Always be yourself, unless you can be a troublemaker. Then always be a troublemaker.
This is basically me, bottled. Not a love at first sight, but if you're on the same wave-length, you might become friends for life. Not a big talker, more of a thinker. But opens up and even cracks jokes when surrounded by like-minded people.
This wine is always based on Neuburger (Neuburské), the once-popular local variety that's IMHO perfectly adapted to our soil. During the communist era, it was a popular piquette ingredient (pejoratively called “seconds” in Czech), as its fleshy berries are difficult to press and hence are prone to leave a lot of raw material in the pomace for a second serve. Nowadays, the grape is sadly disappearing, mostly due to its lower yields and it being a compact grape, which makes it prone to rot. Flavour-wise, it's rather neutral, but give it a bit of time to rest in the bottle and the reward and tertiary aromatics are just mind-blowing. As I said, if you want an instant crowd-pleaser, you’ll have to look elsewhere; if you like wines that encourage some exploration and reflection, this is probably right up your alley.
The 2017 vintage was picked with a neighbouring row of Riesling (so you can officially call it a Slovenské field blend, heh) that brings an extra layer of acidity and energy. Mostly fermented on skins, blended from 2 consecutive picks. Aged for just over 2 years in big neutral barrels, because wine needs time.
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.
Files to download: