pdf - Stapleton

Transkript

pdf - Stapleton

VINA¤STVÍ
S TAPLETON & S PRINGER
B E N J A M I N S T A P L E T O N • C R A I G S T A P L E T O N • J A R O S L AV S P R I N G E R
Král a císafi Karel IV. vÏdy podporoval vinafiství
a bûhem své vlády se jej snaÏil v ãesk˘ch zemích rozvíjet.
Roku 1358 bylo vydáno právo viniãné na ochranu
a podporu vinic a souãasnû byl ustanoven zvlá‰tní úfiedník nad vinicemi, tzv. perkmistr hor viniãn˘ch. âlovûk
povûfien˘ vykonáváním této funkce se tû‰il velké váÏnosti. Roku 1558 vy‰el historicky první odborn˘ spis
o vinafiení. Jeho autorem byl staromûstsk˘ kantor Jan
Had. Karel IV a napfi. i Rudolf II si chránili svoje vinafie
a nedovolili dováÏet víno z ciziny. V˘jimkou byly pouze
roky kdy se neurodilo...
DO âESK¯CH ZEMÍ P¤IVEZL PINOT NOIR
KAREL IV VE 14 STOLETÍ
CHARLES IV BROUGHT PINOT NOIR TO THE
CZECH LANDS IN THE 14TH CENTURY
The Holy Roman Emperor and king of Bohemia
always lent his support to viticulture and winemaking,
and during his rule took great pains to encourage it. In
1358 he published the first decree on vineyard law and
the protection and support of vineyards and at the same
time he appointed a special official to oversee the vineyards, known as the burgomaster of vineyards. The person entrusted with administering these functions was
always regarded with great esteem. The year 1558 saw
the first specialised publication on viticulture and vinification. Its author was Old Town scholar Jan Had.
Charles IV, as well as Rudolf II much later, protected the
vintners by refusing to allow the import of wines from
abroad. The sole exception would be if the crop failed...
Obec Bofietice leÏí v mírnû zvlnûné krajinû na úpatí
Îdánického lesa. Protéká tudy fiíãka Trkmanka, místnû
zvaná „Svodnica“. Známá je i pfiírodní rezervace Zázmoníky, se vzácn˘m vãelníkem rakousk˘m a jin˘mi
chránûn˘mi druhy rostlin.
První zmínka o obci je z roku 1222, rok 1335 zmiÀuje o zdej‰ím vinafiství. Historick˘mi památkami jsou
kostel svaté Anny.
Nejvût‰í kulturní akcí jsou tfiídenní krojové hody,
které tradiãnû zaãínají první nedûli v srpnu. Do krojÛ se
obléká více jak 20 párÛ mládeÏe.
Bofietice jsou v˘znamnou vinafiskou obcí s vysázen˘mi
168,8 ha vinic. Vysok˘ch kvalit dosahují ãervená vína
Pinot noir, Modr˘ Portugal, Svatovavfiinecké, a dal‰í.
V blízkosti Bofietic jsou:
Lednicko-valtick˘ areál
Od roku 1996 je souãástí svûtového a kulturního dûdictví UNESCO.
Mikulov
Toto starobylé mûsto bylo v roce 1952 prohlá‰eno Mûstskou památkovou rezervací.
CHKO Pálava
Od roku 1988 se stalo území biosférickou rezervací
UNESCO.
VINA¤SKÁ OBEC BO¤ETICE
THE BO¤ETICE WINE COMMUNE
The Bofietice commune lies in the gently undulating
countryside on the foothills of the Îdánice forest. This
is traversed by the Trkmanka stream, known hereabouts
as "Svodnica". The nature reserve of Zázmoníky is wellknown, with the rare Austrian dragon's head (Dracocephalum austriacum) and other protected plant species
growing here.
The first written record about the commune dates
from the year 1222, while in 1335 there is a mention of
local winemaking. Among its historical landmarks is the
church of St Anne.
The principal cultural event is the annual three-day
costumed festival, which traditionally begins on the first
Sunday in August. More than twenty young couples
dress up in their folk costumes for this event.
Bofietice is an important wine commune with 168.8
hectares of surrounding vineyards. Among its high-quality wines are the reds from Pinot Noir, Blauer Portugieser and Saint Laurent grape varieties.
In close proximity to Bofietice are:
The Valtice-Lednice district
Since 1996 this has been included on the UNESCO
list of world cultural heritage.
Mikulov
In 1952 this charming historic town was declared an
Urban Landmark Reserve.
