{"title":"Country Czech Republic","description":"","products":[{"product_id":"kocarik-pinot-noir-novosady-2024","title":"PINOT NOIR NOVOSADY 2024","description":"\u003cp\u003eNovosady is the vineyard Petr Kočařík considers the best parcel in Čejkovice. He's not modest about it. Selected French Pinot Noir clones planted on younger vines, calcareous clay subsoil, south-facing slope — the conditions that make Burgundy devotees take notice when they taste wines from this corner of Southern Moravia.\u003c\/p\u003e\n\u003cp\u003ePetr's family winery was among the first seven signatories of the Authentists Charter — a group of Moravian winemakers committed to working without additives or manipulations. He's been at it since 1997, when a wedding gift vineyard became a vocation. Novosady is where that vocation reaches its peak: twelve months on the lees in French oak, no fining, no filtration, minimal sulphur. The wine is bottled by gravity.\u003c\/p\u003e\n\u003cp\u003eThe result earns its reputation. Full, mineral, with the kind of structure that makes it equally good now and significantly better in three to five years. The flagship. Drink it or keep it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eThe Novosady vineyard sits on sand-loam soils with calcareous clay subsoil, south-facing, at around 230–255 metres above sea level. Petr plants selected French Pinot Noir clones here — a combination chosen specifically for the site. Vines are farmed organically, with no herbicides or non-organic treatments since 2010. Hand-harvested. Spontaneous fermentation with skin maceration. The wine then ages on fine lees in French oak barriques — up to fifteen percent new — for twelve months, with periodic stirring. Total sulphur kept to a minimum. Bottled without fining or filtration, by gravity.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394593169740,"sku":"SW-KOCARIK-PINOT-NOIR-NOVOSADY-2024","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6a41af97-ce64-44f7-9dd2-718bd5b24efc.jpg?v=1783336218"},{"product_id":"kocarik-pinot-noir-2024","title":"PINOT NOIR 2024","description":"\u003cp\u003ePetr Kočařík will tell you Pinot Noir is the whole point. He started with a single vineyard gifted to him at his wedding — a thousand square metres in Čejkovice, Southern Moravia — and for nearly three decades has been building one of the region's most quietly respected natural wineries around this single, difficult grape.\u003c\/p\u003e\n\u003cp\u003eThe Niva Hrbatá vineyard sits on calcareous loess with sand-loam topsoil. The combination gives his base Pinot Noir a minerality that punches above its classification. It's a regional wine — \u003cem\u003ezemské\u003c\/em\u003e — not an appellation, but don't let that mislead you. Petr ferments spontaneously, ages on the lees in French oak for twelve months, and bottles without fining or filtering. What ends up in the glass is transparent, lively, and precise. The kind of Pinot that reminds you why the grape became an obsession for so many winemakers in the first place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eGrapes come from the Niva Hrbatá vineyard track in Čejkovice — sand-loam soils over calcareous loess, south-west to south-east facing. Vines are farmed using only inputs permitted under organic agriculture, with no herbicides. Hand-harvested at optimal ripeness. Spontaneous fermentation with maceration of grape skins. The wine then ages on fine lees in French oak barrels for twelve months. Petr tops up the barrels regularly to prevent oxidative character. Bottled without fining or filtration, with minimal sulphur added.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394593628492,"sku":"SW-KOCARIK-PINOT-NOIR-2024","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6c040c70-b1ba-4e10-a91b-49e5597e63ed.jpg?v=1783336436"},{"product_id":"kocarik-hibernal-2023","title":"HIBERNAL 2023","description":"\u003cp\u003eHibernal started as a vine breeder's answer to Moravian winters — frost-resistant, late-ripening, quietly tenacious. Petr Kočařík has been farming this plot in Čejkovice since the late nineties, when his parents gave him a small vineyard as a wedding gift. That thousand square metres has grown into two hectares of meticulous hand-tended vines, worked without herbicides and treated only with what organic farming allows.