November 2021 | 6 Bottle Club
Welcome to the November 6 Bottle Club from MYSA Natural Wine!
A note from our founder:
Welcome to our November 2021 6 bottle wine club! I have a lovely surprise with some cameos from my co-founder Nic throughout these videos so enjoy those and check out a couple funny bloopers at the bottom if you're looking for a quick laugh!
This month was all about finding wines that I thought could be perfect for Thanksgiving and/or ones that I was stoked to barely get enough of so I had to get them in! There's also an accidental theme here of liter bottles and central and eastern European wines with some amazing stuff from across the continent!
Here's my take on what I'd do with these bottles: I'd bust open the piquette while the Thanksgiving prep is underway, then I'd think about having a few options with the meal like the Chenin and the Frug. All of those are going to kill it with your Thanksgiving foods and you can have the Malbec on reserve in case someone in your family is really craving a heftier wine for this!
- Babic - Josipa Marinov
- Dodgy Blonde - Botanica
- Zweigelt - Frug
- Das ist kein Orange - Weingut Schlossmuhlenhof
- Chenin - Limited Addition
- Les Escures - Fabien Jouves
- Terraces Red - Roterfaden & Rosswag (some boxes)
- La Bise - Chateau Le Payral (some boxes)
- Prosecco - Masot (some boxes)
- Wine Evaluation Sheet
Dalmatia - CroatiaDescription:
This native Croatian grape, Babić, produces an elegant food pairing wine here! Six days of maceration and aged for nine months in stainless steel. Herbs on the nose paired with dark fruits. The palate has smooth tannins with nice acidity. Dark fruit along with hints of earth.
Pairings: Lamb, Cheese Tray, BBQ
Serving Temperature: 50°- 55°
About Josipa Marinov
"Josipa’s and Neno’s vineyards are situated just a few meters above sea level on a mixture of karst and crvenica soil. Crvenica (terra rossa) is a type of soil characteristic of the subtropical and Mediterranean karst regions. Hard ground, tight, and with little humus. However, it easily absorbs and keeps the water long enough to allow grapes to survive during the dry, hot, and long Mediterranean summer. This type of land is created by the dissolution of limestone and dolomite and represents its irrepressible residue. It is clayey and mildly structured.
Babić is an indigenous Croatian varietal, grown only in North Dalmatia, especially around the town of Primosten. It is planted in dry stone pools with only 3-4 plants, very hard to farm, and inaccessible to machines.
Josipa’s approach in the vineyard and cellar is not organic or biodynamic, rather than a real traditional way of winemaking, or as she calls it “as our elders did it 100 years ago, with some improvements.” - Zev Rovine"
Western Cape - South AfricaDescription:
A fun, sparkling, and effervescent Piquette made with Chenin Blanc. No sulfur, no disgorgement, and no cold stabilization for this wine. You can expect a bit of cloudiness and a lot of deliciousness! Citrus, floral, and spritzy bubbles.
Pairings: Seafood, Picnic Food, Pizza
Serving Temperature: 42°- 48°
"Ginny Povall is the heart and soul behind Botanica, and much like Ginny herself, these wines beam with life and a great sense of purpose. Originally from Massachusetts, Ginny eventually made her home at Protea Heights, a farm on the outskirts of Stellenbosch. For several decades, Protea Heights established a reputation as the first farm in South Africa to cultivate their national flower, the Protea. Ginny continues growing flowers and in 2009 expanded the farm when she planted several hectares of vineyard.
For over a decade now, she has poured herself into Botanica and quickly become one of the most exciting winegrowers in the region. Since the inaugural vintage in 2009, Botanica has consistently produced some incredibly compelling wines from very special, but often overlooked, regions and vineyards across the Western Cape. All the wines are vinified and bottled at Protea Heights. In addition to the Botanica range, Ginny now produces several wines under the Big Flower label, which utilizes the fruit grown on her property. - Pascal Schildt"
Burgenland - AustriaDescription:
Certified organic and certified fruity! This wine spent 10 weeks on its lees and was bottled without fining or filtration. It has an elegant medium-bodied mouthfeel with good acidity. Cherry, red plum, figs, and hints of spice.
