GRAPES: 60 % PÁLAVA, 40% TRAMINER
SKIN CONTACT: 9 MONTHS
REGION: MORAVIA, CZECH REPUBLIC
Vinification method: Jakub Herzán, his girlfriend, Sandra, and his sister, Zuzana, are the trio behind this amazing winery. Jakub jokes that “locals think we’re the weird ones” because they’re the only natural winemaker in Kobylí. The grapes in this wine are hand-harvested, destemmed, put into qvevri (clay amphora), and “buried” in the garden outside to let the wine experience natural temperatures. The alcohol ferments before winter and malolactic fermentation takes place in the spring once the weather warms. The wine is fermented for 9 months on the skins and then ladled by hand into the press, gently pressed, and bottled without fining, filtration, or the addition of sulfur.
Tasting notes: full bodied, aromatic, dried apricots, orange peel, smoke, chai spices, mushroom, textured tannins
Pairing: aged gruyère
