• Jaroslav Osička, Moravia, Czech Republic

    Jaroslav Osička Winery is a small 3-hectare family winery based in Velké Bílovice in Moravia. Jaroslav is a true maverick of natural winemaking in the country. His style of winemaking is unique and one of the only ones to be doing it with respect and a keen sense of understanding from wines of the Jura in France. Having said that, even though he is inspired by those flavours and characteristics of Jura wines, his wine are far from being “copy cat”, rather they have a deep sense of place and belonging of Moravia. 

     

    Legends are made of 

    Jaroslav had taught for 30 years at local wine college and has been an influential figure, sort of a godfather of the nascent natural/low-intervention wine movement in Moravia. He’s been tending to his 3ha of vineyards in an organic way since the beginning of 1980’s. Vines are worked manually and the yields are kept very low at 40hl/ha. Only biological sprays are used like baking powder and plant extracts (horsetail) and organic mineral fertilizer. The vineyards are fully planted with the natural herbaceous vegetation of the site (or seasonal plants), and only a small part of the vineyards is greened. Fermentation is spontaneous carried out by the yeast from the vineyards. 

     

    From vine to glass 

    Jaroslav Osička says that the aim at the winery is to bring a balance between man and nature. The quality of wine is not a result of following a template, but rather to understand the contents in the glass and how this would relate to creating an emotional experience and a wide variety of scents and flavours to stimulate the senses. He allows the wines to co-exist with oxygen in order to strengthen them in the long run. 

    Wild yeast from the vineyards do it’s magic, he believes that a winemaker is only a shepherd in guiding this process. The whites macerate in barrels with addition of unbroken whole berries, a technique that prevents the bitter compounds to bleed into wines and this may be such an important factor that keeps the freshness in his wines and always brings an uplifting note in them too. Elevage time ranges from 5 months to 2.5 years using oak or acacia barrels (225l, 480l, 1000l) without any addition of SO2 which is only, but not always, used at the bottling. Some younger wines are bottled about 6 months after harvest go through a coarse filter while the others are bottled without filtration, deliberately with its lees so as to add more texture and weight to the wines making them ideal accompaniments with food. 

     

     

    Vineyards:

     

    Přední hora

     

    Plots: Přední, Panský

    Size: 1 ha

    Soil: loess, dark soil, brown, sandy soil

    Orientation: South-west

    Gradient: 5-20%

     

    Altitude: 200 – 240 m n. m.

    Type of vine training: middle height

    Varieties: Müller Thurgau, Neuburger, Sauvignon Blanc, Ryzlink rýnský, Modrý Portugal, Zweigelt, Pinot Noir

     

    Zadni hora

     

    Plots: Zadni

    Size: 2 ha

    Soil: loess, dark soil, brown, sandy soil

    Orientation: south-west and east

    Gradient: 5-17%

    Altitude: 200 – 250 m n. m.

    Type of vine training: middle height

    Varieties: Chardonnay, Pinot Gris, Tramín červený

     

     

    Wines in the UK

     

    Whites/Skin Contact

    Tramin Cerveny 2016

    Pinot Gris 2015

    Chardonnay 2014

    Oranž 2016

     

    Reds

    Modry Portugal 2017

     

    For prices, please get in touch with us on at sales@basketpresswines.com