Welcome to the May 12 Bottle Club from MYSA Natural Wine! 

A note from our founder: 

Happy May Friends!

This month you'll notice there are a few options for what you may have gotten! Since we have people monthly, bi-monthly and quarterly, we had different mixes for each and we hope you love them! As our 12 members, y'all have the absolute best deal we do in natural wine and we worked this month to blend about half with a mix of lighter and heftier reds along with a mix of orange, white, rose and bubbles that feel perfect for the spring/summer weather you're getting right now!

-Holly Berrigan - Founder, MYSA Natural Wine

    1. Humboldt Merlot - Miles Garrett
    2. Pizza Party - Amplify Wines
    3. Palmento - Vino di Anna
    4. Pinot Noir - Domaine La Mongestine
    5. Anarkoide - Cascina Val Liberata
    6. Blablabla - Duckman
    7. Umberta - Iuli
    8. Hors Champs - Jean-Baptiste Senat
    9. Montelocco Lambrusco - Venturini Baldini
    10. Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet
    11. Public Service Red Piquette - Limited Addition
    12. Ancestral - Les Terres Blanches
    13. Graupert - Meinklang
    14. Veltlina - Slobodné Vinártsvo
    15. Gimme Some Skin Viognier - Greenstone Vineyards
    16. Sudigiri - Villa Job
    17. CRNO - BIBICh
    18. The Apple Doesn't Fall Far - Matías Riccitelli
    19. Clos Lojen Bobal Manchuela - Bodegas Ponce
    20. Redition - Schmelzers Weingut
    21. Pomagrana Conca de Barbera Red - Lectores Vini
    22. La Boutanche Rose - Frantz Saumon
    23. Cádiz Amorro Blanco - Bodega Vinificate
    24. Mike Tango Bravo MTB17 - Costaflores
    25. Brut Nature Méthode Traditionelle Rosé - Clos Lentiscus
    26. Burgenland White - Meinklang
    27. Picpoul - Les Equilibriste
    28. Le Pelut Babiole Cider - Pierre Rousse
    29. Rev 7th Edition - Old Westminster
    30. Wine Evaluation Sheet

Humboldt Merlot - Miles Garrett

California - USA 

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Description:

Overall, a SOLID Merlot featuring smooth and elegant tannins! 100% Merlot from Willow Creek vineyards in Humboldt County, California, with a jammy, powerful, blue-fruit driven flavor ending with a delicate, dry finish. Mostly dark fruit flavors with juicy strawberry and cherry.

Pairings: Lamb Chop, Sweet Potatoes, Beef Bourguignon

Serving Temperature: 55°- 58° 

View on Vivino

About Miles Garrett

I pay my crew between $15(starting) - $25 an hour and use the wwoof organization for work/trade labor. Wwoofers always say it’s the nicest place they’ve wwoofed (if that matters?!) They have wooden yurts to live in, loaner bicycles and a car, hot shower/bathrooms, WiFi and food included. In return they work for 4 hours a day.

I give Carla (my wife) a lot of credit for running my business (even though she’s not a big wine aficionado) because it wasn’t very smooth before she came online and became the business side of things. Also my harvest crew is led by Johanne Rapine, the awesome French lady who has come every year I’ve been making wine. All this to say its not a bro show at my winery. This year my oldest daughter Bella worked in the vineyard a bit as well, so it’s turning into more of a family affair. - Miles Garrett

Pizza Wine - Amplify Wines

California - USA

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Description: 
A unique and special collaboration project with MYSA Natural Wine and Amplify Wines! The Cab Sauv is blended with co-fermented Grenache and Mourvedre! 50% Cabernet Sauvignon, 33% Grenache, and 17% Mourvedre. Tasting Notes: Juicy red fruits! Plums, hint of leather and herbs.

Pairings: PIZZA!

Serving Temperature: 50°- 55°

About Amplify Wines

They seek to amplify the voice of site and enhance the singular characteristics of a given vineyard, marrying a sense of place with a sense of style. Their farming seeks to establish a healthy ecosystem, enhancing and supporting the natural characteristics of a given place.                                                 

Palmento - Vino di Anna

Sicily - Italy

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Description:

Wild fresh strawberries will meet your tastebuds at first sip! This volanic red wine is perfect for every and any life occasion. Nice acicity, balanced tannins, and slightly jammy with a bit of minerality. Tasting Notes: Balanced with crunchy tannins on the palate.

