Welcome to the October 6 Bottle Club from MYSA Natural Wine!
A note from our founder:
Welcome to October! Whether it's still hot (pull out the Confondo, or rose) or you're headed to a Halloween party (Lammidia is always a crowd pleaser), or you want to have a food friendly evening, we have you covered for all the things you want to do this month! We also have our FIRST (and definitely not last) Kosher wine that you should store for Passover if you observe it!
-Holly, Founder - MYSA Natural Wine
- Haložan Red 1L - Pullus Ptjuska Klet
- Le Rouge Kosher - La Ferme Rouge
- Siller Balatonboglar Red - Kristinus Borbirtok
- Michi's Farm White - Gindl
- Bianco Anfora - Lammidia
- Youngster Rose - Nestarec
- Wine Evaluation Sheet
Haložan Red 1L - Pullus Ptjuska Klet
Štajerska - Slovenia
A juicy Haložan red blend with wild berry fruit flavors, bright acidity, and smooth tannins.
Pairings: Saucy Hungarian Goulash, Sausage & Peppers Skillet, Chicken Tomato Pasta
Serving Temperature: 55°- 60°F
About Pullus Ptjuska Klet
Ptujska Klet winery cellars have been used for storing and aging wine since 1239. Located under the historic town of Ptuj founded by the Romans, the Ptuj Cellar is one of the oldest in Europe. Above it one can find a state-of-the-art modern winery focused on vinifying fresh, cool climate wines that Štajerska region is famous for. Varieties such as Pinot Grigio, Sauvignon Blanc and Pinot Noir thrive here and produce vibrant, elegant and fruit forward wines. A casual, light blend known as Haložan is a fun local wine often used for wine spritzers, traditionally made by mixing it with sparkling water. - Vinum
Le Rouge Kosher - La Ferme Rouge
Zaër - Morocco
Moroccan red blend with powerful berry fruit flavors, purple floral notes, and intense minerality.
Pairings: Moroccan Spiced Brisket, Lamb Shank Tagine, Salmon Burger
Serving Temperature: 55°- 62°F
About La Ferme Rouge
La Ferme Rouge's winemaking history dates to the French occupation in 1933, but it is within the last 30 years that they have started to focus on elevating their farming practices and wine quality. The grape varieties thrive in the climate and soil, the vineyards are farmed organically, and crops are utilized in the winter to improve soil health. The resulting wines are unpretentious and quaffable. - Nomadic
Siller Balatonboglar Red - Kristinus Borbirtok
Balatonboglar - Hungary
Video Coming Soon!
A Hungarian natural red wine with intense berry fruit flavors, bracing acidity, refreshing tartness, light floral notes and tannins.
Pairings: Hungarian Fish Soup, Goat Cheese-Stuffed Chicken, Grilled Mussels & Clams
Serving Instructions: 55°- 60°F
About Kristinus Borbirtok
Winemaker Florian Zaruba works with his partner Janka to run the winery, farm, fine dining restaurant, hotel, and cinema that are all a part of the Kristinus property on the southwest shores of Lake Balaton, Hungary. The winemaking region is quite young on this part of the lake, the largest lake in central Europe. The estate was established in 2005 and currently stands at 55ha in size, opening up the opportunity to offer the wines at a great value. The farming has been biodynamic since 2018, when Kristinus took over as winemaker. - Zev Rovine
Michi's Farm White - Gindl
Weinviertel - Austria
Video Coming Soon!
An aromatic Austrian white blend with crisp stone fruit flavors, floral and citrus aromas, notes of fresh herbs and a long fruity finish!
Pairings: White Chicken Chili, Butter Goat Cheese Chicken Kiev, Fish Salad
Serving Instructions: 38°- 45°F
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
Bianco Anfora - Lammidia
Abruzzo - Italy
Aged in amphora for 10 months. The perfect porch pounder for a sunny day with a really great rounded mouth feel. Notes of vanilla, butterscotch, lime, and green apple.
Pairings: White Meats, Grilled Vegetables, Stinky Cheese
Serving Temperature: 38°- 45°F
Davide Gentile and Marco Giuliani were childhood friends in Abruzzo, then lost touch. When they found each other again after university, it was with a shared passion for wine, so they decided to try their hands at making it together. Since the beginning of their project, they’ve approached it with a love of both natural winemaking and avid experimentation. They’ve never trained at a formal wine academy, and they don’t rely on agronomists or oenologists. They have learned by trial and error in the vineyards and cellars. In fact, their first fermentation in 2010 was such a disaster that they called in an expert grandma, virtuosa at getting rid of the evil eye, to perform a ritual over their grapes. Apparently it worked, and Lammidia (“evil eye” in Abruzzese dialect) was born. - From Cream Wine
Youngster Rose - Nestarec
Moravia - Czech Republic
Fresh, juicy, and highly drinkable. This blend is full of jammy fruit such as strawberry, raspberry, blackcurrant, and blueberry. A tasty Glou Glou wine with a medium finish!
Pairings: Soft Cheese, Schnitzel, Duck
Serving Instructions: 40°- 45°F
Milan Nestarec has quickly become the star winemaker of the Czech republic during the time we’ve been working with him. His wines display so much life, vitality, and originality, that they have become very sought after all over the world in a very short time. We are honored to have been working with his wines since 2014. The wines we are selling now represent the full evolution of his original vision: a full range of wines, from quaffable yet energetic and inexpensive wines like the forks and knives and liter bottlings of Nach and Bel, to the amazingly expressive skin fermented wines, made entirely without additions of sulfur. - From Jenny & Francois.