Pairings: Game, Cheese Board, Pasta
Serving Instructions: 50°- 55°
"Frug is a new exciting addition to Jenny&Francois’ labels – wines that come from an exclusive coop between us and carefully selected winemakers. It’s our great joy to bring you wines that are kind to both nature and your budget, and in the case of these easy-drinking Austrians, this friendly concept is emphasized even more by the packaging – a plump 1-liter bottle! That extra quarter of a liter comes in handy (you’ll see) and follows the Central-European tradition of bottling everyday drinking wines in this volume. (Milan Nestarec‘s Běl and Nach are other great examples of this.)
The Wurzinger winery lies in the south-eastern part of Burgenland, almost at the border with Hungary, and was established by the current owner’s grandfather. Josef took it over from his parents in 1991, gradually changing the vineyard management to organic before obtaining the certification in 2014. “Making the shift happen over many years was particularly important to us since we wanted to give our vines time to adapt and maintain the quality and fruitiness of our wines,” as Josef explains why the switch took some time.
The winery focuses on typical Austrian grapes – Gruner Veltliner, a traditional variety that has become almost synonymous with Austrian white wine, present in the country since some time around 1550 and nowadays its most widely planted grape; and Zweigelt for the rosé and red, a (relatively) new but similarly Austria-typical cross of St. Laurent and Blaufrankisch, bred by a local viticulturalist of the same name in 1922.
The name Frug comes from a 1960s dance, which is very shake-your-hips and vibrant like the wine itself, fitting also with the colorful label designed by our Jenny Lefcourt’s brother in cooperation and her husband. It was coined by Toni Silver, an artist and Austrian wine promoter who also connected us with the winery: “My brain always bounces around from the present back to the mid-20th century, as I am a retro kind of gal, so I just started thinking of party-drinking-dancing and started to remember some of the crazy 60’s dances – the Twist, Mashed Potato, the Frug!” Well, there you go: we bet this Austrian liter trio will make you dance as well. - Jenny & Francois"
Rheinhessen - GermanyDescription:
An intense and exciting combination of Müller Thurgau and Sylvaner from 25-year-old vines. Aged in stainless steel for 7 months on its lees. Pale straw in color with flavors that are acidic, zesty, and energetic! Fun fact: Das Ist Kein Orange means: In no way is this an Orange Wine! Fruit forward with guava, lemon, and grapefruit. Extremely drinkable!
Pairings: Shellfish, Lean Fish, Spicy Food
Serving Temperature: 45°- 50°
About Weingut Schlossmuhlenhof
The Schloss Mühlenhof property is a large estate (nearly 20ha) spread across the slopes above Kettenheim, 3km south of Alzey. This size would seem reasonable, if not expected, considering the estate was started in 1846 and is now hosting the 6th generation. It began as a rye and wheat mill until the 1920s , when the small vineyard attached became the focus for the family income. The vines of that era have been replaced over time but some on the property are still as old as 45yrs. Now in the hands of Gabriele, Nicolas and Walter Michel, the farm operates ‘organically’ but not by any legal standard. They follow what they call, ‘ecologically healthy’ farming practices, with the intent on capturing the fruity expression of the Rheinhessen style.
The vineyards are worked heavily in August to reduced yields (green harvesting), cutting nearly 1/2 of their fruit. Grapes are vinified to preserve freshness while revealing depth and concentration. Considering the size of the harvest, they are experts at doing just that. The cellar does not abide by natural law. Selected yeasts, electronically monitored steel tanks, pumps and SO2 are used judiciously to hone the wine to purity and freshness. Knowing their soils for so long (mostly limestone combinations), the family does capture a clear minerality and a distinct spirit from each varietal, from parcels as small as .4ha. The Michel’s final act (perhaps their expertise) in the cellar, brings multiple tanks together, each with their strongest asset to form deliciously drinking, full flavored wines with a direct link to the Rhienhessen region. Provided the Michel’s continue in this way, there will be no shortage of this kind of wine along the Rhine, for the generations to come. - Savio Soares
Oregon - USADescription:
Organic and dry farmed in Willamette Valley. This wine is a beautiful expression of Chenin Blanc, its crisp and dry with flavors of orchard fruit and honeyed straw. A great balance of acidity and flavor.