Pairings: Pizza, Burger, Grilled Food

Serving Instructions: 50°- 55° 

View on Vivino

About Vino di Anna

 

"Anna Martens and Eric Narioo started making wine together on Mount Etna in 2008. In 2010 they purchased their first vineyard of old, vine Nerello Mascelese and a 250 yr old palmen+o and wine building which they restored and “Vino di Anna” was created. Today they own 6 hectares of land which they farm biodynamically. They have extended the winery and buried 9 Georgian qvevri for vinification and maturation.

The domain is situated high on the north face of Mt Etna, near the village of Solicchiata. The soils are black, fertile and rich in minerals. The volcano is in constant eruption, often sprinkling the vineyards with fresh cinders. The vineyards are located along terraces at high altitudes (600-1200 metres). The climate is extreme making it both an exciting and challenging place to make natural wine.

Vino di Anna makes a wide range of natural wines.The vineyards are farmed organically and tended by hand. The grapes are all hand harvested. The vines are alberello (bush vines) and range in age from 60 – 100 plus years old. Nerello Mascalese is the principal red grape. The white is a field blend of local grapes, mainly Grecanico and Carricante. The wines are made with minimal intervention, natural yeasts, no additives, no fining or filtering. Little or no SO2 is used. - Hootananny"

Pinot Noir - Domaine La Mongestine

Provence - France

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VIDEO COMING SOON!

Description: 

A beautiful Pinot Noir from Provence with delicate tannins and youthful flavors of red fruit and hints of spice. Elegant and fruity. 

Pairings: Barbecue, Heavy Fish, Charcuterie

Serving Instructions: 50°- 55° 

View on Vivino

About Domaine La Mongestine 

 

It has been five years since we took over this domain full of promise, on a unique terroir in Provence. The ranges of wines have been refined, some in AOP, others in IGP or Vins de France, in order to express a variety of grape varieties around natural vinifications, on a skeleton of freshness, of fruit, which the altitude allows us of the domain. Lost in the heart of green Provence, under the Verdon, Mongestine awaits you, to invite you to share the beauty of its lands... - Domaine La Mongestine

Anarkoide - Cascina Val Liberata

Piedmont - Italy

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Description: 

This Grignolino is fresh, bright, with amazing acidity and super juicy tannins! A must-try for Italian wine lovers. Strawberry, raspberry, and pomegranates! 

Pairings: Pizza, Spaghetti Carbonara, Risotto

Serving Instructions: 50°- 55° 

About Cascina Val Liberata  

"We are an organic/ biodynamic farm based in Piedmont, producing Slarina, Nebbiolo and Grignolino. We discovered this part of Monferrato in 2005 by chance when we were at the time living in Dublin doing different jobs. We fell in love with the wild landscape which had been pretty much abandoned since after the Second World War. Over the space of eight years we repaired the old farmhouse and in 2013 made the move and a start at reclaiming the land. The white clay fields were crying out for vines again! We quickly embarked on the journey of becoming farmers with the clear idea that we wanted to work organically. The following year we planted our first vineyard of Slarina and Nebbiolo. Soon after there was the natural progression for us to become biodynamic farmers. This has lead us to a deeper understanding of how to really practice agriculture, how to work with nature not against it, how We are at the heart of the process. It teaches us that it is down to our quality of observation and ability to act that make the farm successful and keep it sustainable. Our mission is to produce fruit that is Vital, that expresses the true essence of the land and in so doing will leave the land behind both healthy and alive.

Our love affair with Slarina began when we tasted a microvinification carried out by researchers in the University of Turin. We were immediately struck by its elegant aromas and tannic base, not to mention the story behind this indigenous grape from Monferrato that almost disappeared in the early 1900s in favour of higher yielding varietals like Barbera. It is proving to be an exciting journey bringing back this almost extinct variety and having it take its place as a new entry in the Piemonte repertoire. We currently have 1.5 hectares of Slarina. The name Cenerina comes from the word ‘cenere’ or ‘ash’ which refers to the characteristic abundance of bloom on the ripe grape giving the appearance of a veil of ash coating the bunches.

We also planted Nebbiolo believing strongly in it's potential to express itself in the Monferrato terroir, given its presence historically in the region. We now also have 1.5 hectares of Nebbiolo composed of a range of different clonal types. to promote biodiversity in the vineyard and an alternative organoleptic profile. It took seven years to create our first vintage of Nebbiolo. Over this time we learned what a demanding plant it is but at the same time we also developed a sense of awe towards it, how its branches elegantly reach for the skies and how its big dark green leaves shade the most beautiful of bunches. On the whole Nebbiolo has become a sort of fascinating muse for us to both grow and vinify, hence naming ours ‘La Musa’ needed no prompting.
The labels are adapted from a series of works by the artist Louise O’Brien. - Hootananny Wines"

Blablabla - Duckman

Bairrada - Portugal

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VIDEO COMING SOON!

