Richard Stávek

 

Richard Stávek is one of the pioneers of natural wine in Moravia, starting to produce in the mid 1990’s. Richard is a constant tinkerer and farmer of all sorts. He has begun drying wood staves that were used to make barrels for the world-renowned Austrian barrel-maker, Stockinger. He also makes honey and goat cheese, and farms all sorts of crops, not just grapes. He farms 15-hectares of land, with 4.5-hectares of grape vines featuring some little known indigenous grape varieties, where most of his wines are field blended.

Richard works with many grape varieties we are not familiar with. Here is a list of those grape varieties and their backgrounds (courtesy of the Jancis Robinson Wine Grapes Book):

Rubinet and Sevar: Very recent crosses produced for use in the Czech republic

Veltlinske Zelene: Gruner Veltliner

Veltlinske cervene rane: Veltliner (not the same as Gruner Veltliner, this is a cross between Roter Veltliner and Silvaner.)

Ryzlink Vlassky: Grasevina (aka Welchriesling) aka Riesling Italico

Ryzlink rýnský: Riesling

Neuburské: Neuberger

Muškát moravský: A variety of Muscat bread for use in the Czech republic

Rulandské bílé: Pinot Blanc

Frankovka: Blaufrankisch

Svatovavřinecké: Sankt Laurent

Modrý Portugal: Blauer Portugieser (an Austrian red grape)

Cabernet Moravia: a cross between Cabernet Franc and Zweigelt created for use in the Czech republic

André: A cross between Blaufrankisch and Sankt Laurent created for use in the Czech republic

Zweigeltrebe: Zweigelt

http://www.stawek.cz

Mladý Boček — Back to the topStavek, Mlady Bocek, back

Mladý Boček tech sheet

Mladý means young, and Boček is the name for this plot. Richard planted these vines in 2012 as an experiment to see how the local grape varieties performed. He has been very pleased with the result from these extremely young vines!

Age of Vines: 4 years old

Yields: 80hl/ha

Soil:Loam with sandstone subsoil

Varieties: 40% Rubinet/60% Sevar

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 400 and 800-liter wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.


Oranžák — Back to the topStavek, Oranzak, back

Oranžák tech sheet

Oranžák means orange, for this orange wine made from a field blended vineyard.

Age of Vines: 42-45 years old

Yields: 8hl/ha

Soil: Loam with sandstone subsoil

Varieties: Veltlinske zelene, Veltlinske cervene rane, Ryzlink vlašský, Ryzlink rýnský, Neuburské, Tramín, Muškát moravský, Rulandské bílé, Muller-Thurgau

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 400 and 800-liter wood tanks for about 10 days with only indigenous yeast. Skin maceration takes place for those 10 days of fermentation. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.


Odmery — Back to the top 

Total Production: 1100 bottles

Age of Vines: 42-45 years old

Yields: 2.5 tons per hectare

Soil: Loam with sandstone subsoil

Varieties: 85% Pinot Blanc, 15% Chardonnay

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 800-liter wood tanks for about 20 days semi-carbonically with only indigenous yeast.  The grapes are foot stomped during fermentation, giving some skin contact to the wine, and it then spends 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.


Veselý — Back to the topStavek, Vesely, back

Veselý tech sheet

Age of Vines: 42-45 years old

Yields: 20 hl/ha

Soil: Loam with sandstone subsoil

Varieties: Frankovka, Svatovavřinecké, Modrý Portugal, Cabernet Moravia, André

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 400 and 800-liter wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.


Bakon — Back to the top 

This wine is produced from vines that grow wildly on top of trees and some the winery buildings. Richard only makes the wine every 3-4 years because usually most of the grapes are eaten by birds. 

Total Production: 450 bottles

Age of Vines: 50 years old

Yields: 20 hl/ha

Soil: Loam with sandstone subsoil

Varieties: Baco Noir (An American-European hybrid grape variety)

Vinification Method: Grapes are hand harvested and whole bunches are fermented carbonically in 800-liter wood tanks for about 1 week with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 1 months in elevage in 400-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.