\u003c\/p\u003e\n\u003cp\u003eHibernal grows in the frost valleys across all of Petr's vineyards — the spots other grapes avoid. He ages it in mostly new French oak barrels on the lees for over a year, without fining or filtration. The result is a white wine with the structure and patience of a red. Opulent but not heavy. Aromatic without being obvious. The kind of wine that makes you put the glass down, think for a second, and pick it back up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eHibernal is an interspecific crossing selected for its resistance to frost and disease, making it well suited to organic viticulture. Petr grows it in the frost-prone lower sections of his vineyards on sand-loam soils over calcareous loess. Grapes are hand-harvested and fermented spontaneously with skin contact. The wine then ages on the lees for over twelve months in mostly new French oak barriques, occasionally stirred. No fining. No filtration. Minimal sulphur added at bottling. Bottled by gravity.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394594087244,"sku":"SW-KOCARIK-HIBERNAL-2023","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_27db81ee-156e-4a95-aff8-61a544818fc5.jpg?v=1783336313"},{"product_id":"vesely-batch-no-7b-2019","title":"VESELÝ BATCH NO. 7B 2019","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDeep ruby with a brick edge — this wine has been working on itself for two years. Dried cherry, plum jam, blackcurrant, a trace of forest floor. Rounded. Earthy. Built to last.\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVeselý is a place, not just a name — a south-facing hillside in Moravia that Richard Stávek has been farming since the mid-1990s, when almost nobody in the Czech Republic was thinking about natural wine. The vines here are 50 to 55 years old, planted in sandy, limestone-rich soil in a mix that was never rationalised into a single variety — Blaufrankisch, St. Laurent, Blauer Portugieser, André, Zweigelt, all growing together the way old Moravian vineyards always did.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBatch 7B is the one that waited. After 14 days of whole-cluster fermentation in open larch barrels — grapes stamped by foot, cap pushed down by hand — the wine spent 22 months in old oak before bottling. No fining, no filtration, just time. The result is something that's already good but has 2024–2030 written on it. This is patience in a bottle.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrapes hand-harvested from 0.6 ha of organically farmed, southwest-facing vines at the Veselý site. Average vine age 50–55 years, grown on sandy, high-limestone soils. All varieties co-fermented as a field blend in open 600-litre larch barrels with whole clusters; cap submerged by manual punch-down. Spontaneous fermentation with indigenous yeast. Maceration approximately 14 days. After pressing, lightly settled by gravity and transferred to two 600-litre, 7- and 8-year-old oak barrels (not barrique) for 22 months of élevage with occasional bâtonnage. Blended into one vessel, rested one further month, then bottled unfined and unfiltered under natural cork.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608011710796,"sku":"CZ-STAVEK-VESELY-7B19","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_d9e580e2-a42a-41b3-9bb1-f0a10dc829f0.jpg?v=1783340132"},{"product_id":"medovy-muskatek","title":"MEDOVÝ MUŠKÁTEK","description":"\u003cp\u003e\u003cem\u003eAmber-gold, thick as a jar of linden honey held to the light.\u003cbr\u003e\nDried apricot, orange blossom, wild herbs, a thread of beeswax.\u003cbr\u003e\nAromatic. Textured. Genuinely unlike anything else.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eMedový means honeyed. It is also, in this case, literally true.\u003c\/p\u003e\n\n\u003cp\u003eRichard Stávek keeps bees on his land in South Moravia — the same bees that pollinate the flowers growing between his vines. When he found that his Muscat grapes needed a push to finish fermentation, he added 50 grams of his own honey per litre to the tank. The result is not a sweet wine. It is a dry one, but with a flavour dimension that no amount of winemaking technique could replicate.