Driving through the South East of Czech Republic, also known as Moravia, you can see vineyards stretching far across the land. For a first time visiter this is a sight to behold, as not many of us do realise that winemaking culture is deeply rooted in this country. Traditionally, beer has always been the beverage associated with Czech, however, this is fast changing and wine is becoming quite a hot topic too.
Moravia accounts for 95% of the wine production in the country, with land under vine cultivation in the Northwest of Czech making up the rest. Until recently, a lot of this wine has been drunk locally but with more connections to the EU, the UK and far reaching to the US and Japan, producers have a chance to show their wines on these markets.
Our wines are unparalleled in quality and utmost care is taken by small, artisanal winegrowers. Most of these growers work with their own fruit, hand harvest, ensure top standards of cleanliness in vineyards and wineries to eliminate any use of preservatives or chemicals to give pure expressions of the grape and true essence of their region.
Vinegrowing has been a long time tradition here, with ancient Romans bringing grapes in the 4th Century. Also the role played by King Charles IV, by brining in Pinot Noir, Chardonnay and some Rhine varieties definitely cemented these grapes in the history of the region and as we see now in the present. Many vineyards were also planted by Cistercian monks going back to the 12 Century.
Whites have always played a pivotal role, accounting for a majority of the production. In addition to some of the varieties mentioned above, Riesling, Grüner Veltliner, Welschriesling have also been at home here for many years. The whites are layered, textured and have the ability to retain that amazing freshness characteristic of the region. On the other hand, reds grapes grown are Pinot Noir, an elegant, nuanced and most priced grape in the world, Frankovka (Blaufrankisch), Svatovavrinecke (St Laurent) Cabernet Moravia and Modry Portugal (Blauer Portugueiser). These aren’t hot or jammy, but light, complex and hold superb ageing potential, making them very approachable throughout the year with changing seasons.
Like many regions that tread this path of finding their place on the wine map, Czech has created for itself a cult following in the underground wine scene. Sommeliers and top restaurants including many Michelin starred sites are finding space for these wines on their lists and giving them the true recognition long overdue for the region and its winemakers.
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