GinTonic 2018 Nestarec

What does Milan Nestarec himself say about wine?

When I grow up, I'll write an essay on energy in the bottle. Until then, I'm making this wine to prove my point.  

When the first edition fermented in the cellar in 2015, it smelled and tasted of juniper. Everyone kept coming up to it and calling it GT, the subtle bitterness in the taste was downright tonic. (I'm surprised there was any left for the others.) It was a working title that was written on the barrel, but of course the wine stayed.

It was based on Sauvignon, but didn't smell or taste anything like the classic idea of SB. I remember a saying among the winemakers in the village that if you didn't have Sauvignon in your cellar, you weren't a winemaker. Everyone just tried to have at least a little Sauvignon, make that "nettle" of theirs, and dazzle with intensely aromatic wine made from early picked immature pyrazine grapes. Even at the cost of the rachitis of the resulting wines. I wanted more flavour, something full-bodied but energetic.

Wine is always more than a varietal, so in '17 we added some Veltliner from the same parcel for the first time. We make two vineyards (Oplocenka and Babušák), one is pure loess and the other is more clay. Depending on the vintage, more or less maceration on the skins as the wine demands.

I'm not a fan of mixed drinks, so I created my own GT.  I am simply feeling Supersonic, Sauvignon Blanc is my Gin and Tonic).