\u003c\/p\u003e\n\n\u003cp\u003eThe grapes — a blend of Moravian Muscat, Muscat Ottonel, yellow Muscat, and several hybrid varieties — come from 0.3 ha of young, organically farmed vines on sandy, south-facing soils at the Veselý and Novosády sites. Whole-cluster fermentation in open wooden tanks. Foot-stomped. Ten months in old acacia barrels, stirred regularly. No sulphites, no fining, no filtration. What you get is Richard's backyard in a bottle — floral, wild, and very dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 0.3 ha · organically certified · sandy clay soils · 220–250m · south-east\/south exposure. Vine age ~6 years · hand harvested · whole bunches · open 600L wooden tank. Semi-carbonic maceration · 7–8 days · 20–30°C · indigenous yeast · 50g\/L local honey. Foot-stomped · 10 months in old acacia barrels (100, 200, 600L) · bâtonnage 9–10×. No fining · no filtration · no sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged goat cheese · Roast chicken with herbs · Charcuterie · Spiced lentil dishes\u003c\/p\u003e\n\n\u003cp\u003e\u003csmall\u003ePer 100ml: Energy ~385 kJ \/ 92 kcal · Carbohydrates ~0.1g, of which sugars ~0.1g · Contains small amounts of fat, saturated fat, protein and salt · No added sulphites.\u003c\/small\u003e\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608044937548,"sku":"SW-CZ-STAV-MEMU-22","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_94f2231a-aa49-424e-8151-1c55c2bfdb08.jpg?v=1783340057"},{"product_id":"spigle-bocky","title":"ŠPIGLE-BOČKY 2022","description":"\u003cp\u003e\u003cem\u003eDeep amber-orange, light despite its colour.\u003cbr\u003e\nDried citrus, sweet spice, black tea, a grip of tannin.\u003cbr\u003e\nConcentrated. Herbal. Precise.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eŠpigle and Bočky are two plots that have been farmed together for over half a century. The vines are more than 50 years old, planted in the sandy soils of Němčičky, and the grapes have never been sorted by variety — Riesling, Veltliner, Večerka, Sylván, Milerka, Neuburské, Muscat all grow side by side and are harvested together in a single pass.\u003c\/p\u003e\n\n\u003cp\u003eRichard ferments the whole bunches semi-carbonically, then ages the wine for a full year in old barrels. The result is something that takes orange wine seriously — not as an experiment, but as a statement. Concentrated and spicy, with herbal tones and a fresh citrus thread running through it. There is tannin here, soft but present, a reminder of long skin contact. A wine with depth that you do not expect from the first sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Hand-harvested whole bunches from 50+ year-old organically certified vines on sandy soils in Němčičky. Field blend of Riesling, Grüner Veltliner, Večerka, Sylván, Milerka, Neuburské and Muscat. Semi-carbonic maceration on whole grapes. One year in old oak barrels. Unfiltered, unfined, no sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged hard cheese · Roast pork · Charcuterie · Spiced vegetable dishes\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220213580,"sku":"SW-CZ-STAV-SPBO-22","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6f786ca5-0006-49d3-94aa-34017812ff6a.jpg?v=1783339953"},{"product_id":"rr-2022","title":"RR 2022","description":"\u003cp\u003e\u003cem\u003eGolden and luminous, with a warm amber edge.\u003cbr\u003e\nWhite peach, lemon curd, dried herbs, a firm tannic backbone.\u003cbr\u003e\nTextured. Saline. Long.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eRR stands for Ryzlink Rýnský — Rhenish Riesling in Czech. It is one grape, one plot, one idea: take Riesling from Němčičky, macerate it on the skins for two weeks, then let it rest in old acacia and oak barrels. No shortcuts, no additions.\u003c\/p\u003e\n\n\u003cp\u003eThe result is Riesling like you probably have not tasted it before. The aromatic intensity is still there — white peach, lemon, a mineral thread — but the skin contact adds weight and a gentle saline grip that makes each sip pull you back for the next. It is the most approachable wine in Richard's range at this price point, and one of the best arguments for what Moravia can do with a grape most people associate with Germany.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 100% Riesling (Ryzlink Rýnský) from organically certified vines in Němčičky. Destemmed grapes macerated on skins for approximately two weeks with indigenous yeast. Aged in old acacia and oak barrels. Unfiltered, unfined. Contains sulphites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Grilled fish · Soft cheese · Asian cuisine · Roast chicken\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220475724,"sku":"SW-CZ-STAV-RR-22","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_a7be0aae-37b8-479f-896c-a7b57ba7fba0.jpg?v=1783339867"},{"product_id":"vesely-orange-2021","title":"VESELÝ ORANGE 2021","description":"\u003cp\u003e\u003cem\u003eRich amber with a copper sheen.\u003cbr\u003e\nQuince, dried apricot, walnut skin, a mineral thread.\u003cbr\u003e\nRich. Complex. Built for time.