Description:

After a five-day maceration period, the wine was matured for six months in old oak casks. On the palate, there are tons of herbs, cranberry, pomegranate, and minerality! Overall, it's a crisp, engaging, and unique wine. Hints of salinity paired with bright fruits! 

Pairings: Grilled Shrimp, Roasted Chicken, Cheese Plate

Serving Temperature: 45°- 50° 

About Duckman

The Duckman wines express the true character of Bairrada’s indigenous varietals and its exceptional maritime influence. There are no indications of the region on the labels, done intentionally to demonstrate an acute sense of place and varietal typicity through minimal intervention in the cellar. Maria Pato, the daughter of Luis Pato, created this project because of her love of the region and varietals, so much so that she felt constrained by the standards of Bairrada wine making.

For both of them only the indigenous varietals can be Bairrada wine, not imports that want to claim it as their own identity. Luis and Maria work from two main vineyards, Amoreira da Gândara which is composed of mostly sandy soils, and Óis do Bairro which is composed of mostly chalky-clay soils. Here they grow both red and white varietals: Baga, Bical, Cercial, and Fernão Pires (a.k.a. Maria Gomes).

Umberta - Iuli

Piedmont - Italy

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Description:

Fresh and fruity with a light tannic structure. Tobacco scents and rich flavors of luscious blackberry, red fruit, plum, and oak characterize this Barbera. This is highly drinking and delightful due to the crisp finish! Cherry and raspberry with a medium dry mouthfeel. 

Pairings: Duck, Game, Meatballs

Serving Instructions: 50°- 55° 

About Iuli 

"I was born here and have always lived here. I like to make my wines in the Piedmontese tradition (using cement and oak). Based on the characteristic white earth and the minerality of the soils I aim to make subtle wines. I like wines that are interesting, easy to drink, and hopefully elegant, fresh, crisp and vibrant.

I am in the process of extending our range with new wines made from abandoned old Piedmontese varieties like Slarina and Baratuciat. - Fabrizio Iuli"Pinke Pinke Rosé - Weingut Schlossmuhlenhof

Hors Champs - Jean-Baptiste Senat

Languedoc - France

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Description:

Handpicked grapes that are left to ferment in whole bunches. A lively blended red of Carignan and Grenache with pure tannins and exciting flavor. Slightly chill this lighter red before serving! Exploding with dark fruit and berries, ending with a peppery finish. 

Pairings: Charcuterie, Pork Tenderloin, Roasted Chicken

Serving Temperature: 50°- 55°

About Jean-Baptiste Senat

"In 1995, Jean-Baptiste and Charlotte Senat returned to the land of their families, the commune of Trausse in Minervois. At the time, Jean-Baptiste was a student in Paris and was not happy with his life. After meeting various natural winemakers and having read works by Jules Chauvet, he realized the style of wines he wanted to make and where he wanted to make them.

1996 was the first vintage of the Domaine. Jean-Baptiste restructured the cellar and converted to Ecocert farming. He is very active in the vineyards and cellar, taking a hands-on approach. Charlotte manages the administration and commercial parts of the winery, bringing everything together.

The vineyards possess two very distinct terroirs: clay over limestone and lentilles silencieuses de garrigue. The plots are located on the hills of the Montagne Noire, separated by about a dozen kilometers in different communes. Charlotte and Jean-Baptiste believe that the climate is more impactful than even the ground and soil.

Jean-Baptise has become a pioneer of natural winemaking in Minervois. After decades of winemaking, his style has matured – using only native grape varieties (Grenache at the front and center), organic farming, no fining or filtration, and no sulphur. In turn, this produces wines that are each unique but share a universal quality – drinkability. - Zev Rovine Selections"

Montelocco Lambrusco - Venturini Baldini

Emilia-Romagna - Italy

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VIDEO COMING SOON!

Description:

This wine is made from Salamino grapes cultivated on clay-sandy soils using the short Charmat technique that traps bubbles in wine via carbonation in large steel tanks. Fruity flavors dominate in this dry sparkling red! Aromas of herbs and rich black cherries can be experienced. Soft tannins with a crisp, semi-dry finish. 

