Welcome to the May 6 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 6 club members you'll have a mix of 6 lighter and heftier reds, then a blend of orange, rose, sparkling and/or white to match the heat of the month! 

-Holly Berrigan - Founder, MYSA Natural Wine

  1. Umberta - Iuli
  2. No Trix - Cantine Barbera
  3. Blablabla - Duckman
  4. Le Beurot Pinot Gris - Maison Yves Duport
  5. Rosado Sumoll - Celler Pardas
  6. Lisounette Rose - Domaine Sebastien David
  7. Mike Tango Bravo MTB17 - Costaflores
  8. Anarkoide - Cascina Val Liberata
  9. Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet
  10. Cádiz Amorro Blanco - Bodega Vinificate
  11. Veltlina - Slobodné Vinártsvo
  12. Gimme Some Skin Viognier - Greenstone Vineyards
  13. Pizza Wine - Amplify Wines
  14. CRNO - BIBICh
  15. The Apple Doesn't Fall Far - Matías Riccitelli
  16. Picpoul - Les Equilibriste
  17. La Boutanche Rose - Frantz Saumon
  18. Pošip Smokvica White - Negotians Vinarius
  19. Burgenland White - Meinklang
  20. Wine Evaluation Sheet

Umberta - Iuli

Piedmont - Italy 



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 Temperature: 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

No Trix - Cantine Barbera

Sicily - Italy

Medium-bodied and easy to drink! Berries, floral, herbs, and hints of spices with silky tannins. Very elegant and lively! Red berries, floral, and fine herbs. 

Pairings: Beef, Aged Cheese, Mushrooms

Serving Temperature: 50°- 55°

About Cantine Barbera

"From vineyards that enjoy mild winters, warm dry summers and great diurnal temperature variation, the berries are ripe and sweet and smell of sunshine and gentle Mediterranean wind. Here, there are three different areas where Marilena farms: ""vigne in costa"" where Inzolia and Nero d'Avola is planted to soils that are deep and calcareous with plenty of limestone; ""vine al pozzo"" which is in the heart of Belicello, where international varietals, along with Perricone and Nerello Mascalese are planted to fertile and rich alluvial soils made by clay banks; and ""la vota"", which is planted to Cabernet Sauvignon in soils of yellowish alluvial sands that also contain a good clay silty fraction.

Employing only indigenous yeast, Marilena uses a small wooden 44-pound press to manually 'squeeze' her grapes. Spontaneously fermenting, the fruit sits with skins and stems before the juice is pressed and poured into the tank where it begins its official fermentation. - T Edward Wines"

Blablabla - Duckman

Bairrada - Portugal



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 Instructions: 50°- 55° 

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). - Savio Soares Selections

Le Beurot Pinot Gris - Maison Yves Duport

Bugey - France


Skin-contact Pinot Gris that spends a short time on the skins and is fermented with natural yeasts, staying in stainless steel for six weeks. Bottled with no added SO2. The color is the classic and beautiful orange/pink color of skin-contact Pinot Gris. A very complex wine with evolving flavors such as pear, salt, almonds, coconut, and herbs.

Pairings: Barbecue, Pizza, Charcuterie

Serving Instructions: 48°- 52° 

About Maison Yves Duport

Gradually over four generations the estate has been built up to almost 10 hectares in this rugged terrain. There are three main soil types, each matched with its best corresponding varietal as a result of careful observations: the soils of the Montagnieu area white marl clay, perfect for Altess (Roussette) and Mondeuse; the silica and limestone soils of the moraine hillside slopes are perfect for Chardonnay; and finally the clay and limestone mountain scree soils where Pinot Noir excels. Yves make his cuvees by working in fellowship with neighboring winemakers of similar mindsets, the production occurring either fully or partially in his cellar – the result is that about half the production is Bugey blanc, 30% is Bugey method traditionnelle, and 20% is Bugey rouge. Make no mistake, Yves tends to all the vines and sees them through to bottling, preferring to work with nature, the soil and the climate, using no chemicals whatsoever, while in the cellar acting more as a quiet conductor to the forces of nature as they coalesce. -Domaine Yves Duport

Rosado Sumoll - Celler Pardas

Penedès - Spain



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"

Lisounette Rose - Domaine Sebastien David

Loire Valley - France


Unfiltered and biodynamic Cab franc and Cinsault that was aged in egg-shaped concrete with no sulfur added at any point. On the palate, wild red cherry mixed with blood orange, sea salt, and watermelon. Very fresh and full of uniqueness! Medium acidity paired with watermelon rind! 

