TRBLMKR 2021 Nestarec
SKU: 734 EAN: 8594186262007
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Milan Nestarec
Between Moravský Žižkov and Velké Bílovice in the Velké Pavlovice wine region lies the Nestarec winery, run by Milan, who represents the second generation continuing what his father started in 2001. He has been offering his wines since 2011. His wines are traditionally untraditional, uncategorized, and driven by terroir. He strongly emphasizes the fact that his wines are made completely without additives—simply "Wine from grapes and nothing more." [2]
The wines are unsulfured, unfined, and unfiltered. Therefore, a fine sediment is not a flaw but a natural characteristic. Most of his wines mature in acacia or oak barrels without any complex manipulation.
The vineyards consist of 70% red varieties (Zweigelt, Blaufränkisch/Frankovka, and Pinot Noir/Rulandské modré). The white varieties are represented by Pinot Gris (Rulandské šedé) and Neuburger (Neuburské).
The winemaker is a proud member of the Autentisté (Authenticists) association, adhering to the Autentisté Charter, which sets its own strict regulations for viticulture. However, his wines do not carry official organic certification.
His project "New Technologies for Milan Nestarec Winery" is co-financed by the European Union. The goal of the project is to invest in processing facilities to increase the added value of agricultural products.
Explore our selection and taste the unfiltered worldview of Milan Nestarec wines here!
Pairs well with: fatty meats, creamy sauces
What does Milan Nestarec himself say about wine?
Always be yourself, unless you can be a troublemaker. Then always be a troublemaker.
My embodiment in a bottle. It's probably not love at first sight, but when you sit down, it's a friendship for life, so after a while he even stops being an introvert and talks himself out of it. This wine has always been based on Neuburg - an old variety that is now on the decline because of its low yields and compact bunch that makes it prone to rot. But I like it for many reasons - it's best suited to our soil and develops beautiful tertiary aromatics from its initially neutral youth for those who can wait. Its semi-massive flesh makes it one of the tastiest varieties to just eat, but it's also a terrible squeezer. Which made Neuburg a popular sophomore variety back in the commies (piquette for you millennials, lol) - because there was always plenty of material left over from the hand press for a second pressing.
In '17 we picked it up (twice) with a side row of Riesling, which held the acid beautifully. So actually a fieldblend from Slovakia. Mostly fermented on the skins, then a little over two years in neutral barrels because wine takes time. Between you and me, I'm blown away by how much I'm enjoying the result.
