March 2021 | Red Club
Welcome to the March Red Club from MYSA Natural Wine!
A note from our founder:
Welcome to the March red club! I'm very excited about this mix because we have one of my female producers this month as well as a grape I'd guess you've likely never tried before! You can check out the videos and wine profiles for more information on each bottle, but I wanted to mention that if I were going to age one of these I'd pick the Miro!
Enjoy these lovely wines and let us know what you think about the new profiles
- Holly, founder MYSA Natural Wine
- Flaws - Absentee Winery
- CSG - Autour de l'Anne
- Grenache - Los Pilares
- Miró - Cristiano Guttarolo
- Wine Evaluation Sheet
California - USA
100% Abouriou, an uncommon and very interesting grape. Nothing but grapes in this unfiltered and unfined red. Fruity, lively, and rustic. Aromas of mainly red fruit such as strawberries and vanilla. On the palate, it is fruit-forward, and spicy with some cinnamon. Pretty tannic with a long finish. Great with roast beef, and grilled mushrooms. Try to stay away from steak with this one. Enjoy!
Pairings: Risotto, Turkey, BBQ
Serving Temperature: 55°- 58°
About Absentee Winery
"Avi Deixler is a one-man show in the strictest sense: he owns and operates the only registered winery in the North Marin Wine District, a right he had to fight the Marin County Planning Commission to attain. But fight he did, and in 2016, he opened up Absentee, operating out of a barn on a working dairy farm in Point Reyes, near where he grew up. After training at wineries in California, Oregon, Australia, and France, Deixler had a clear vision: to make wine with nothing—nothing—but grapes.
Legend has it that Avi Deixler almost became a cooper instead of a winemaker, and it’s this skill with a barrel that seems to be the key factor in making clean, 100-percent natural wine without any sulfites. He sources used barrels and then hand sands them inside to remove any residue or flaws or charring blisters from previous use. This gives him an immaculate interior surface for his wines, which he makes using red California field blend varieties like Carignane, Syrah, Petite Sirah, and Abouriou—a rare grape that grows in Southwest France and California, that somehow got the nickname Early Burgundy by Californians. All his grapes are sourced from the Poor Ranch in Hopland (a 6-generation family of organic farmers). He adds whole clusters to his barrels and closes the lid, so a natural C02 is emitted during carbonic maceration, which innoculates from bacteria.
And that’s it. No additional yeast, no sulfites, no temperature control—nothing added, but a lot gained. Deixler has managed to craft a pure expression of a rare place, and there’s something wild about his wines. There’s energy and whimsy, but above all, they’re alive. Nothin’ but net."
Languedoc - France
From a female winemaker out of Languedoc! Fun fact: CSG stands for Cinsault, Syrah, Grenache. Aromatics of lively earthy notes, and boiled cherries. Deep, round and also a bit prickly. A high fruit presence on the palate with black cherry, plum, and berry. Medium bodied with a great acidic backbone. Very yummy! Serve alongside a stew, beef stroganoff, or other warm meals.
Pairings: Beef, Pasta, Veal
Serving Temperature: 50°- 55°
About Autour de l'Anne
"Happy accident? Anne Paillet had spent years working for a large industrial company in La Defense (financial district of Paris), when a serious car accident made her realize that corporate life was not the life for her. Seeking a new reality, she left her job in 2010 to join her husband Gregory Leclerc, a natural winemaker in the Loire.
Always up for a challenge, Anne wanted to make different wines than her husband, with different grapes on a different terroir. She also realized that she needed her own vines for the style of wine that she felt inspired to make.
Anne’s friend Christophe Beau, a biodynamic producer in Coteaux du Languedoc, offered her a partnership on his 6ha estate, renting her 2.5 ha of his land. In 2011 Autour de l’Anne was created, with the help of Christophe and his son Victor.
Anne hand-harvests the grapes and fermentation occurs naturally with wild yeasts in concrete tank without any SO2. The particularity of the estate is that at the end of fermentation, Anne takes the wine to the Loire to finish its aging at Gregory’s winery .
Anne told us that the style of her wines tends to be more similar to wines from the Loire Valley than the Languedoc. She avoids heaviness and high alcohol level, preferring lighter, terroir-expressive wines. - Zev Rovine"
California - USA
A nice introduction to the glou glou universe! This red is fresh, and flavorful from the high-quality grapes used. Manually harvested and bottled unfiltered and unfined. Tart cherry, plum, and herbs such as fennel on the nose. Baked plum with a strong backbone of acidity on the palate. Medium bodied, deep, and fresh. Delicious by itself, or with cheese plates, or duck breast. Put this in the category of: don't pair me with a super serious meal!
Pairings: Cheese Plate, Grilled Meat, Roasted Peppers
Serving Temperature: 48°- 52°
About Los Pilares
Los Pilares is Coleman Cooney, Jay McCarthy, and Michael Christian. Before making wine for others we were all either backyard vignerons, garage winemakers, or wine industry professionals. Since the first vintage in 2010, we have been showcasing the terroir of San Diego’s backcountry and mountains by making wine with nothing but grapes, sometimes apples. All the fruit comes from sustainable vineyards and orchards grown in the backcountry and mountains of San Diego County. - Los Pilares
Puglia - Italy
A very special wine, we typically don't add Primitivo to our clubs so this is a treat we can't wait for you to try! We love this one! From young vines, this Primitivo spends 4 days on skins. Aging and fermentation take place in stainless steel tanks. Very juicy and fruity with a jammy blackberry on the nose. Full of life and tart. Fruit forward with red fruits and a spritz of minerality and earthiness on the palate. Structured and acidic. A really nice expression. Drink with pizza!
Pairings: Pasta, Pizza, Sausage
Serving Instructions: 48°- 52°
About Cristiano Guttarolo
Since 2004, the company's birth date, we have been working the wines and the vineyards themselves in a ""natural"" way. Although the company is certified organic by a protection body, we exclude any fertilization treatment and use of organic fertilizers. We favor grassing by keeping the land-fauna system in synergy, respecting what is natural selection. We also follow this principle in the cellar. The vinifications take place spontaneously by indigenous yeasts. The wine remains in contact with the skins as much as possible, from 14-18 days for the one worked in steel up to 150 days for the one in amphora.
We let ""nature"" work in order to obtain a true, authentic wine belonging to that vintage with all its qualities and its diversity, but still a natural product. The company was born from a project aimed at promoting the culture of wine and the redevelopment of this vine which, in the countryside of Gioia del Colle, expresses itself with particular elegance thanks to the altitude and the strong variations in temperature between day and night, as well as for the good ventilation and the peculiarity of the karst terrain of the Murgia.
The cellars are located in the old stables of the farmhouse which, built entirely of stone, are ideal for storing and aging wine. - Guttarolo
Wine Evaluation Sheet
Want to have some fun evaluating and taking note on your wine? Check out our natural wine tasting sheets we made special for the club!