Pálava hills and its environs
This area was declared a UNESCO Biosphere Reserve
in 1998.
VINA¤STVÍ STAPLETON-SPRINGER
JE SPECIALISTOU NA âERVENÁ VÍNA
PRO DLOUHODOBOU ARCHIVACI
Vinafiství Stapleton-Springer vzniklo v roce 2004.
Podnût k tomu dalo setkání US ambasadora Craiga Stapletona, právníka Benjamina Stapletona a vinafie Jaroslava Springera na podzim 2003. Následovala cesta do
USA, kde vinafi a milovníci vína uzavfieli dohodu o
vzniku vinafiství, které ponese jména tûchto zakládajících
osob a bude vyrábût ‰piãková vína.
Vinafiství Stapleton-Springer se specializuje na ãervená
vína pro dlouhodobou archivaci. Je zajímavé, Ïe se neustále pí‰e o kvalitních bíl˘ch vínech z Moravy a ãervená
jsou neprávem opomíjena. UÏ císafi Karel IV. pfiivezl do
ãesk˘ch zemí révu. A to? âervené víno, Pinot noir. ·piãková odrÛda jakou jistû Pinot noir je, dává krásná vína
zvlá‰tû ve vinafisk˘ch oblastech, kde jsou teplé dny a
chladné noci. Pinot noir, kter˘ milujeme, se stal dominantní odrÛdou spoleãného rodinného vinafiství.
Na‰e vinafiství hospodafií v reÏimu BIO. Jde o velmi
‰etrné pfiípravky, které nutí révu bojovat a snaÏit se o
„pfieÏití“. Tímto zacházením se docílí vy‰‰ích antioxydantÛ v hroznech, lep‰ích chutí a pak samozfiejmû lep‰í
kvality vín.
Viniãní tratû âtvrtû, Trkmansko a Terasy jsme osázeli pfieváÏnû odrÛdou Pinot noir (75 %). Dal‰í odrÛdou je Saint
Laurent (10 %) a Modr˘ Portugal (15 %). Jsou to mladé
vinice vysazené v roce 2002, 2003 a Terasy v roce 2008.
Celkem 15 ha.
V roce 2005 jsme se pfiestûhovali do areálu vinného
statku, Na Panském dvofie 509, kde máme ve‰kerou v˘robu. Na uskladnûní lahvov˘ch vín vyuÏíváme 300 let
star˘ archivní sklep.
ROK 2004 – ZALOÎENÍ VINA¤STVÍ
STAPLETON-SPRINGER
2004 – FOUNDING
OF THE STAPLETON-SPRINGER WINERY
THE STAPLETON-SPRINGER WINERY
SPECIALISES IN RED WINES
FOR LONG-TERM CELLARING
The Stapleton-Springer winery was established in 2004.
This came about through meetings between the former US
ambassador to the Czech Republic, Craig Stapleton, his brother, lawyer Benjamin Stapleton and winemaker Jaroslav
Springer in the autumn of 2003. A journey to the USA followed, during which the winemaker and the two wine aficionados signed an agreement to create a joint winery, which
took the names of these three founders with the intention of
producing top-notch wines.
The Stapleton-Springer Winery specializes in red wines
for long-term cellaring. As a point of interest, it is strange
how people still write about Moravia's quality white wines
while the reds are unfairly neglected. Incidentally, when Emperor Charles IV brought vines into the Czech lands from
France, they were of the Pinot Noir variety. Pinot Noir is
a first-rate grape variety, it produces beautiful wines, especially in wine regions where days are warm and nights cool.
Pinot Noir, which we love, has since become the dominant
variety for our winery.
Our winery operates an organic (BIO) regime. This
means all nutrients are administered frugally, which has the
effect of compelling the vine to “fight for its very existence”.
Such treatment provides the grapes with higher levels of antioxidants, as a result of which they taste better and therefore,
naturally, they result in better wine quality.
We planted the vineyard tracts âtvrtû, Trkmansko and
Terasy predominantly with Pinot Noir (75%). Other varieties we grow are Saint Laurent (10%) and Blauer Portugieser (15%). All are young vineyards; the first two were
planted in 2002 and 2003, while the planting process of Terasy followed in 2008. The total area under vine stands currently at 15 hectares.
In 2005 we moved into the current premises of the wine
estate, Na Panském Dvofie 509, where our entire production is based. For storing our wine in bottles we use a threehundred-year-old cellar.
Terasy, dfiíve oznaãované jako Bratáãky a Halt˘fiky
se nachází na hranici mezi Bofieticemi a Kobylím.
