October 2021 | 12 Bottle Club

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

A note from our founder: 

Happy October club members! First of all, a big THANK YOU for your patience with us this month and last month!

As you likely saw, our old warehouse was not able to keep up with order volume, so we made a move to a larger, better equipped warehouse in Napa, CA. It’s the right move for us long-term, but with that came a few learning curves along the way this month. We appreciate your patience with the transition and are prepped to be fully back on schedule for November

Now the exciting part about the wines! This month we featured our friends at Vin de California with their Barbara blend that is literally out of this world. Next we got a little spooky with your Cinsault and Pet-Nat from the Blacksmith Halloween wine for all your festivities! The rest are a fun mix of lighter easy pairing wines (with the last of the piquette we'll be putting in the club till next year) alongside some heftier reds and oranges that really bring out the fall season that you'll want to crack open in front of the fire. Check them all out below!

- Holly Berrigan, Founder, MYSA Natural Wine

P.S. Don't forget to join us and Jasper Hill Farms for a lovely cheese pairing event on October 28th! You can purchase the pairing cheeses here.

    1. Queen of the Galaxy - Vin de California
    2. Barebones Cinsault - The Blacksmith
    3. Barebones Pet-Nat - The Blacksmith
    4. Dodgy Blonde - Botanica
    5. Gatto Grosso Vino Rosso - Cantina Viticoltori Senesi Aretini
    6. El Bobal de Estenas - Vera de Estenas
    7. Aransat - Borgo Savaian di Bastiani Stefano
    8. Les Escures - Fabien Jouves
    9. Little Buteo Weinviertel White - Gindl
    10. La Bise - Chateau Le Payral
    11. Txakolina Berezia - Bengoetxe Getariako Txakolina
    12. Das Trocken Riesling - Weingut Edelberg
    13. Jasper Hill Farm X Mysa Natural Wine Event
    14. Wine Evaluation Sheet

Queen of the Galaxy - Vin de California

California - USA 

Description:

Made with 100% Barbera from California. Low in tannin yet high in acidity. An easy-drinking red that undergoes spontaneous fermentation with native yeast and minimal sulfites added. Fruit forward and lively!

Pairings: Pizza, Burgers, Pasta

Serving Temperature: 50°- 55° 

About Vin de California

"Founded 2016 in Los Angeles by Kate and Adam Vourvoulis, Vin de California is deeply rooted in our California history. We make wines from heritage varieties in a totally natural way. Our winery will be opening Spring 2021 in Pasadena CA. - Vin de California"

Barebones Pet-Nat - The Blacksmith

Swartland - South Africa 

Description: 

A beautiful bubbly pet-nat made from Chenin Blanc. Crisp and light on the palate with notes of citrus and floral. This is the perfect glou glou bottle to bring to a party that involves day drinking and picnics! A perfect balance of flavor and acidity.

Pairings: Seafood, White Meat, Tapas

Serving Temperature: 42°- 48°

About The Blacksmith

"Tremayne Smith grew up in East London and studied to be a chef. Influenced by his father's love of wine, he then decided to take up a career in winemaking. After his studies, he was became the assistant winemaker and vineyard manager for Sijnn followed by Mullineux and now is the winemaker at Fable. In 2014 Tremayne started his own project. What inspired The Blacksmith was working with cultivars such as Cinsault, Carignan and Grenache, both locally and during his travels abroad. The Blacksmith's philosophy is to make natural wines that are both appealing and soul-satisfying.


Tremagne has a profound understanding of where the limits are in producing natural wines. They beat a drum of deliciousness with bracing minerality (also in the reds) and push the boundary of low alcohol wine in South Africa's more than warm mediterranean-like climate. Quantities are limited and have found their way into some of the very best wine bars and restaurants."

Barebones Cinsault - The Blacksmith

Paarl - South Africa

Description: 

Fun and fresh old vine Cinsault with partial carbonic. Refreshing and crunchy glou glou with lots of berries, bramble and minerality to hold up to food or on its own! 

Pairings: Charcuterie, Pork Tenderloin, Roasted Chicken

Serving Instructions: 50°- 55° 

About The Blacksmith 

"Tremayne Smith grew up in East London and studied to be a chef. Influenced by his father's love of wine, he then decided to take up a career in winemaking. After his studies, he was became the assistant winemaker and vineyard manager for Sijnn followed by Mullineux and now is the winemaker at Fable. In 2014 Tremayne started his own project. What inspired The Blacksmith was working with cultivars such as Cinsault, Carignan and Grenache, both locally and during his travels abroad. The Blacksmith's philosophy is to make natural wines that are both appealing and soul-satisfying.


Tremagne has a profound understanding of where the limits are in producing natural wines. They beat a drum of deliciousness with bracing minerality (also in the reds) and push the boundary of low alcohol wine in South Africa's more than warm mediterranean-like climate. Quantities are limited and have found their way into some of the very best wine bars and restaurants."