Cervenisko — Back to the top

Cervenisko tech sheet

Total Production: 400 bottles

Age of Vines: 45 years old

Soil: Loam with sandstone subsoil

Varieties: Blaufrankisch, St. Laurent, Blauer Portugieser, Zweigeltrebe, Andre, Cabernet Moravia

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 500-liter open topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 225-liter barrels, with battonage performed about 6 times. The wine has zero sulfur added and is unfiltered and unfined.


Veselý Cervene — Back to the top

Total Production: 1100 bottles

Age of Vines: 45 years old

Yields: 20 hl/ha

Soil: Loam with sandstone subsoil

Varieties: Blaufrankisch (35%), St.Laurent (35%), Blauer portugieser (10%), André, Cabernet Moravia

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 380, 500 and 800-liter open topped wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 300 and 600-liter barrels, with battonage performed about 6 times. The wine has zero sulfur added and is unfiltered and unfined.


Veselý Oranzove — Back to the top

Veselý Oranzove tech sheet

Total Production: 1000 bottles

Age of Vines: 45 years old

Yields: 20 hl/ha

Soil: Loam with sandstone subsoil

Varieties: The wine is a field blend comprising: Riesling Italico (15%), Gruener Veltliner (25%), Traminer (15%), Muller Thurgau (25%), Neuburger (5%), Pinot blanc (5%), Malvasia (10%)

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 380, 500 and 800-liter open topped wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 300 and 600-liter barrels, with battonage performed about 6 times. The wine has zero sulfur added and is unfiltered and unfined.


Medovy Muskatek — Back to the top 

The original idea for this wine was to make meade (water is added to honey to make meade) but instead he decided to add grape juice instead of water, so a combination of wine and meade was produced (a very small amount of honey is added)

Total Production: 1000 bottles

Age of Vines: 35 years old

Yields: 20 hl/ha

Soil: Loam with sandstone subsoil

Varieties: Muscat with some honey added

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 800-liter open topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 300 and 600-liter barrels, with battonage performed about 9-10 times. The wine has zero sulfur added and is unfiltered and unfined.


Pet Nat Vol 2 — Back to the top 

Total Production: 1000 bottles

Age of Vines: 7 years old

Yields: 50-60 hl/ha

Soil: Loam with sandstone subsoil

Varieties: Sevar and Rubinet

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 380, 500 and 800-liter open topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after for a semi-carbonic fermentation. Just before fermentation is complete, the wine is transferred to bottle to finish fermenting in bottle as a pet nat. Zero sulfur added.


Spigle-Bocky — Back to the top  

Total Production: 1000 bottles

Age of Vines: 42 years old

Yields: 2000 bottles/hectare

Soil: Loam with sandstone subsoil

Varieties: Frankovka, Saint Laurent, Blauer Portugieser, Zweigeltrebe

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 350-800-liter wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed 6-7 times. The wine is unfined, unfiltered, and has zero sulfur added.


ZWAn — Back to the top  

Total Production: 1000 bottles

Age of Vines: 20 years old

Yields: 50-60 hl/ha

Soil: Loess and loam

Varieties: Zweigeltrebe and André

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 800-liter wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed 8 times. The wine is unfined, unfiltered, and has zero sulfur added.


Divy Rysak — Back to the top  

 

This wine is a blend of red and white grapes. The skin contact with the white grapes gives the wine a bit of an “orange” character but the red grapes give it a pinkish hue thus the wine drinks like rosé.

Age of Vines: 20 years old

Yields: 50-60 hl/ha

Soil: Loess and loam

Varieties: Blauer pourtugieser, blaufrankisch, st. Laurent, gruner, welschriesling, and 7% of a Franco-American hybrid called Isabella.

Vinification Method: Grapes are hand harvested and whole bunches are fermented in 800-liter wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed 8 times. The wine is unfined, unfiltered, and has zero sulfur added. 


PN — Back to the top  

 

Age of Vines: 15 years old

Yields: 35 hl/ha

Soil: Loess and clay

Varieties: Pinot Noir

Vinification Method: Grapes are hand harvested and whole bunches are fermented semi carbonically in 350 and 800-liter open-topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed 6 times. The wine is unfined, unfiltered, and has zero sulfur added.