The juice ferments in 600-liter 5-year-old acacia barrels. Thirty percent of the skins are in contact with the juice for about 14 days. The wine spends 7 months under a... read more →
I find the wines from Moravia's Jaroslav Tesařík and his 1.5 hectares compelling and fresh. This is a field blend from a 30-year-old unpruned vineyard. This cloudy wine has two... read more →
Here is another gorgeous wine from Jaroslav Tesařík. For this one, grapes marinate on its skins for two weeks and then the wine matures in old oak barrels for eight... read more →
Another electric wine from Milan. Pressed directly, about 10% of the juice gets a few days of skin contact. The wine is raised in bigger old barrels from local oak... read more →
The winery consists of a trio, the Herzán siblings, Zuzana and Jakob, and Jakob’s co-winemaking girlfriend Sandra. They took over the Herzán estate in 2012 and work on 4.3 hectares of... read more →
This is Milan’s let’s eat and drink perennial blend and the 2019 version is a big hit. All the grapes are destemmed, co-fermented using carbonic maceration, and then aged in... read more →
The appellation is Velké Žernoseky. And if you are looking for a wine that provokes an emotional response, we got one here for you. The wine gets two days skin... read more →
When the Czechs get it together are they ever going to give nearby Austria a run for their vines. Some of them are so damn interesting and when I plunked... read more →
As Fifi would say, “That’s what we call the glou-glou effect.” Cherry-stained vin de soif with a touch of fruit. If you see the white by the name of Antika... read more →
The Czech Republic is on the rise and Osička seems to be one of those special kind of intuitive winemakers. He works on three hectares, doesn’t use any temperature control,... read more →