{"title":"REC | Red | Premium","description":null,"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":"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":"lunatique-2024","title":"LUNATIQUE 2024","description":"\u003cp\u003eDeep ruby with a violet edge, translucent and alive.\u003cbr\u003eFresh cherry, wild berries, orange peel, a whisper of smoke and white pepper.\u003cbr\u003eDelicate. Spiced. Hauntingly precise.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRed wine from Luxembourg's Moselle is an exception, not a rule. The region is white wine country — Elbling, Riesling, Rivaner. Reds are rare here even in good years. In 2024, Kaja Kohv made Lunatique from St. Laurent, Pinot Noir, and Pinot Gris grown on ancient gypsum soil — and called it what it is: lunar, unpredictable, made against the odds.\u003c\/p\u003e\u003cp\u003eSt. Laurent is one of central Europe's most elusive red varieties. A direct offspring of Pinot Noir, it nearly went extinct in Germany — plantings once fell to just 27 hectares. What makes it worth the trouble is its ability to unite the structure of the Rhône with the elegance of Burgundy, at alcohol levels that feel effortless. Here, at 10.2%, on cool-climate gypsum, it delivers exactly that.\u003c\/p\u003e\u003cp\u003eEvery parcel was harvested and macerated separately — 5 to 13 days depending on ripeness — to manage tannin with precision. Twelve months on the lees in old oak, unfiltered, almost no sulphur. We have 6 bottles. That's not a marketing line.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 20 to 30-year-old vines on gypsum soil. 5 to 13 days skin contact depending on parcel, spontaneous fermentation in old oak barrels, 12 months sur lie, unfiltered. Zero residual sugar. Total sulphites under 8 mg\/l.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750475178316,"sku":"SW-LU-RARE-LUNA-24","price":43.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5ec291ed-e1fd-449f-a32d-f0f4e4244e43.jpg?v=1783361360"},{"product_id":"pn-2022","title":"PN 2022","description":"\u003cp\u003e\u003cem\u003eLight ruby, translucent at the rim.\u003cbr\u003e\nRed cherry, wild strawberry, a floral lift.\u003cbr\u003e\nBright, juicy, gently structured.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003ePN is Richard Stávek's varietal Pinot Noir — a rarity in his range, which leans heavily on field blends and indigenous Czech-bred crosses. It comes from a single one-hectare plot on loess and clay with a south-west exposure, planted in 2005.\u003c\/p\u003e\n\n\u003cp\u003eGrapes are hand-harvested and fermented whole-bunch, semi-carbonically, for about ten days using only indigenous yeast — a method that favours brightness and light red fruit over heavy tannin. After pressing, the wine spends ten months ageing in 600-litre barrels with batonnage performed six times.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 100% Pinot Noir from a single organically farmed plot in Němčičky, planted 2005. Hand-harvested, whole-bunch, semi-carbonic fermentation (~10 days, indigenous yeast). Foot-stomped and pressed after fermentation. 10 months elevage in 600L barrels, batonnage x6. Unfined, unfiltered. A small amount of sulphites added before bottling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Charcuterie · Roast poultry · Mushroom dishes · Soft-rind cheese\u003c\/p\u003e\n","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":58362490814796,"sku":"SW-CZ-STAV-PN-22","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e7f98609-bb8a-4942-9acd-091461e4914f.png?v=1786618359"}],"url":"https:\/\/www.stranger.wine\/en-eu\/collections\/rec-red-premium.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}