Welcome to the September 6 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
- Tempranillo - Hand Work
- Barsotti - Donkey and Goat
- Big Nature - Schmelzer`s Weingut
- Adele - Distillerie Cazottes
- Silvaner -Andi Weigand
- Touch - Koppitsch
- Wine Evaluation Sheet
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: Gambas al Ajillo, Pork Satay, 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.
Barsotti - Donkey and Goat
El Dorado - USA
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, Mushroom 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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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
Adele - Distillerie Cazottes
Gaillac - France
A full-bodied French white with savory stone fruit flavors, white floral aroma, notes of herbs and minerality!
Pairings: Macadamia-Crusted Sea Bass with Mango Cream Sauce, Shrimp Fried Rice
Serving Instructions: 38°- 45°F
About Distillerie Cazottes
“A true adventurer of natural taste, Laurent Cazottes expresses the quintessence of the fruits and flowers he picks in a land cultivated in organic farming, and with biodynamic practices. From a titanic work entirely done by hand, the specialties from the Domaine CAZOTTES have caught the attention of the greatest chefs, for their aroma and their authentically pure taste.” — distillerie-cazottes.com
Silvaner -Andi Weigand
Franken - Germany
A very refreshing German Silvaner with stone fruit flavors, light citrus notes, smooth acidity and racy minerality!
Pairings: Döner Kebab, Grilled Fish Steaks, Chips
Serving Instructions: 40°- 45°F
About Andi Weigand
“Andi Weigand was introduced to us by way of our amazing Franken natural winemakers, 2Naturkinder. Andi’s father was the first to make wine in his family. Andi took over the winemaking duties from his dad in 2015, and in 2018 decided to make the conversion to organics and natural winemaking. He says his father, unusually for the area and his generation, was very supportive of his desire to go in this direction. He now works as a team with his father, directing all the winemaking decisions. His vineyards are located on the Iphöfer Kronsberg, a slope that features Keuper soil. He uses an 80 year old basket press and very large wooden barrels. He makes all his wines without the use of fining or filtration, and never adds any sulfur.” - Jenny & Francois
Touch - Koppitsch
Weinland - Austria
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: Spicy Salmon Bowl, White Meat, Tapas
Serving Instructions: 40°- 45°F
“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