LeÏí v nadmofiské v˘‰ce 210 metrÛ. PÛdu tvofií spra‰,
pískovec a písek. Vinice jsou orientované jiÏnû a jihojihov˘chodnû. Pûstujeme zde 100% Pinot noir.
Rozloha 16 ha. V˘sadba zahájena v roce 2008. Panenská úroda v roce 2010. V˘sadba bude pokraãovat
i v letech dal‰ích..
HISTORIE NEJMLAD·Í VINIâNÍ TRATù
2004 odkup pozemkÛ
2007 první rok v bioreÏimu
2008 v˘sadba
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2010 péãe o mlad˘ vinohrad, úroda nebyla
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VINIâNÍ TRAË TERASY
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THE “TERASY” VINEYARD SITE
Terasy, formerly known as Bratáãky and Halt˘fiky,
is to be found on the border between the communes
of Bofietice and Kobylí. The vineyard is situated at
210 meters above sea-level and faces south and southeast. The soil composition is loess, sandstone and
sand. We currently grow 100% Pinot Noir here.
Planting commenced in 2008. The “maiden” harvest
took place in 2010. Further planting is planned for
future years.
HISTORY OF THE YOUNGEST VINEYARD TRACT
2004 purchase of parcels of land
2007 introducing an organic regime of cultivation
2008 planting out the vineyard
2010 caring for young vines, no harvest yet
VYSAZOVÁNÍ AREÁLU TERASY
PLANTING OUT THE "TERASY" VINEYARD
Nákup pÛdy v areálu Terasy zahájil Jaroslav Springer
v roce 2004 a po svém vzniku tzn 31. 8. 2004, pak pokraãovalo Stapleton-Springer s.r.o.
Nejdfiíve jsme získali Terasy do nájmu od Patria Kobylí, kde probíhala sloÏitá jednání. Následnû jsme zaãali
areál odkupovat. Na tomto se podílel „bofietick˘ t˘m“.
Cílová v˘mûra se mûnila. Nejdfiíve byl plán odkoupit
jenom pozemky v katastru Bofietice, následnû jsme se
rozhodli odkoupit i pozemky v katastru Kobylí, tak, abychom získali ucelen˘ areál.
Kobylí provádí pozemkovou úpravu a tak se nûkteré
pozemky je‰tû nekoupily.
Vyãi‰tûní pÛdy
Po hospodafiení pfiedchozího majitele jsme nechali
pÛdu 3 roky ladem a pak jsme zaãali vysazovat vinici.
Tam kde dfiíve byly rezavé plochu se zelenala tráva a ãervenaly vlãí máky. Pak jsme vysadili Ïito a jeãmen. Pro
svoji radost jsme na volné plo‰e vysadili brambory, a zeleninu. Poãet mikroorganizmÛ na 1m2 se zv˘‰il a Ïivot v
podobû ÏíÏal se vrátil zpût.
Rok 2008 – v˘sadba
Poorali jsme a v roce 2008 v dubnu vysadili s pomocí
Viléme Krause nejml. cca 25 000ks sazenic PN. Od té
doby jsme jenom okopávali mladé sazenice, tloukly podpÛrné kolky a vrtaly sloupky. Pískovec nám ukázal jak
umí b˘t tvrd˘. Na v˘sadbách se kromû zamûstnancÛ ,
kter˘m patfií dík, podíleli i Tomá‰, Jakub a Aneta Springerovi.
Nepfiíjemnosti
Pfiívalov˘ dé‰È a nezabezpeãená horní ãást kopce
spláchl nûkolik fiádkÛ mladé v˘sadby.
Nûkolik lidí nám navezlo hlínu se stavební sutí dole
pfii vjezdu na areál.
Do‰lo k úletu herbicidÛ a nûkolik sazenic dole zeÏloutlo, ale vyléãili jsme je.
Rok 2010
Dokonãili jsme drátûnku , nabouchali kotvy ke krajov˘m sloupkÛm a opût kopali a pracovali ..Úroda nebyla – V˘buch sopky na Islandu a silné de‰tû zpÛsobily
infekci peronospóry.
Vinice je ale zdravá a pfiipravená na pozvolné zatûÏování
úrodou.
Rok 2009
Ne‰lo o panenskou úrodu v pravém slova smyslu ale
cca 1 barrique vína jsme vyrobili. Hrozny byly po‰lapány
i se tfiapinou a víno jsme vypili cca do pÛl roku. Bylo
husté a tmavé, nepfiíli‰ typické pro PN- prostû mladá vinice.