Pairings: Charcuterie, Pork, Dishes with Tomato Sauce

Serving Instructions: 42°- 48° 

About Venturini Baldini

"Venturini Baldini is a 130ha estate from the 17th century, situated in the hills between Reggio Emilia and Parma. Since 1976 they have been producing organic Lambrusco and sparkling wines as well as premium balsamic vinegars and balsamic condiments. In 2013, Giuseppe and Julia Prestia took over the estate from the Venturini Baldini family, continuing the visionary work of the previous owners to produce organic sparkling wines of only the highest quality, focusing mainly on Lambrusco and sparkling rose’ wines.

The vines, mainly autochthonous Lambrusco varieties, grow in c. 30ha of vineyards at an altitude of c. 170 to 370m, in clay-rich soils. Since the early 1990’s, Venturini Baldini has been producing only organically certified products. The winery was one of the first in Italy and the first in the region to switch to an entirely organic production, and this commitment is now deeply rooted in our approach to farming and wine making. - Massanois"

Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet

Loire Valley - France

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Grolleau grapes harvested by hand in the Loire Valley are fermented spontaneously in neutral wood and then undergo malolactic fermentation. Grapefruit, cranberry, and other red fruit add a zesty tartness to the flavor. This is a delightful wine to drink with friends in the summer. Very vibrant with rhubarb and blood orange notes. 

Pairings: Goat Cheese, Sushi, Salads

Serving Temperature: 45°- 50° 

About Jennifer Bariou & Thibaut Bodet

"Jennifer Bariou - Thibaut Bodet has become one of France's most prestigious estates. It offers 5 wines in Touraine-Azey-le-Rideau, and is always experimenting and creating new exciting natural wines!"

Public Service Red Piquette - Limited Addition

Oregon - United States

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Description:

An exciting Piquette by Limited Addition with a fresh, fruity mouthfeel. Goes down very fast so be sure to grab more than one bottle! Light and clean. 

Pairings: Brunch, Sushi, Roasted Chicken

Serving Instructions: 42°- 48° 

About Limited Addition

"Ltd.+ are our personal handmade wines raised from our collaborations with inspired farmers to develop a diverse and sustainable wine landscape in Oregon’s Willamette Valley.

These wines are made from alternative varieties through thoughtful farming and winemaking practices. - Constant Crush"

Ancestral - Les Terres Blanches

Loire Valley - France

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Description:

A balanced and fruit forward sparkling rosé that's perfect for porch sipping! Manually harvested Cabernet Franc from the Loire Valley that spends on a few hours macerating. The perfect wine to share with friends! Strawberry, cherry, and red berry! 

Pairings: Seafood, Pizza, Picnic Food

Serving Temperature: 42°- 48° 

About Les Terres Blanches 

"We have made the choice in our various supplies to employ local suppliers, and as equitably as possible. Thus, we produce our hay and do our various rotations of meadows to feed our horse Toundra du Moulin, a Trait Poitevin of the local mulassière breed, and our small herd of sheep. With the help of the peasantry, we can collect our beans and triticale seeds for our green manures.

After the harvest, we make our Gamay de Bouze plots available for producers of organic medicinal plants to harvest the red vine leaves recognized for their benefits for blood circulation. In exchange, they provide us with various organic plants, such as horsetail or yarrow, which we need for our biodynamic herbal teas and decoctions.

For our dry materials, we put into circulation Burgundy bottles for still wines. This choice is reinforced by our membership in the “boutabout.org” association which allows individuals and catering professionals in the West to be able to recycle our bottles. We use natural cork stoppers produced and processed in organic (António Almeida Cortiças), or produced according to FSC certification (Porto Cork) located in Portugal.
It is all these small daily gestures that bring us our balance. - Les Terres Blanches"

Graupert - Meinklang

Burgenland - Austria 

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Description: 

A super complex orange wine made with Pinot Gris grapes that spend 2 weeks on skins. Aromas of blood orange, floral, and red fruit. On the palate you'll find that the flavor profile evolves but is always very aromatic and full of juiciness! Juicy fruit with some sweet and sour notes!


Pairings: Barbecue, Pizza, Charcuterie

Serving Instructions: 48°- 52° 

About Meinklang

Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called «graupert» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat. - From Zev Rovine

Veltlina - Slobodné Vinártsvo

Trnava - Slovenia

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Description: 

This Slovenian orange is minerally and one-of-a-kind. After 7 days on the skins, it undergoes spontaneous fermentation and aging in cement tanks. On the nose, there's yellow peach, nuts, and herbs. There will be a crisp tannic bitterness on the palate, with lychee and orange notes. Citrus, nuts, white pepper, and stone fruit all make an appearance. 

