Utopia

                                                                                                                                                                video by Tereza Kopelentová

Ivo Laurin and his wife Eva Laurinová moved from Prague, with an appetite for clean live foods and beverages, to the pristine countryside of the Bohemian-Moravian Highlands in 2013, when they got a once-in-a-lifetime opportunity to buy an old farm there. Old, as in really old: the most ancient structure of the estate is a gothic grain silo built in 1490; the younger parts of the farm, where the couple gradually installed themselves and their cider production, date back to the 1700s. They work with Czech heritage apple varieties from several sources of up to 80-year-old trees that offer a very diverse array of apples (55 different varieties in 2017!) of very high quality. Many of these trees, originally planted to provide feed for cattle, survived the dark decades of communism and even though they don’t make the best apples to eat, year by year Ivo and Eva are finding out that many of these varieties make excellent still, dry cider.

All of the Utopia cider is fermented only with spontaneous wild yeast in 225-liter oak barrels with zero sulfur added. From the fall through the spring these wild yeasts ferment the cider to dryness and then starting in the summer, wild cultures of lactic acid bacteria work on the cider, reducing the sharp malic acid, adding subtle levels of acidity and complexity. The barrels do not need to be cleaned with sulfur because they are emptied only when the next vintage of juice is ready to go in them, thus they remain in constant use. They bottle the ciders without fining or filtration, and they are allowed to rest and mature in bottles alongside the barrels. The total production is 14,000 bottles per year.

Enjoy a quick introduction story on Ivo, Eva, their beautiful place and ciders

Utopia Website

 

Utopia PLAY ú lalala
co-ferment feat. Milan Nestarec

Fruit: apples, grape pomace of Milan Nestarec’s Welschriesling, Riesling and Cabernet Franc 

Making of: in fall 2019, the apples were pressed and then slowly fermented and matured in old oak barrels into dry still cider, for about 12 months in total. Then, in the fall of 2020, they spent 7 days in open-top vats macerating on the fresh grape pomace provided by Ivo’s (and our .) friend Milan Nestarec. Pressed and bottled with addition of freshly pressed apple juice to start the secondary fermentation in bottles. Unsulfured, unfined, unfiltered, undisgorged.
 
Personality: light pink color, good fizz inviting to another sip. Pretty nose slightly reminiscent of skin-contact wines, very tasty mouth of forest strawberries, cherries, nice acidity and texture – very entertaining! It’s 7% ABV, which makes it even more drinkable. Enjoy with sptfy.com/uulalala

 

Utopia PLAY PLAY na ná nánana

co-ferment feat. Milan Nestarec

Fruit: apples, grape pomace of Milan Nestarec’s Welschriesling & Riesling 

Making of: in fall 2019, the apples were pressed and then slowly fermented and matured in old oak barrels into dry still cider, for about 12 months in total. Then, in the fall of 2020, they spent 7 days in open-top vats macerating on the fresh grape pomace provided by Ivo’s (and our .) friend Milan Nestarec. Pressed and bottled with addition of freshly pressed apple juice to start the secondary fermentation in bottles. Unsulfured, unfined, unfiltered, undisgorged.
 
Personality: bubbly and vinous! Summer apples, earthy notes, nice mouthfeel, smooth tannins, distinct fizz. Very fun to drink, also thanks to its only 7% ABV. Enjoy with sptfy.com/nananana

Utopia PLAY ladadyda 

co-ferment feat. Milan Nestarec

Fruit: apples, grape pomace of Milan Nestarec’s Cabernet Franc 

Making of: in fall 2019, the apples were pressed and then slowly fermented and matured in old oak barrels into dry still cider, for about 12 months in total. Then, in the fall of 2020, they spent 7 days in open-top vats macerating on the fresh grape pomace provided by Ivo’s (and our .) friend Milan Nestarec. Pressed and bottled with addition of freshly pressed apple juice to start the secondary fermentation in bottles. Unsulfured, unfined, unfiltered, undisgorged.

Personality: the Cab Franc pedigree totally peeks through – the first impression is “what a nice Loire Valley rosé”! A touch of violets in the end, with pleasant dry finish. Enjoy with sptfy.com/ladadyda

 

Utopia Eleonora 2019

dry, still apple-grape co-ferment feat. Milan Nestarec

Fruit: apples (Belle de Boskoop + some wildings from old orchards in Pacov & Benešov), grape pomace of of Milan Nestarec’s Cabernet Franc

Making of: the apples were pressed into must which then spent 7 days in open-top vats macerating on the fresh grape pomace provided by Ivo’s (and our .) friend Milan Nestarec. The juice was then pressed and slowly fermented and matured in old oak barrels for about 12 months in total. Bottled unsulfured, unfined, unfiltered, undisgorged.

Personality: light pinkish color, promising nose of apples and something else, but what? For those who had the pleasure to meet Milan Nestarec’s Forks & Knives Rosé, this unknown part is quickly revealed: the same spicy cherry and juicy pomegranate notes that make the rosé so irresistible are totally there, made more delicate and juicier by the noble apple juice that envelops them.