NESTAREC

Milan Nestarec is barely into adulthood, yet is making some of the most captivating wines in eastern Europe. He is a second-generation winemaker and a proud member of the Autentisté group, a collective of Czech winemakers dedicated to holistic farming and producing wines with minimal additives. Milan studied under Aleš Kristančič of Movia where he learned the art of skin fermented white wines.

His vineyards are located in Moravský Žižkov and Velké Bílovice, 15km north of the Austrian border in the Czech Republic. 8ha are farmed organically and herbicides are avoided entirely. Vine density is roughly 5000/ha. There are a dozen or so varieties planted here which gives them plenty of room to experiment and come up with new cuvées.

2016 FORKS & KNIVES (WHITE)

Young-vine Müler Thurgau is destemmed and crushed into a 2000L stainless steel tank. The juice ferments in just over a week and then is left to its own devices for ten months – no batonnage, sulphur, etc. The wine is then racked and bottled without fining, nor filtration.

(335 Cases Produced) 787171

2016 FORKS & KNIVES (RED)

Young-vine pinot is destemmed into a 2500L stainless steel tank. It ferments with the skins for three days, and then is pressed off. It finishes fermentation in stainless steel and is then racked into tank and old 225L barrels. After a thirteen-month élevage, the wine is bottled with no fining, filtration, or sulphur. 

(500 Cases Produced) 787170

2016 DANGER 380 VOLTS

This wine is made from Muller-Thurgau (70%), Neuburger (20%), and Muscat (10%) grown on wind-blown loess soils. The grapes are destemmed and pressed into an old 600L barrel. After two months of slow fermentation, the wine is bottled. It finishes alcoholic fermentation in bottle under crown-cap over the following several months making it a Petillant-Naturel.  It is unfined, unfiltered, and receives no SO2. Expect some sediment.

(250 Cases Produced) 803857

2016 MUZIKA BEL

Grüner Veltliner (33%), Muller-Thurgau (33%), and Welschriesling (33%), from young vines planted in sandy loess are used for this cuvée. The grapes are destemmed and co-fermented in stainless steel without temperature control. It takes about six months to finish; it is then racked into stainless steel tank for an additional six months on fine lees where it received occasional batonnage. The finished wine is lightly filtered and gets 30ppm of sulphur.

(420 Cases Produced) 788035

2016 MUZIKA NACH

This wine is made from equal parts Pinot Noir and Zweigelt from the Slovenska Vineyard in Moravský Žižkov. This particular site features young vines, loess, and drying winds from the east. The grapes are destemmed and co-fermented in large open-top oak fermenters. After twenty days on skins the wine is pressed off into 1000L barrels where it rests for eighteen months. The wine is unfined and unfiltered but does receive a small amount of SO2 at bottling.

(500 Cases Produced) 787166

2015 PODFUCK

Pinot Gris grapes are destemmed into 600L barrels. Fermentation takes place in contact with the skins for several weeks before the wine is pressed off. After a quick racking, the wine is put back into the same barrels for an additional sixteen months. The wine is bottled unfined, unfiltered, and without any additional sulphur. When Milan’s friend first saw the deep copper-ruby color of this wine, he asked if it was a con (podfuk in the local language).

(100 Cases Produced) 803864

2015 WHAT THE FLOR

This wine is made from a low yielding plot of Grüner Veltliner. The grapes are destemmed and crushed into 600L acacia barrels. 30% of the skins are retained and left in contact with the fermenting wine for two weeks. A veil of flor spontaneously formed over the wine and remained for seven months before the wine was racked and bottled.

(220 Cases Produced) 787168

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2015 GIN TONIC

33-year-old Sauvignon Blanc vines, planted on a combination of loess and limestone, are the inspiration for this cuvée. The grapes are destemmed and fermented into 600L old oak. 30% of the skins are retained and left in contact with the juice for several weeks. After a three-month fermentation the wine is racked back into the same barrels for an additional eighteen months. 

(125 Cases Produced) 803861