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe orange Veselý is the white counterpart to the red — same vineyard, same philosophy, completely different world. The plot called Veselý (\"merry\" in Czech) has been farmed by Richard since the 1980s. The white varieties here — Grüner Veltliner, Malvasia, Müller-Thurgau, Neuburger, Pinot Blanc, Traminer, Welschriesling — grow together in the old co-planted way, harvested in a single pass and fermented as one.\u003c\/p\u003e\n\n\u003cp\u003eThe 2021 is a skin-contact wine aged in old oak, earthy and textural, with the kind of savouriness that only old vines on sandy Moravian soil can produce. It is not a simple wine. It opens slowly, rewards patience, and changes significantly in the glass over an evening. Decant it, give it time, and it will keep surprising you.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Field blend of white varieties from 50-year-old organically certified vines on the Veselý plot, Němčičky. Grüner Veltliner, Malvasia, Müller-Thurgau, Neuburger, Pinot Blanc, Traminer, Welschriesling. Whole-bunch skin-contact fermentation with indigenous yeast. Aged in old oak. Unfiltered, unfined. Zero sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged sheep's cheese · Roast pork · Mushroom dishes · Charcuterie\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220705100,"sku":"SW-CZ-STAV-VEOR-21","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2db455d9-a55c-4c1e-8819-d7cfca9a9281.jpg?v=1783339758"},{"product_id":"raw-fine-apple-vinegar","title":"RAW FINE APPLE VINEGAR","description":"\u003cp\u003eThis is where UTOPIA vinegar starts — no fruit, no maceration, nothing added. Just cider, aged a second life in oak. Made the original Orleans way: apples ferment into cider for 12 months in neutral oak, then move to dedicated vinegar barrels for another 8+ months of slow, spontaneous fermentation. Industrial vinegar takes days. This takes almost two years.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered — the veil you may see forming is living vinegar mother, not a flaw. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it anywhere you'd reach for a good vinegar: cocktails, shrubs, switchels, dressings, marinades, even hot drinks.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714403660,"sku":"SW-CZ-UTOP-RAWA-NV","price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_78094bd7-fd4f-4fbc-88ac-104fb772d480.jpg?v=1783362140"},{"product_id":"apple-raspberry-vinegar","title":"APPLE, RASPBERRY VINEGAR","description":"\u003cp\u003eThe base is the same slow, two-step ferment as every UTOPIA vinegar — 12 months as cider in neutral oak, then another year turning to vinegar the original Orleans way. What's different here is what happens after: a maceration of fresh raspberries, folded into the finished vinegar in a small, limited batch, adding a bright, jammy top note over the base's natural depth.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, or fresh juices.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714436428,"sku":"SW-CZ-UTOP-RASP-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_bbd29516-b4ab-4799-bb8e-f936dc2558b3.jpg?v=1783362287"},{"product_id":"apple-sour-cherry-elderflower-vinegar","title":"APPLE, SOUR CHERRY, ELDERFLOWER VINEGAR","description":"\u003cp\u003eUTOPIA's base vinegar — 12 months as cider, another year turning slowly to vinegar the original Orleans way — macerated here with sour cherries and elderflower for a floral, tart, faintly summery batch. A touch of organic sugar rounds the edges without dulling the acidity.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, or fresh juices.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714469196,"sku":"SW-CZ-UTOP-CHEL-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_8725a368-527b-4d7d-82ed-b12ef1d237d9.jpg?v=1783362359"},{"product_id":"apple-smoked-plum-honey-vinegar","title":"APPLE, SMOKED PLUM, HONEY VINEGAR","description":"\u003cp\u003eUTOPIA's base vinegar, macerated with dried plums smoked over plum wood and a touch of honey — the deepest, most autumnal bottle in the range. Same slow foundation as the rest: 12 months as cider, then another year turning to vinegar the original Orleans way.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, marinades, or hot drinks.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714698572,"sku":"SW-CZ-UTOP-PLUM-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f148fa59-9a30-491c-9546-43bb0d6d7246.jpg?v=1783362425"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/czech-republic.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}