Milan Nestarec Forks & Knives Rosé
Regular price $28.00
Winemaker: Milan Nestarec
Appellation: Moravia, Czech Republic
Grape Varieties: Cabernet Franc, Regent, Zweigelt
I’ve been wanting to make rosé for ages and have experimented a lot, but it was never good enough to share with the world. Until NOW. I bought one of the rare plots of Cab Franc in the country (the Sahary vineyard, to be precise) and had some carbonic fun with it. The wine initially gave me a headache with its super slow fermentation, but the ugly duckling turned out to be a beautiful swan. Some Zweigelt and Regent in there too. As you can probably tell from the colour, it lives somewhere around that sweet spot where soulful rosé becomes light red - courtesy of the Regent grape, our heritage from the times when my father used to work in a German wine nursery and these grapes were trendy. But who cares about the category when all you can think of is “fuckyeah! is there more? is there enough??
Milan Nestarec has quickly become the star winemaker of the Czech republic during the time we’ve been working with him. His wines display so much life, vitality, and originality, that they have become very sought after all over the world in a very short time. We are honored to have been working with his wines since 2014. The wines we are selling now represent the full evolution of his original vision: a full range of wines, from quaffable yet energetic and inexpensive wines like the forks and knives and liter bottlings of Nach and Bel, to the amazingly expressive skin fermented wines, made entirely without additions of sulfur.
Milan’s father planted 8 hectares of vines in 2001 across two wine growing municipalities: Moravský Žižkov and Velké Bílovice. Milan studied winemaking with Aleš Kristančič of Movia, where he learned a great deal about the delicate art of making skin fermented white wines. No herbicides are used and the vines are worked organically. He believes that gentle methods of growing grapevines and grape processing gives the best result. All wines in the cellar are fermented spontaneously and they are usually vinified in oak and acacia barrels.
- Jenny & François