Pairings: Tapas, Grilled Chicken, Seafood

Serving Instructions: 48°- 52° 

About Slobodné Vinártsvo 

"Zemianske Sady is a family run estate that has been making wine in Hlohovec since 1912. At its inception, the estate was primarily a tobacco farm that also produced wines which sold locally and were beloved by the art scene in Prague. Due to the war and political strife, the estate stopped production until 1997, where now, the fourth and fifth generations have taken over.

The vineyards were replanted and the cellar reconstructed, and in 2010, the first vintage under the name Slobodné Vinárstvo was born. In 2016, they began farming their 17 hectares in an environmentally conscious way, and became members of the oldest biodynamic farmers association in Austria.

Bees are kept and herbs are grown to promote a healthy soil climate, which they consider paramount to making great wine. They are dedicated to minimal intervention winemaking and only grow varietals that are historically from the area and suited to the climate: Lemberger Blue, Grüner Veltliner, Rhine Riesling, Red Traminer, Devin, Pinot Gris, Sauvignon Blanc, Cabernet Sauvignon, and Alibernet. - Zev Rovine"

Gimme Some Skin Viognier - Greenstone Vineyards

Yarra Valley - Australia

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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! A textured palate with apricot, fig, and floral.

Pairings: Sushi, Picnic Food, Cheese Plate

Serving Instructions: 48°- 52° 

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"

Sudigiri - Villa Job

Friuli-Venezia Giulia - Italy

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Description:

The grapes from this wine spend only 2 days on their skins before undergoing spontaneous fermentation. Aging occurs in both concrete, old mulberry barrels, and in the bottle for 2 months. A perfectly balanced wine that is refreshing and delightful on the palate. Tasting Notes: Elderberry with hints of herbs.

Pairings: Seafood, Lemon Chicken, Creamy Pasta

Serving Instructions: 48°- 52° 

About Villa Job 

"Lavinia and Alessandro traveled the Loire and Italy in search of their own style and eventually found that they were preferred the very mineral and very long-aging wines produced in the most natural way possible, with indigenous yeasts and spontaneous fermentation. In each wine they produce they try to revive the stories and personal connections they experienced in their travels. They understood the social value that a winemaker has and so their wines are their thoughts, their passions and ideas.

The Villa Job vineyards (6.5ha) are located in Friuli Pozzuolo, 90 meters above sea level where the soils range from sandy, sandy-sil, clay, sandstone and marl. Working with what nature provides them, they only use substances that can be naturally derived from nature or other simple processes. Their vines are approximately 20-years-old, certified organic, and span many varietals: Ribolla Gialla, Friulano, Sauvignon Blanc, Pinot Grigio, and Refosco. - Savio Soares Selections"

CRNO - BIBICh

Dalmatia - Croatia

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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"

The Apple Doesn't Fall Far - Matías Riccitelli

Mendoza - Argentina

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Description: 

A one-of-a-kind wine from one of Mendoza's most impressive winemaking families, Matías Riccitelli. Before bottling, it was aged in French oak for 12 months. Aromas of black countryside fruits, vanilla, and cocoa. Smooth, juicy tannins and a long finish on the palate. Tasting Notes: Ripe plum and cherry.

Pairings: Soft Cheese, Grilled Meat, BBQ

Serving Instructions: 50°- 55° 

About Matías Riccitelli 

"Matias Riccitelli was born in Cafayate, Salta, a little village in the north of Argentina, a place where you can actually breathe wine. He moved to mendoza with his family, where he studied winemaking, few years later Matias became as a winemaker for one of the most prestigious wineries in Argentina.

A traveler and a tireless dreamer, after taking part of countless harvests all over the wine world, where he gathered lots of anecdotes, he eventually decided to join these experiences with Jorge Riccitelli’s teachings (his father and mentor) and he established Riccitelli Wines in 2009. The winery is located in Las Compuertas (1100 meters above sea level). It is the highest area of Lujan de Cuyo, where we have 20 hectares of ungrafted old vineyards. We also work with minor growers that own their lands at the bottom of the Andes halfway between 1000 and 1700 masl such as Gualtallary, Chacayes, Altamira and La Carrera. In 2015 we started a new project. We revalued old vineyards Semillon, Merlot and Malbec from the argentinian Patagonia.