Dodgy Blonde - Botanica

Western Cape - South Africa

Description:

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° 

About Botanica

"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"

Gatto Grosso Vino Rosso - Cantina Viticoltori Senesi Aretini

Tuscany - Italy

Description: 

A lively, gluggable, and juicy red wine in a liter bottle. Harvested by hand from vines planted around 1999 with only minimal sulfur added before bottling. Meant to be consumed alongside good friends. Filled with cherry, raspberry, and blueberry. 

Pairings: Charcuterie Board, Pasta, Blue Cheese

Serving Temperature: 48°- 52°


About Cantina Viticoltori Senesi Aretini 

Founded in 1971, Cantina Viticoltori Senesi Aretini is a small cooperative located between the provinces of Arezzo and Siena. Only 6 of its growers are certified organic. Viticoltori Senesi Aretini is com mitted to maximizing the ultimate expression of the terroir through its thoughtful practices in the vineyard and minimal intervention in the cellar. Winemaker Mery Ferrara produces wine in a graceful, elegant style, that respects the fresh, mineral edge that can be found in the world’s best Chianti Classico. - Communal Brands

El Bobal de Estenas - Vera de Estenas

Valencia - Spain

Description:

From the Valencia region of Spain, this smooth red was vinified in a cement tank and aged in a clay pot for four months. Garnet in color with hints or purple. Aromas of fruits such as raspberry and plum along with hints of minerality. Lively and exciting, full of character.

Pairings: Tapas, Paella, Oily Fish

Serving Temperature: 50°- 55° 

About Vera de Estenas

"Southeastern Spain’s Utiel-Requena is not a D.O. one would usually associate with classically structured wines of balance and nuance, mostly due to the “quantity-over-quality” mentality that has afflicted Southern Spain, and specifically the Bobal grape. With 90,000 hectares under vine, Bobal is the third most planted grape variety in all of Spain. The high-yielding vine was historically regarded as only useful for simple, acidic red & rosé wines destined for the local Co-Op. Recently, a handful of quality-minded growers, using artisanal farming and vinification, are producing highly individual wines with true complexity. Bobal is fulfilling its true Mediterranean potential – certainly “wines of the sun”, but with remarkable freshness, moderate alcohol, and lovely notes of bright plum fruit, spice, and earthy, calcareous soil-inflected tension. One of the torchbearers of Bobal is Vera de Estenas, possibly the most traditional producer in Utiel-Requena, with some of the oldest Bobal holdings in Spain.

Founded in 1945 by Francisco Martinez Bermell, Vera de Estenas has been crafting wines from their 47 hectares of estate fruit since their inception. Situated at 800m elevation near the mouth of the Estenas river near the foot of the Sierra del Remedio mountains, their en vaso trained vineyards run northwest to southeast along a broad swath of calcareous clay soils. Summer brings scorching heat, but a cooling wind called the Solano brings relief, and nighttime temperatures can drop substantially due to the high elevation, helping to preserve acidity in the grapes. Under the current leadership of Felix Martinez, Vera de Estenas is producing some of the region’s most compelling wines, from Bobal vines as old as 100 years. - Jose Pastor Selections"

Aransat - Borgo Savaian di Bastiani Stefano

Friuli Venezia Giulia - Italy

Description:

Grapes undergo natural fermentation on the skins that lasts around 90 days. This orange is complex, refreshing, and textured with tannins. Did you know the name of this wine is Friulian slang for orange?! Apricot, honey, and citrus on the palate.

Pairings: Sushi, Dumplings, Charcuterie Board

Serving Temperature: 48°- 52° 

About Borgo Savaian di Bastiani Stefano

 

Three generations with deep ties to the local area, Cormons, 12 kilometers from the Slovenian border. This is a family affair with the younger generation inspired to take over for their parents after enjoying a bottle of Friulano in the family vineyard at age 14. This is Italy after all. Small and maintaining a human scale, the estate covers a total of 18 hectares alongside Mount Quarin. The family focuses on farming indigenous varieties and is com mitted to a natural lifestyle that is in harmony with its surroundings. - Communal Grounds

Les Escures - Fabien Jouves

Cahors - France

Description: 

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."

Little Buteo Weinviertel White - Gindl

Weinviertel - Austria

Description: 

Fresh and light from Gindl! A must-have for every and all occasion. This Grüner Veltliner gives off a beautifully fresh acidity paired with touches of minerality. Refreshing citrus and green apple. 

Pairings: Wiener Schnitzel, Grilled Chicken, Seafood

Serving Temperature: 45°- 50° 

About Gindl

 

"When Michael Gindl, born 1983, finished agricultural school in 2002, it was already clear to him that he wanted to run the farm that his family has owned since 1807. This farm has always practiced mixed agriculture with crops, livestock, forestry, and wine. After the early death of his grandfather, Michael’s mother managed the farm because his father worked as a food inspector. Michael at that time (during his school years) took over the responsibility for vinification.

Michael simultaneously began his orientation towards biodynamic methods; today the farm is certified biodyamic. Highland cattle have been bred since 2012. Horses work the vineyards and the wheat fields. Breton Dwarf sheep graze the vineyards. There are also chickens, goats, pigs and a few dogs.

