Serving some bright acid Moravian red realness
I'm super fond of red wines from the Jura - they’re sort of the underdogs when compared to the famous whites from the same region. Moravia is a similar story, although it’s maybe more due to a lack of confidence - I bet you’ve also heard that phrase “we can't make a decent red in Moravia, there's just not enough sun” many times before. Which always makes my blood boil, because we actually do have a gem on our hands here: light-bodied, fun reds with good acidity. Just stop longing for those flashy fleshy Chilean / Southern reds and be happy with what's available at your doorstep... I'm biased, obviously, since I’ve been drinking the typical rural Moravian red since I was a kid - before the dawn of new oak barrels, de-acidifiers, tannins and all the other BS covering the sense of place in our wines. But I wanted to put the normal, juicy Moravian red back in the spotlight. So voila - Nach, named after its colour (= purple in Czech). It’s a blend of my fav Blaufrankisch, with some Zweigelt and Pinot Noir, all coming from our Slovenské vineyard. Aged in big (3000l) neutral oak barrels, bottled in a healthy measure of one liter under a screw-cap.
The story behind the White Label I'm 200% positive that the most important thing is the person who makes the wine. It’s not about a varietal, or a famous village in a famous region - because even those wines can get the bad karma of being massacred in the cellar. It's all about the name on the bottle. A name you can trust, because you know how the winemaker works and that it's a style you enjoy. Hence the Nestarec white label, with my signature on it. (A tad prettier than IRL because my usual scribble is unreadable.) Together with Tereza, my graphic designer, we started taking out elements that weren’t essential - until only “Nestarec” and the name of the wine remained. A purist approach to both what's in the bottle and on it. Because, as they say, perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.
I don't wanna look like a natural born sage - it took me some time to get there. My journey, like many others, has been paved with gold engravings and curlicues, like on a fancy tombstone. “Nestarec, a wine for funerals”, as a friend of mine dubbed it back then. Oops. But I remember that period fondly - it's a part of my evolution. No regrets, like in that famous Edith Piaf song.
All the wines are made without any added sulfur (with the exception of Běl). Spontaneous fermentation with indigenous yeast, mostly a year or two in bigger old barrels from local oak or acacia wood. No fining or filtration. The normal way, simply put.
Wanna drink this? These are the guys to ask where to get my wine in your country.
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