NESTAREC

PAST WINES

2019 FORKS & KNIVES WHITE

This rendition of Milan’s gastronomic white cuvée features Gruner Veltliner, Neuburger, Sauvignon, Pálava and Riesling. Many of the grapes were historically used in two of his top bottlings: WTF and TRBLMKR. Some of the grapes were fermented on skins briefly before being pressed off into tank for élevage. The wine is bottled unfined, unfiltered, and without SO2.

2019 FORKS & KNIVES RED

This release is a blend of Pinot Noir, Blaufrankisch, Cabernet Sauvignon, and Cabernet Franc. Milan opted for carbonic maceration to retain as much fruit as possible, emulating the 2018 vintage he absolutely adored. After a modest élevage the wine is bottled unfined, unfiltered, and without SO2. 10% ABV

2020 bel

This wine has always been Milan’s most crushable cuvée, bottled in a 1L bottle as an ode to his regions history. Made from a blend of old-vine Muller Thurgau, Grüner Veltliner, and Welschriesling, the grapes are direct pressed into stainless steel and neutral barrel for fermentation and élevage. He bottles this cuvée with 30ppm of SO2 to ensure stability and maximally approachable style. The new packaging features a linocut made by his wife Mirka and crown caps for extra protection and accessibility.

2020 OKR

This wine is named after Ochre, an orange pigment made from earth - a perfect personification of what’s in the bottle. Although Milan has moved away from skin contact for the bulk of his portfolio, he wanted to remain true to his roots with this new orange wine. It is made from Chardonnay, Gruner Veltliner, Sauvignon Blanc, and Gewurztraminer. The fruit was fermented as whole berries in tank with minimal cap management for about a week before being pressed off into stainless steel and large neutral barrel for élevage. The wine is bottled unfined, unfiltered, and without SO2.

2019 FORKS & KNIVES ROSÉ

Milan has always wanted to make a rosé but coming up with the perfect blend was harder than he expected. In 2018 he was able to get his hands on a small plot (Sahary Vineyard) of Cabernet Franc which became the ideal base for this new cuvée. Zweigelt makes up the remainder. Some of the grapes undergo carbonic maceration before being pressed off into tank to finish fermentation. The wine is bottled unfined, unfiltered, and without SO2.

2020 DANGER 380 VOLTS

After a failed attempt, Milan didn’t try making sparkling wine again until 2017. Since then, his bubbles have become some of the most sought-after cuvées in his line-up. Made from a field blend in the Sahary Vineyard, it features Neubuger, Muller-Thurgau, and Muscat. When the wine is nearly done fermenting, Milan bottles it to achieve an undisgorged, low pressure petillant naturel.

2018 PODFUCK

This wine has completely flipped from what it once was; instead of a saturated orange wine made from Pinot Gris, it’s now a proper regal red blend. The new blend is Pinot Noir (60%), Blaufrankisch (20%), and Pinot Gris (20%) from Zadní and Otáhal, two adjacent plots planted on loess. The grapes are co- fermented before being pressed off for an extended élevage. The wine is bottled unfined, unfiltered, and without SO2.

2017 FORKS & KNIVES (WHITE)

Neuburger is destemmed and crushed into a 2000L stainless steel tank for a short period of skin maceration. The juice then 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. 11.5% ABV

2017 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. 12% ABV

2017 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. 12% ABV

2015-16 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)

2015-16 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)

2017 PINK GUMMY BEAR (ZWEIGELT)

This wine is made exclusively from Zweigelt. Located mid-slope, Milan believes this plot has the vineyards highest potential. The three-decade old vines are planted in a combination of loam and clay. The grapes are destemmed where they ferment on skins in stainless steel for two weeks with occasional pigeage. The wine is then pressed off into old 225L barrels for a two-year élevage. It is bottled without fining, filtration, nor SO2. 210 cases produced. 13.5% ABV

2017 3RD SEX (GEWURZTRAMINER)

This wine is made from Gewurztraminer grown on loess and richer black soils. The grapes are destemmed into 600L barrel where it spends four days on skins. The juice is the pressed off and ferments in the same barrel for 45 days before racking. After racking it is aged in the same barrel for 14 months. It is bottled without fining, filtration, nor SO2. 275 cases produced. 13% ABV

2017 HAKUNA MATATA (PINOT GRIS)

This wine is made from Pinot Gris. The grapes are destemmed and pressed into 600L neutral barrels. The goal is to retain freshness. After a 20-day fermentation the wine is racked and spends and additional 15 months in barrel. It is bottled without fining, filtration, nor SO2. 260 cases produced. 13% ABV

2017 1.21 GIGAWATTS (GRUNER VELTLINER)

This wine is made from Grüner Veltliner grown on wind-blown loess. The vines are now thirty years old and producing high quality fruit. The grapes are destemmed and left on skin for two days. The juice is then pressed off into old barrel for 15 months of fermentation and élevage. 250 cases produced. 13% ABV

2017 IF GOD EXISTS I HOPE HE HAS A GOOD EXCUSE (RIESLING)

This Riesling is planted on a combination of loess and sand. The vines are still young at 19 years old. The grapes are destemmed, crushed, and left on skins for four days before being pressed off. Fermentation takes about two months in 600L barrel. The wine is then racked and goes back into barrel for an additional 16 months. It is bottled without fining, filtration, nor SO2. 210 cases produced. 13% ABV

2015-16 PODFUCK (PINOT GRIS)

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).

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)

2015-16 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.

2014-16 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.

2015-16 GIN TONIC (SAUVIGNON BLANC)

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 acacia. 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. It is bottled without fining, filtration, nor SO2.

2015-16 WHAT THE FLOR (GRUNER VELTLINER)

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. 13% ABV

2013 KLASIKA DORNFELDER

These 17 year old Dornfelder vines are planted on black earth and loess. This grape variety develops intense colour but not much tannin even at full maturity. The juice was fermented with the skins for a full 28 days before being pressed off into old 225l oak barrels. It was bottled unfined and unfiltered with no added sulphur. 13% ABV

2014 ANTIKA MIKY MAUZ

This wine is a blend of Chardonnay, Pinot Gris, Grüner Veltliner and Gewürztraminer. The 0.6ha section of vineyard is planted on clay. The vines range from 15 to 46 years old, which represent some of the oldest in the Czech Republic. The grapes were fermented on the skins for 14 days before being pressed off into older oak barrels. This wine is bottled unfined and unfiltered with no added sulphur. 12% ABV

2012 KLASIKA ZWEIGELT

The Zweigelt vines are 13 years old and are planted on clay and black earth. The wine is fermented in large open top fermenters and then aged for 20 months in neutral 225l French oak barrels. This wine is bottled unfined and unfiltered with no added sulphur. 12.5% ABV (220 Cases Produced)