Welcome to the September 12 Bottle Club from MYSA Natural Wine!
A note from our founder:
Welcome to September and what should supposedly be fall, but more likely than not is still HOT! To combat that we have several crisp and lighter wines. Highlights include 2 liters of chillable reds, a light touch orange that is stunning and a refined Gamay from Donkey and Goat that we're stoked to finally be featuring again! Enjoy!
-Holly, Founder - MYSA Natural Wine
- Barsotti - Donkey and Goat
- Big Nature - Schmelzer`s Weingut
- Tempranillo - Hand Work
- Ornicar Minervois - Jean-Baptiste Senat
- Petit Ours - Mathieu Barret
- Bergecrac Rouge - Chateau Barouillet
- VDF Clairette - Mas Coutelou
- Torrontes - Alhambra
- Tag - Meinklang
- Gruner Veltliner - Christina
- Müvé - Porta Bohemica
- Touch - Koppitsch
- Wine Evaluation Sheet
Barsotti - Donkey and Goat
El Dorado - USA
Description:
A juicy Gamay from EL Dorado with red fruit flavors, ripe berry aromas, velvety tannins, herbaceous notes and a fruity finish. Perfect wine for a pizza night!
Pairings: Chicken Bistek, Veggie Pizza, Pork Adobo
Serving Temperature: 55°- 60°F
About Donkey and Goat
Donkey & Goat Winery is owned and operated by Jared & Tracey Brandt in Berkeley, California. They make “natural wines” which is a term that covers both the vineyard and the cellar. That is what distinguishes natural wine– the extension of natural farming philosophies that drive the practices for sustainable, natural & biodynamic farming into the cellar. Their wines are made from sustainably (or more) farmed vineyards in the Sierra Nevada, Mendocino and Napa. In the cellar nothing is removed and nothing is added save minimal effective sulphur. Sulphur is a contentious issue in the natural wine world. They have made wines with zero sulphur added but in general they do use minimum effective sulphur. Or they use as little as possible and their levels going into bottle fall within the predominant guideline for natural wines in Europe. Their wines are bottled without stabilization, fining or filtration. While not required, they include the ingredient list on their label which is remarkably short: grapes and minimal sulphur. They have made their wines in this manner since they created Donkey & Goat in 2004 and will continue to do so until they stop.
Big Nature - Schmelzer`s Weingut
Burgenland - Austria
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Description:
Purple-colored red wine in a liter bottle from Austria with bright berry fruit flavors, medium acidity and fresh tannins.
Pairings: Cheeseburger, Caramelized Onion Pizza, Teriyaki Chicken
Serving Temperature: 55°- 62°F
About Schmelzer`s Weingut
“Georg Schmelzer is a fourth generation winemaker in the Gols region near Lake Neusiedl in Austria. Georg’s winemaking philosophy is in line with the Demeter guidelines and uses a variety of biodynamic preparations for the revitalization of the soil and keeping his vines as healthy as possible. Practices like the utilization of horn manure, ground crystal, and infusions of herb, such as horsetail, all participate in promoting soil health and vine strength and metabolism. The harvest is done by hand and the wine is aged in neutral oak without filtering, fining, or addition of any sulfur. It’s this respect for the land and the ability to let the grapes express themselves with minimal intervention that make Schmelzer’s Weingut so special.” - Zev Rovine
Tempranillo - Hand Work
La Mancha - Spain
Spanish natural red wine in a liter bottle made of 100% Tempranillo from La Mancha. Dark fruit forward, with fresh acidity and grippy tannins. Great match with fatty meat and tomato-based dishes!
Pairings: Pork Satay, Korean Beef Bulgogi, Meat Overload Pizza
Serving Instructions: 55°- 60°F
About Hand Work
The three Parra brothers — Francisco, Javier and Luis established Hand Work to showcase the grapes of the region and they are committed in producing easy-drinking wines from organically and biodynamically grown grapes in their hometown, La Mancha.
Ornicar Minervois - Jean-Baptiste Senat
Minervois - France
Description:
French white wine from Minervois with loads of red berry fruit flavors, refreshing acidity, smooth tannins, and a well-balanced finish.
Pairings: Venison Stew, Garlic Pizza, Sausage French Toast
Serving Temperature: 55°- 60°F
About Jean-Baptiste Senat
“In 1995, Jean-Baptiste and Charlotte Senat returned to the land of their families, the commune of Trausse in Minervois. At the time, Jean-Baptiste was a student in Paris and was not happy with his life. After meeting various natural winemakers and having read works by Jules Chauvet, he realized the style of wines he wanted to make and where he wanted to make them. 1996 was the first vintage of the Domaine. Jean-Baptiste restructured the cellar and converted to Ecocert farming. He is very active in the vineyards and cellar, taking a hands-on approach. Charlotte manages the administration and commercial parts of the winery, bringing everything together. The vineyards possess two very distinct terroirs: clay over limestone and lentilles silencieuses de garrigue. The plots are located on the hills of the Montagne Noire, separated by about a dozen kilometers in different communes. Charlotte and Jean-Baptiste believe that the climate is more impactful than even the ground and soil. Jean-Baptise has become a pioneer of natural winemaking in Minervois. After decades of winemaking, his style has matured – using only native grape varieties (Grenache at the front and center), organic farming, no fining or filtration, and no sulphur. In turn, this produces wines that are each unique but share a universal quality – drinkability.” - Zev Rovine Selections
Petit Ours - Mathieu Barret
Northern Rhône - France
Description:
To gain a bright expression of fruit flavors, grapes from younger vines were chosen. 15 days spent on its skins in a concrete tank followed by 9 months of aging. Medium-high tannin with a smooth finish.