Pairings: Seafood, White Meat, Tapas
Serving Instructions: 48°- 52°
About Limited Addition
Cahors - FranceDescription:
Dark purple in color with a beautiful nose of black fruit. The grapes were hand-picked from 25-year-old Malbec vines at an altitude of 350 meters. Velvety smooth on the palate with elegant tannins. Fruit such as blackberry, cherry, and hints of spice.
Pairings: Lamb, Stews, Steak
Serving Instructions: 50°- 55°
About Fabien Jouves
"Fabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (literally meaning limestone plateaus), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares.
Fabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations.
Fabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvées is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvée."
Württemberg - Germany
A unique blend of Lemberger, Trollinger, Regent and Schwarzriesling grape from Germany. Fresh vibes with ruby red color, red fruits, vanilla, super smooth mouth feel with light tannin.
Pairings: Lamb, Mushroom, Soft Cheese
Serving Instructions: 48°- 52°
About Roterfaden & Rosswag
This wine is the collaboration between Weingut Roterfaden and the local Rosswag Co-Op. Rosswag is a tiny village about 30 minutes north of Stuttgart. Rosswag and its neighboring village Mülhausen are viticulture treasures. Both are surrounded by an ancient amphitheater of staggering, towering, steep terraced vineyards. The terraces are well over 1,000 years. Built by hand, they include 23.61 miles of stone walls. The vineyards are also an official nature preserve. As beautiful as the vineyards look, they are profoundly expensive to farm. The majority of work must be done by hand. In the last few decades there have been enormous changes to the way wine is made and sold; financial pressures have seen many younger people heading to the big cities. The local Rosswag cooperative, which farms 99% of the vineyards, has handled the challenges of the new wine market better than most.- Cream Wines.
Bergerac - France
Golden color with textured tannin, melon and guava fruit, exotic spice mix, persistent finish that will lend itself well with a cheese plate or charcuterie board. Melon, spices, and guava fruit.
Pairings: Charcuterie, Cheese Plate, Kebab
Serving Instructions: 48°- 52°
About Chateau Le Payral
From 1992, Thierry and Isabelle Daulhiac have had the run of the nineteenth century manor house and the surrounding fifteen hillside hectares of vineyards, since it was handed down to them from the previous two generations.
They are nestled between two oft-foggy appellations of Montbazillac and Sainte-Foy, in the town of Razac de Saussignac, with vines facing the Dordogne, about two kilometers to the north. When they took over in 1992, traditional farming methods were common, but the duo have slowly converted to organic (near biodynamic) practices in the vineyards. They cultivate eight hectares of white grapes (Sémillon, Muscadelle and Sauvignon Blanc) and seven of red (Merlot with Cabernet Franc and Cabernet Sauvignon).
The organic methods have improved the outcome of their pebbled, muddy soils, heavy with clay, silt and sand, preventing the mildew and rot that the area can so easily bring. The cellar sees a combination of traditional and unique practices, incorporating some modern techniques to present more elegant and pure-fruited wine, and ageing occurs in a combination of oak and steel. A bright future lies ahead as they see the benefits of their natural ways affecting their plots. Perhaps the ideas will flow as easily into the wine making, ready to pass along to the next inhabitants of the elder estate. We like the prospects so far. - Chateau Le Payral
Veneto - Italy
This prosecco comes from 20-25 year old vines in Veneto, Italy. Developed notes of stone fruit and hints of floral. Serve well chilled and at your next celebration! Tasting Notes: Bubbly and dry with notes of stone fruit.
Pairings: Fish, Pasta, Aperitif
Serving Instructions: 48°- 52°
The Da Ros family has lived in a small town called Sarmede, in Veneto, for generations. In 2009 the brothers Andrea and Daniele Da Ros decided to found “Masot - Fiabe di vino”, combining everything their grandfather Arturo taught them with their education from the prestigious “Cerletti” school of oenology in Conegliano. ‘Masot’ means “small landowner” and it was for many years a nickname for the Da Ros family. In this way they honor their bond between family tradition and their focus on their respectful stewardship of the land. - Savio Soares
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!