They come from vineyards that were planted by the end of the sixties and that are located in Rio Negro high valley. Our harvests are handmade, in this way we keep the integrity of each cluster of grapes. After this they are dropped into little concrete vats. What we want from our vineyards is to secure the best expression of our terroir keeping the highest purity and delicacy in winemaking and also in aging, taking care about their singularity in order to obtain vibrant wines. These great diversity of soils highly influenced by height, shows Argentinian great potential in winemaking and that is what we want to express with our wines. - Matías Riccitelli"

Clos Lojen Bobal Manchuela - Bodegas Ponce

Castilla La Mancha - Spain

Description: 

Light and refreshing yet don't be fooled, this Bobal has some serious structure. Well balanced on the palate with red fruits, dark fruits, and hints of minerals. Try slightly chilled! Earth, strawberry, raspberry, plum, and blackberry.

Pairings: Tapas, Paella, Oily Fish

Serving Instructions: 48°- 52° 

About Bodegas Ponce

Juan Antonio Ponce began his Bodegas Ponce in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. . The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 8 degrees C and fermented whole-bunch, with the stems, in a type of fermentation known as "remango", which was once popular in Rioja. Juan Antonio Ponce worked as the right-hand man to Telmo Rodriguez at Cia de Vinos Telmo Rodriguez for 5 years. During this time he was in charge of winemaking, vineyard management, etc. His father, who owned some land in Manchuela, decided to start this project with him. - T Edwards

Redition - Schmelzers Weingut

Burgenland - Austria

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Description:

A savory red wine cuvée from Zweigelt, Cabernet Sauvignon, and Roesler grapes. U nfiltered with no added sulphur! Dark crimson in color, with a fruity bundle of currants and gooseberries, subtle cocoa and with fine tannins, and a round mouthfeel. Finishes long, pleasant, and elegantly. 

Pairings: Pasta, Aged Cheese, Grilled Meat

Serving Temperature: 50°- 55° 

About Schmelzers Weingut

"Georg Schmelzer is a fourth generation winemaker in the Gols region near Lake Neusiedl in Austria. Georg’s winemaking philosophy is in line with the Demeter guidelines and uses a variety of biodynamic preparations for the revitalization of the soil and keeping his vines as healthy as possible.

Practices like the utilization of horn manure, ground crystal, and infusions of herb, such as horsetail, all participate in promoting soil health and vine strength and metabolism. The harvest is done by hand and the wine is aged in neutral oak without filtering, fining, or addition of any sulfur. It’s this respect for the land and the ability to let the grapes express themselves with minimal intervention that make Schmelzer’s Weingut so special. - Zev Rovine Selections"

Pomagrana Conca de Barbera Red - Lectores Vini

Catalunya - Spain

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Description:

Hand-harvested Trepat from Catalunya is macerated with skins for 14 days before being aged in stainless steel for 4 months with the lees. Deem this a light chillable red or a dark rosé; we'll take both! Playful on the palate, with hints of pepper and fresh fruit, this is a thirst quencher. Tasting Notes: Cranberry, pomegranate, cherry!

Pairings: Tapas, Barbeque, Cheese Plate

Serving Temperature: 48°- 52° 

About Lectores Vini

"It's pretty clear Fredi Torres does things his own way. Born in Galicia, Fredi spent most of his young life in Switzerland. There he worked for Nike, studied audio engineering and had a successful career as a house DJ. One bottle of Clos Mogador 1998 changed all that.

After phoning René Barbier over and over with no success, Torres just showed up on Barbier's doorstep and began his career in winemaking. Moving from DJ'ing nightclubs to shoveling compost seemed daunting but Fredi has never been afraid of hard work. He's a man who "hates weekends," sleeps 4-5 hours a night and has no television.

Single-mindedly focused on his goal of making amazing wine. In 2013, Fredi and his friend and business partner Mark Lecha began Lectores Vini with 6 hectares in the mystical Priorat. The rocky soil and steep vineyards, with elevations between 300 to 600 meters, demand careful thoughtful farming. With the inability to utilize any machinery, everything is done by hand and animals. What they are doing there is magical, pulling off the unusual feat of a Priorat that is easy-drinking as soon as you open the bottle, but will still hold up with age. Mark and Fredi also farm grapes in the surrounding Montsant. The cooler and rainier climate lends itself to wine that is playful, with more fruit, or as Fredi put it "no shiki-miki." - Selections de la Viña"

La Boutanche Rose - Frantz Saumon

Loire Valley - France

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Description:

A light, soft blend of Gamay and Grolleau. Quite fruity with red ripe strawberries and berries. The high acidity is perfect paired alongside Mediterranean dishes or as an aperitif on a sunny afternoon. Tons of ripe strawberry! 

Pairings: Squid, Fish, Spring Salads

Serving Instructions: 45°-50° 

About Frantz Saumon 

"Frantz Saumon established his domaine in Montlouis-sur-Loire in 2002, after a few stints as a forester here (in France) and there (in Canada), and a stage with Christian Chaussard of Domaine le Briseau, an influential voice in the “vin naturel” world who passed away not long ago.

