Welcome to the October 3 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 have a perfectly fall orange and cap it off with a crisp white that is the perfect pairing for many of the fall foods you're about to prep! 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. La Bise - Chateau Le Payral
  3. Little Buteo Weinviertel White - Gindl
  4. Jasper Hill Farm X Mysa Natural Wine Event
  5. Wine Evaluation Sheet

Queen of the Galaxy - Vin de California

California - USA 


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"

La Bise - Chateau Le Payral

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

Little Buteo Weinviertel White - Gindl

Weinviertel - Austria


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"


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!