Pairings: Grilled Meat, Aged Cheese, Lamb
Serving Temperature: 55°- 60°F
About Mathieu Barret
“In Beaune, Matthieu Barret discovered immediately his proclivity with organic viticulture and with living ecosystems. Beginning with the first vintage in 2000, Matthieu worked principally in the vineyard, applying his hand with organic viticulture. Not content with his end result, in 2006 he decided to radically change his vinification process by using less barrels and replacing them with concrete eggs. His ongoing evolution and pursuit of purity and expression continue to dominate his chais. In 2012, he stopped using machines in Cornas and replaced them with mules, horses, and manual labor. He also started to create ‘green spaces’ around the farm, digging watering holes to nourish an ecosystem with a diversity of species. ie: vines and the forest, meadows and woodlands. According to Matthieu, the plant is happier in a wild environment rather than in a desert comprised of only vines. This diversity brings a distinct identity to his grapes; when the vineyard biome is treated with respect, he says, this balance is easier to maintain. Matthieu owns 11 ha in Cornas with of the total 150 ha in the AOP, including his monopole ‘Vallée du Coulet’ in the northern most part of Cornas, most famous for its impossible steep grade and its exposure to Le Mistral. Le Mistral is a famous current of wind that blows from Lyon and ends in Provence. It’s a maddening wind, that keeps this vineyard spectacularly dry even in times of rain.” - T Edwards
Bergecrac Rouge - Chateau Barouillet
Bergerac - France
Description:
A juicy French red blend with savory red fruit flavors, smoky dry aromas, hints of spice and a great smooth finish!
Pairings: BBQ Chicken Pizza, Lamb Shawarma, Roasted Duck with Mushrooms
Serving Temperature: 55°- 60°F
About Chateau Barouillet
“Chateau Barouillet has been a family business going back at least 8 generations. Vincent Alexis works alongside his father and grandfather to cultivate the land and has pushed the winery into Organic viticulture, starting to convert the soil in 2010 and fully converting all the vineyards by 2014. The domaine controls 45 hectares of vines throughout Monbazzillac, Bergerac Pécharmant, and Cotes de Bergerac.” - Jenny & Francois
VDF Clairette - Mas Coutelou
Languedoc - France
Description:
Crisp and light white wine with fruit flavors, citrus aroma, subtle floral notes and a saline finish!
Pairings: Prawns with Cocktail Sauce, Vietnamese Rice Paper Rolls, Salmon Terrine
Serving Instructions: 38°- 45°F
About Mas Coutelou
“The choice of 'natural' winemaking is the end result of the work carried out in the vines. The choice is to limit external elements to allow the grapes to give the best of themselves. No adding of SO 2, no adding yeasts, no adding enzymes, ... in a phrase, leave nature alone whilst maintaining an eye for observation, a palate for tasting, a hand for helping and nurturing and a heart for sharing... Wine is a drink which creates conversation and conviviality” - Mas Coutelou
Torrontes - Alhambra
Cafayate Valley - Argentina
Description:
Fruity but not too sweet! A tropical fruit-forward Argentinian white wine with lively acidity that greatly matches with Thai and Indian dishes!
Pairings: Chicken Coconut Curry, Beans Masala, Thai Noodles with Spicy Peanut Sauce
Serving Temperature: 38°- 45°F
Tag - Meinklang
Burgenland - Austria
Description:
A stone fruit-forward orange wine from Burgenland with creamy citrus aroma and an acidic mineral finish!
Pairings: Soy Ginger Salmon, Pesto Pasta with Chicken, Sausage Salad
Serving Instructions: 44°- 55°F
About Meinklang
“Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called «graupert» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat.” - From Zev Rovine
Gruner Veltliner - Christina
Carnuntum - Austria
Description:
You'll never want this bottle to end! This wine spends time on the lees ageing to enhance its complexity. A vibrant finish that is complex yet smooth.
Pairings: Wiener Schnitzel, Grilled Chicken, Seafood
Serving Instructions: 38°- 45°F
About Christina
“Christina Netzl began her path towards natural winemaking as a young girl of 5 years old, working on her family’s farm and vineyard with her parents and grandparents. Her parents later focused the family business solely on grape growing and winemaking, building the winery up to the 28 hectares they operate today in the Carnuntum winemaking region, located just east of Vienna and north of the Neusidler see. Christina studied oenology and wine management in London, getting to know wine styles from all over the world. In 2007, she returned to the winery to work with her parents, and after having two children became passionate about organic viticulture. They began the process of converting everything to organics in 2013 starting with soil treatments and elimination of herbicides, followed by eliminating pesticides and 100% organic vineyard management and then finally organic production in the winery. In 2018 they began the official process of certifying organically. Over the last 10 years working at the winery, Christina has fallen in love with ancient winemaking practices and thus has now launched this natural line of wines we are proud to represent.” - Jenny & Francois
Müvé - Porta Bohemica
Bohemia - Czech Republic
Description:
Glou-glou with a fresh blend of berry and tropical fruit flavors, fine bubbles, medium acidity and light tannins.
Pairings: Roasted Crispy Pork Belly, Mushroom Pizza, Mango Sticky Rice
Serving Temperature: 38°- 45°F
About Porta Bohemica
Ales, a former scientist in Jena started his winery in 2008 in a small vineyard in the valley of the Elbe river. His small estate is surrounded by forests and vineyards in the northern part of Czech Republic.
Touch - Koppitsch
Weinland - Austria
Description:
An orange wine that's a pleasure to sip. Pear, green apple, apricot, and vanilla notes. Light in body with a touch of skin.
Pairings: Seafood, White Meat, Tapas
Serving Instructions: 38°- 45°F
About Koppitsch
“Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5-hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and on the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale.” - Jenny & Francois
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!