He has always practiced organic/biodynamic agriculture and raises his wines in a variety of fiberglass and stainless steel tanks as well as wood vessels of different sizes. All wines are fermented naturally here, to the extent that there’s not even method Champenoise going on in this cellar -- all of his sparkling wines are pétillant naturel.

Frantz’s winemaking style seems to be about purity, always looking for clean wines and thriving for dryness. He also has a great talent at making pétillant naturels, some of the best ones of the region.
In Montlouis, Frantz works about 5 different Chenin vineyards with a variety of soils. Clos du Chene, which is bottled as a single-vineyard cuvée when the vintage permits, is all tuffeau, a very hard limestone found in the valley, with very little clay topsoil. All other Chenin parcels are either clay over limestone, clay with silex, or clay with broken down limestone (argile a eboulis calcaire.)

The vineyards average between 20 and 50 years old, with Clos du Chene being the exception, consisting of vines that are between 70 to 100 years old. - Frantz Saumon "

Cádiz Amorro Blanco - Bodega Vinificate

Andalucía - Spain

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Description: 

Palomino Fino grown organically from two different vineyards in Chiclana de la Frontera's "Pago de Marquesado." Bottled unfined and unfiltered, with little to no S02. A hazy white with coastal undertones and gentle minerals. Minerals with lemon, pear, salinity, and honey. 

Pairings: Seafood, Ibérico Ham, Smoked Salmon

Serving Temperature: 45°- 50° 

About Bodega Vinificate 

"We are two brothers in love with our land and our culture and we want to value what has always been cultivated here.

Our philosophy is to try to make wines that speak of the south, of the coast, of the area where we grew up, made in the most traditional way possible. For this reason we only use the native varieties of the area and we work with spontaneous fermentations, where only the yeasts that come from the vineyard are involved. In this way we think that we are able to more faithfully recreate the concept of terroir, a variety planted in its area and expressing the edaphoclimatic conditions of a given vineyard. - Vinificate"

Mike Tango Bravo MTB17 - Costaflores

Mendoza - Argentina

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Description: 

On the nose, it's abundant and jammy with sweet strawberries and gooey plum. On the palate, it's slightly peppery, with a medium body. A lovely blend of Petit Verdot and Malbec. Tasting Notes: Finishes smooth with the flavors lingering.

Pairings: Roasted Pork, Aged Cheddar, Eggplant

Serving Temperature: 50°- 55°

About Costaflores

 "One vineyard. Three organic grapes. Malbec, Petit Verdot, and Cabernet Sauvignon. Native yeast, minimal sulfites, and barely oaked. One contemporary wine. Truth, rhythm, spice, and full fruit. Celebrate life." - Costaflores

Brut Nature Méthode Traditionelle Rosé - Clos Lentiscus

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Penedes - Spain

Description:

Lively and powerful with pleasant bubbles. Super fresh with Mediterranean notes of ripe fruit. Paired great alongside seafood, appetizers, lean fish, or even as an aperitif. Bubbly and vibrant, filled with fruit. 

Pairings: Appetizers, Seafood, Lean Fish

Serving Instructions: 42°-48° 

About Clos Lentiscus 

Manel Arinyó (aka the bubble man) is making some of the most exciting sparkling wines—not just in Spain but in the world.

If you were to blindly taste Clos Lentiscus, it is a real probability that you’d think you were tasting grower Champagne. Pepe Raventós from Raventós i Blanc is a strong advocate that the Penedès terroir produces sparkling wines of profound mineral expression that can compete with the best in the world; Manel’s Clos Lentiscus cuvées greatly support Pepe’s case.

In 2001, Manel and his brother Joan returned to their family’s 14th century estate Can Ramon after the death of their father. Conventionally farming the land, their father sold the fruit instead of commercially selling wine. In the 19th and 20th centuries, Can Ramon had a successful history of selling wine to France and the American colonies (factors such as the Spanish Civil War, phylloxera and industrialization ultimately lead to its decline). Clos Lentiscus was created to recover the brilliance the estate once enjoyed and to continue the work of past generations.

Burgenland White - Meinklang

Burgenland - Austria 

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Description:

Manually harvested grapes undergo spontaneous fermentation with native yeast in stainless steel. Followed by 4 months of aging on the lees. A unique blend of Grüner Veltliner, Welschriesling, and Muskat that is super crisp. Bright flavors of white peach, lime, floral, and pear. Tasting Notes: Light-plus on the body with a super crisp acidic backbone.