Pairings: Green Salad, Grilled Vegetables, Fish Tacos

Serving Temperature: 45°- 50° 

About Domaine Sebastien David

Born in Saint Nicolas de Bourgueil in 1974, Sebastien David comes from a long line of winemakers that extends 15 generations, back to 1634. Working with 15ha of Cabernet Franc that were planted by his grandparents at around the time of the Second World War, Sebastien makes natural wines from fruit that is Ecocert certified and biodynamically farmed. - T Edward Wines

Mike Tango Bravo MTB17 - Costaflores

Mendoza - Argentina



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

Anarkoide - Cascina Val Liberata

Piedmont - Italy



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"

Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet

Loire Valley - France



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!"

Cádiz Amorro Blanco - Bodega Vinificate

Andalucía - Spain



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"

Veltlina - Slobodné Vinártsvo

Trnava - Slovenia



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



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"

Pizza Wine - Amplify Wines

California - USA


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. 


Dalmatia - Croatia



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



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"

Picpoul - Les Equilibriste

Périgord - France 


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

La Boutanche Rose - Frantz Saumon

Loire Valley - France



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 "


Pošip Smokvica White - Negotians Vinarius

Dalmatia - Croatia



During fermentation, the wine was macerated for three days, then matured on the lees in stainless steel for one year before being bottled unfined and unfiltered. Toasted almond flavors along with a rich herbal flavor, and a light finish. Tons of citrus minerality! 

Pairings: White Fish, Pasta, Octopus

Serving Temperature: 48°- 52° 

About Negotians Vinarius 

"Situated on the southern Croatian island of Korčula, Negotians Vinarius is a collaboration between the Marinovic family, local organic farmers led by a father in his 60’s, and Marko Kovac, the founder of Austria-based Karakterre wine salon. The story is one of inspiration by historic Korčula winemaking, as well as of building the island’s agricultural future through natural terroir-driven winemaking.

“Marinovic family has two vineyards – just over a hectare in total – of local Pošip and Plavac varieties. They are organic farmers out of conviction on an island that’s still finding its way to organic agriculture. They used to make wines in their garage for themselves, and then sold some at the door to those that passed by – never really actively or outside the island itself,” says Kovac.

Kovac engaged with the project in 2019. He altered the initial winemaking process by picking earlier (end August-early September), eliminating any additions at fermentation or during the vinification process, as well as lowering overall sulphur. “The family saw a return to tradition in what I suggested. We agreed quickly.”

The vineyards are located in a sun-soaked valley of Smokvica. This is a well-known Croatian vineyard site rich with underground water thanks to its history as a lake in Jurassic times. The soil here is one of terra rossa mixed with sandstone on a base of dolomite limestone. The visual and the feeling is one of deep a Mediterranean, warm climate. The island capital is a UNESCO World Heritage site.

At Negotians Vinarius, following short skin contact, grapes are hand-pressed in an old, restored mechanical press. The juice is then vinified, racked and kept in stainless steel for somewhat less than a year.

The goal is to use historic wine knowledge in making natural wines that honestly express the local varieties.

The labels are paintings kindly provided by Kovac’s friend, Matt McClune, an American artist and coffee roaster based in Saint Romain, Burgundy. “I’ve asked Matt for permission, as the labels reminded me of what was in the bottle.”

Winegrowing on Korčula predates Christ. In fact, it was one of the key islands of today’s Croatia to supply the Roman court with grapes and wines at the height of the Empire’s rule. The traders of wine between the islands and Rome were called Negotians Vinarius."

Burgenland White - Meinklang

Burgenland - Austria 



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

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!