March 2022 | 3 Bottle Club
Welcome to the March 3 Bottle Club from MYSA Natural Wine!
A note from our founder:
We made it to Spring BUT, at least where I am, it's still snowing a LOT. So, this month I have a bit of light fresh spring and a bit of what you still need to put with the tasty foods you're eating in this cold weather. 2 of these are brand new to the US and you'll be the first to drink them (CRNO and Gimme) and the Rosado is the PERFECT transition rosé to spring that feels fresh, while still going with the foods you want to eat right now.
-Holly Berrigan - Founder, MYSA Natural Wine
- CRNO - BIBICh
- Gimme Some Skin Viognier - Greenstone Vineyards
- Rosado Sumoll - Celler Pardas
- Wine Evaluation Sheet
CRNO - BIBICh
Dalmatia - Croatia
Description:
Hand-picked Syrah organic grown grapes from 38-year-old vines in Croatia! A smooth mouthfeel with a silky layer of soft tannin will have you reaching for more! Medium-bodied with a long finish.Tasting Notes: Black fruit, minerals, and hints of pepper.
Pairings: Mushroom Pasta, Pork Tenderloin, Kebab
Serving Instructions: 48°- 52°
About BIBICh 
"We are a small family winery located in Plastovo. - BIBICh"
Gimme Some Skin Viognier - Greenstone Vineyards
Yarra Valley - Australia
Description:
A fun wine made with Viognier grapes picked at different stages. One batch was picked early when the sugar levels were low but natural acidity was high. The other portion was picked later and was left on the skins for 48 hours. Maturation was done in old oak barrels for six months which gives the wine a great medium tannic structure! Tasting Notes: A textured palate with apricot, fig, and floral.
Pairings: Sushi, Picnic Food, Cheese Plate
Serving Temperature: 45°- 50°
About Greenstone Vineyards
"Greenstone Vineyards was established in 2003 as a 40 ha property near the town of Colbinabbin in the renowned Heathcote region of Victoria by global industry leaders David Gleave MW (Liberty Wines UK), Alberto Antonini (Poggiotondo) & renowned Australian viticulturist Mark Walpole. Collectively, they recognised the site being ideal for Shiraz and Sangiovese. Lying just north of the Great Dividing Range, at an altitude of around 200 metres, the vineyard was planted on a ridge of old Cambrian soil that runs through the eastern side of the range. This narrow strip is unique, not only to vine growing in Victoria, but in Australia. The soils are the oldest known in the country, originating over 550 million years ago.
Most soils of volcanic origin in Australia are young and highly acidic whereas these ancient Cambrian soils are near neutral in pH. The range itself is a result of a rift in the sea floor, from which molten rock arose, encapsulating limestone into the lava. The resulting soil is deep, red-coloured, mottled with lime. It is from these soils that we derived our name - Heathcote ‘Greenstone’ is a form of copper-infused basalt and is an integral part of the soil. With a change of ownership in early 2015 to the Melbourne Jiang family, the success of Greenstone’s Heathcote wines led the team to explore opportunities and expand their repertoire.
Upholding the requirement to find the best locations for each varietal the search led to the Yarra Valley and acquisition of the Sticks Winery & vineyards in Yarra Glen later in 2015. Originally established as Yarra Ridge in 1983 by Melbourne Lawyer Louis Bialkower (a close friend and colleague of Australian wine legend James Halliday who assisted in the planting of the vineyard) on 33 hectares at the base of the Christmas Hills, the vineyard quickly gained recognition as a prime site for Chardonnay, Pinot Noir and Cabernet Sauvignon. Today this is the home, Cellar Door & Winery of Greenstone Vineyards. - Whanau Imports"
Rosado Sumoll - Celler Pardas
Penedès - Spain
BUY MORE BOTTLES!
A lovely rosé that is ideal on a crisp autumn evening as on a sunny summer day. Tastes of strawberry, cherry, raspberry, and red plum. The juiciness of the tannins will have you reaching for more! Tasting Notes: High acidity with great palate length.
Pairings: Salmon, Soft Cheese, Pizza
Serving Instructions: 50°- 55°
About Celler Pardas
"Celler Pardas started when two growers from Penedès, Ramon Parera and Jordi Arnan, acquired an old estate called Can Comas in Alt Penedès, close to Sant Sadurni d’Anoia. The property surrounds an old medieval farm and spans 30 hectares of forest and other crops (mainly cereal) as well as the local grape varieties—Sumoll and Xarel-lo—that Ramon and Jordi planted for their wines.
The other source of fruit for the wines come from two ancient plots further north, where they own old vines of Sumoll, Xarel-lo and Malvasía de Sitges; Ramon calls this fascinating local strain of Malvasía, an incredibly acidic grape notoriously difficult to vinify, the “Riesling of the Mediterranean”. From the start the work on the land focused on a holistic approach; they manage the forest surrounding the vineyards as well as the land bordering them to create a whole agrarian ecosystem and live in the property. Many biodynamic principles are followed: the vines are dry-farmed, and the clay-limestone rich soils are not ploughed to avoid erosion and foster the micro-biology of the place. They regularly use ground vegetation, and no synthetic products nor pesticides are utilized.
Their work is certified organic. Ramon and Jordi are in the forefront of the varietal revolution happening in Penedès. The story of native grapes in the region is not unlike many others in different areas: the local varieties, deemed hard to work and less valuable than international ones, were slowly substituted by high-yielding types.
Many of the new generation of growers in the area, however, decided to replant and work with the original grapes. Pardas' plantings all come from cuttings of old vines found in the region. The work in the cellar is as respectful to the wines as their work on the vineyards is to the land. Fermentations are spontaneous, the wines are never clarified nor corrected, and they use a mix of steel, concrete and oak for winemaking and élèvage. The resulting wines are expressive and very direct. Sumoll is not an easy grape to master—“the most masochistic grape there is”, says Jordi— but as the Sus Scrofa shows, Parera and Arnan have conquered its rusticity and are making a delicate, fresh, and immediate wine. The same goes for their Xarel-lo and Malvasía, which are floral and aromatic and yet retain great salinity and minerality, no doubt owing to the chalky and rocky nature of their vineyards. - Bowler Wine"
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!