To preserve the individuality and genuineness obtained in the vineyards, the grapes are pressed very gently, rarely racked, and fermented spontaneously without any use of selected yeast or temperature control. Michael Gindl expounds, “I really try to do as little as possible – in fact nothing! The wines remain on the lees for a very long time and get a small dose of sulphur only shortly before bottling. My aim is to use more wooden barrels and less steel tanks in the future.” It is interesting to know that the barrels in his cellar are made from acacia and oak from his own forests. - Cream Wine"

La Bise - Chateau Le Payral

Bergerac - France

Description:

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

Txakolina Berezia - Bengoetxe Getariako Txakolina

Basque Country - Spain

Description:

Creamy and rich with a sharp acidity. Raised on the fine lees for 1 year with regular battonage. Only produced in the best vintages, this is the perfect bottle to let sit in your cellar to age. Salt, grass, and bursting citrus notes. 

Pairings: Grilled Fish, Seafood, Tapas

Serving Instructions: 50°-55° 

About Bengoetxe Getariako Txakolina

 

"Distinctive wines, wines that speak of their terruño, come from lovingly tended and organically farmed grapes. It is this nurturing philosophy, rare in the Basque Country, a region dominated by industrial farming and winemaking, which drives Iñaki and Rosa Maria Etxeberria to produce Bengoetxe.

We first met Iñaki and Rosa Maria after they released the 2009 vintage, a wine that floored us for its stone fruit, beeswax, and mineral depth. Was this Riesling? Chenin? Basque wine? How did this wine have such lovely intensity without oak or obvious tricks? From Getaria, really?

It turns out that the Etxeberria’s baserria has a long history and unique terruño to go along with the single wine they produce. Perched high up on a clay slope, their ancient farmhouse has been handed down to the family for generations. The locals have long affectionately nicknamed it, Bengoetxe, which means ‘come home’ in Basque. After both phylloxera and civil war hit their area, the vineyards were ripped out. It was only in 2001 when the Etxeberria’s replanted their land with the native Hondarribi Zuri and Gros Manseng, called Iskirita Zuri Handia (say that 5 times!) in Basque. Organic from the beginning, certification came in 2007, the first producer in the Basque Country to do so.

One of the few producers in the D.O. that's not located right next to the coast, and in or directly near the town of Getaria. Using historic evidence of pre-phylloxera plantings that vineyards were inland, Olaberria, Iñaki fought for years to be included in the D.O. Finally he persuaded the Consejo Regulador- the governing body that controls membership, winegrowing, and winemaking rules for Getariako Txakolina- to grant them D.O status in 2008.

Bengoetxe's terruño gives a different face to Txakoli. Their village Olaberria is a little warmer, especially in the summer, and the soils more clay dominated than their coastal neighbor's. Their grapes are riper, sturdier grapes.

Thankfully, the Etxeberria's do not intend to make a copy-cat Txakolina. Classic and slow wild yeast fermentation takes place in small 3.000 litros vats, located in their home garage, then the wine is raised on the lees up to a year with no batonnage. SO2 levels are kept to a minimum and because all CO2 “is natural” (not injected) the wine does not often show the spritzy character of other Txakolis from Getaria.

This is a ""Real"" Basque Country wine to pair with Serrano ham, sheep’s cheeses, poultry as well as fresh seafood. We can’t help but feel like this was how the Txakolis of the past tasted before comercial yeast, chemicals and heavy filtration took hold of the region. With Bengoetxe, we feel we have unearthed an authenthic and treasured puzzle piece of Basque winegrowing history. - Jose Pastor Selections"

Das Trocken Riesling - Weingut Edelberg

Nahe - Germany

Description: 

The grapes are picked by hand from 50-year-old vines, only the highest quality of fruit is chosen. The wine spends six months on the fine lees which allows it to develop complexity and texture. This Riesling is fresh, fun, and dry! Citrus and yellow fruits with an exciting acidic backbone. 

Pairings: Spicy Food, Shellfish, Pork

Serving Instructions: 48°- 52° 

About Weingut Edelberg

 "Peter and Michael Ebert, two brothers work hand in hand! Our Edelberg winery is located on the Gonratherhof, a district of Weiler near Monzingen, from where we cultivate 23 hectares of vineyards in the communities of Weiler, Meddersheim and Burgsponheim. Our wines come from the best steep and hillside locations. More than 2/3 of the vineyard area is occupied by Riesling and Burgundy varieties, the remaining third is shared by exotic species such as Yellow Muscat, Bacchus, Kerner, Gewürztraminer, etc.

A quality-oriented grape production guarantees a constant top wine quality from year to year. All grapes are picked by hand. According to the motto: ""As much as necessary, as little as possible"", it is important to preserve the quality in the cellar by carefully processing the grapes and treating the wine. We attach great importance to the fact that every wine reflects its terroir! By terroir we mean: the interplay of the location, the soil, the vine, nature and of course us!

To get to know each other, we have various sample packages ready for you in our online shop or you can simply visit us at the winery. - Weingut Edelberg"

Jasper Hill Farm X Mysa Natural Wine Event

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!