October 2021 | 6 Bottle Club
Welcome to the October 6 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 Halloween wine then capped it off with a complex, but still juicy rare grape from Northern Italy plus a Burgundy-esque Croatian grape that will both be great for all the fall meals you'll be starting 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.
- Queen of the Galaxy - Vin de California
- Barebones Cinsault - The Blacksmith
- Little Buteo Weinviertel White - Gindl
- La Bise - Chateau Le Payral
- Gatto Grosso Vino Rosso - Cantina Viticoltori Senesi Aretini
- Aransat - Borgo Savaian di Bastiani Stefano
- Jasper Hill Farm X Mysa Natural Wine Event
- Wine Evaluation Sheet
California - USADescription:
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"
Paarl - South AfricaDescription:
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."
Weinviertel - AustriaDescription:
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°
"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"
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
Tuscany - ItalyDescription:
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
Friuli Venezia Giulia - ItalyDescription:
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
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!