Pairings: Roast Chicken, Grilled Vegetables, Salad

Serving Temperature: 55°- 58° 

About Meinklang

Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called «graupert» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat. - From Zev Rovine

Picpoul - Les Equilibriste

Périgord - France 

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Description:

Golden in color with an intense flavors of pear, floral, and lemon zest. The grapes are harvested by hand at night. The wine is matured for three months on the lees before being bottled early to conserve some CO2 for spritz! Rich with florals and citrus.

Pairings: Charcuterie, Goat Cheese, Squid

Serving Temperature: 48°- 52° 

About Les Equilibriste 

A COLLECTIVE of passionate winegrowers in order to exchange and discuss our know-how, our experiences, to shake up our habits, to explore new avenues. In the same way that a Web 2.0 site allows users to INTERACT and COLLABORATE with each other, the Equilibrists leave a large place for a participatory culture and interactions with all the winegrowers partners. Making wine becomes a COLLABORATIVE PROCESS where the winegrowers can all meet and create. Equilibrists are a place where perspectives, opinions, thoughts and experiences are widely SHARED. - Les Equilibriste

Le Pelut Babiole Cider - Pierre Rousse

Languedoc - France 

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Description:

This dry cider is without a doubt the most unique cider we've ever brought in! Made with old, wild apples grown at 1000 meters above sea level in the eastern Pyrenees. Fermentation takes around 6 months to complete naturally and slowly, after which the cider is aged. Get ready to dive head first into the funk with this one! Tasting Notes: Apples met with an earthy juiciness.

Pairings: Stinky Cheese, Game, Appetizers

Serving Temperature: 55°- 58° 

About Pierre Rousse

I grow 5 hectares of vines in western Languedoc, south of Carcassonne. Culture is organic. I produce natural wines with simple processes, without any input. Original wines and 100% fruit. The soils are calcareous clay. The climate is marked by mediterranean influences but also by oceanic influences. The grape varieties I grow are Merlot, Pinot noir, Cabernet franc, Cabernet Sauvignon and Chardonnay. - Pierre Rousse

Rev 7th Edition - Old Westminster

Maryland - USA 

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Maryland - USA

Description:

A unique red blend of Cabernet Franc, Cabernet Sauvignon, Chambourcin, and Petit Verdot. Deep ruby in color with elegant aromas of cedar, smoke, herbs, and blackberry. Aged in oak barrels for up to 36 months. Drink now or store in cellar for up to 5 years! Medium-bodied with fruity and smoky notes. 

Pairings: Stew, Soft Cheese, Pork

Serving Temperature: 50°- 55° 

About Old Westminster 

"The Baker family, established in 1985, didn’t always know they would spend their lives making wine together.

Jay & Virginia, founders of the family, always dreamed of working with their children and preserving their farm. In 2008, all three of their children – Drew, Lisa and Ashli – were away at college, and they found themselves empty nesters. It was time to either put their land to work, or move on.

Upon discovering that grapevines have an affinity for rocky soil, elevation, abundant sunshine and a steady year-round breeze – all characteristics of their land – the family explored the idea of planting a vineyard and starting a winery together.

Today, Jay & Virginia support their children in the family’s wine business. And, as you can imagine, they’re enjoying the view. Not just of the flourishing vineyard, but also of the energy and determination they see in Drew, Lisa and Ashli building this great thing together. They love their children’s synergy and their ambition to put Maryland wine on the world map.

Drew is Old Westminster’s vigneron. At age 22 he planted the first 7,600 grape vines on the family farm. Each year he travels the world studying his craft and honing his skills. Drew is an entrepreneur and a leader; he pours his energy into growing great American wines on the family’s Maryland farm. The second in line is Lisa (27), Old Westminster’s talented winemaker. Lisa, a chemist by education, has been crafting some of the best wines in Maryland since she was 23 years old; wines that are not only a pleasure to drink, but also reflect the region’s unique geologies and climate. Her experience making wine stretches from the hills of northern Maryland to Sonoma, California. She loves exercising her passion for science through the art of crafting delicious wines. Then to tie it all together, there’s Ashli, the youngest. She’s Old Westminster’s “people person”. She’s passionate about building an exceptional, wine-centered experience at the Tasting Room by sharing the stories of our wines, connecting visitors with their local farmers and making sure everyone leaves with a smile.

Drew, Lisa, and Ashli are young, smart and eager to jettison every negative stereotype ever leveled against Maryland wine, and replace them with wines of renown, forging a new reputation for wine in the Old Line State."

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!