Uvidíme co pfiinese rok 2011.
NÁKUP PÒDY A HISTORIE V DATECH
PLANTING OUT THE “TERASY” VINEYARD
PURCHASE OF LAND AND HISTORY IN DATES
The purchase of the Terasy vineyard was commenced
by Jaroslav Springer in early 2004. After the date of 31st
August 2004, when the joint-venture was established,
the limited company Stapleton-Springer s.r.o. continued
to purchase additional land.
At first, during protracted negotiations, we only leased the Terasy land from its owners, the Patria joint-stock
company of Kobylí. Later we were able to begin buying
parcel by parcel. This was the responsibility of the “Bofietice team”. The target acquisition plan was finally taking shape. Our initial plan was to purchase only land
that was registered in the Bofietice cadastre, but later we
decided to purchase land lying in the Kobylí cadastre as
well, so that we would obtain a contiguous holding.
At present there are changes taking place in the land
register of the wine commune of Kobylí, therefore the
purchase of some parcels of the land have yet to be finalized.
Preparing the soil
We let the land lie fallow for the period of three years
after the previous owner's management. Only thereafter
we would set about planting out our vineyard. Where
there had previously been rusty fences it was soon to be
green with grass and red with field poppies. Then we
sowed rye and barley. For our own pleasure we also planted potatoes and had a vegetable patch on the unused
land. The number of micro-organisms per 1m2
increased and life returned in the form of worms.
2008 – planting the vineyard
We ploughed the land and, in April 2008, with
the help of Vilém Kraus the youngest, we planted some
25 000 vines of the Pinot Noir grape variety. From that
time we have only cared for the young plants, carefully
hoeing them, whilst supporting them with the training
system. The sandstone soil composition showed us how
tough it can be! As well as our employees (to whom we
owe heartfelt thanks), Aneta, Tomá‰ and even Jakub
Springer all helped out.
up the wine in six months. It was dense and dark,
not too typical of Pinot Noir - typical from a very young
vineyard.
Unfavorable occurrences
Torrential rain and the erosion in the upper part of
the slope meant that several rows of young vines were
washed away. A gang working at a nearby building site
deposited some earth mixed with rubble, partially blocking the entrance to the vineyard area. Some young
wines on the lower slope also suffered from a kind of herbicide blitz after which many of their leaves turned yellow, although we subsequently managed to save them.
2010
We completed the wiring, secured the border stanchions and kept on digging and working. There was no
crop however – the Icelandic volcano in combination
with heavy rains caused an outbreak of peronospera.
The vineyard is healthy and slowly getting ready to bear
the fruit of our labors.
2009
There was no “maiden crop” in the true sense of the
term but we produced about one barrel full of wine. The
grapes were trodden along with the stalks and we drank
We shall see what 2011 brings.
Jedna z nejvût‰ích viniãních tratí v âR. Jihov˘chodnû
orientovaná leÏí v nadmofiské v˘‰ce 220 metrÛ. PÛda je
hlinitá s vápencov˘m a písãit˘m podloÏím. Pûstované
odrÛdy Pinot noir, Saint Laurent a Modr˘ Portugal.
Rozloha 8,7 ha.
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VINIâNÍ TRAË TRKMANSKA
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THE “TRKMANSKA” VINEYARD SITE
We are talking about one of the largest vineyard tracts
in the Czech Republic. South-east facing and lying 220
meters above sea-level, the soil is argillaceous with limestone and sandstone subsoil. Pinot Noir, Saint Laurent
and Blauer Portugieser are cultivated on these 8.7 ha.
Jihov˘chodnû orientovaná viniãní traÈ "âtvrtû" patfií
právem mezi nejkvalitnûj‰í polohy v âR. Rozkládá se na
svahovitém kopci mezi obcemi Bofietice a Vrbice v nadmoÏské v˘‰ce 206 m. PÛda je zde hlinitá s návûjemi
spra‰e a spolu s jedineãn˘m mikroklimatem vytváfií v˘borné podmínky pfiedev‰ím pro ãervené odrÛdy. Pûstujeme zde odrÛdy Pinot noir, Saint Laurent a Modr˘
Portugal. Rozloha 3 ha.
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VINIâNÍ TRAË âTVRTù
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THE “âTVRTù” VINEYARD SITE
The south-east facing vineyard tract “âtvrtû” is one of
the best sites for grape cultivation in the Czech Republic. It is situated on the slopes between the communes
of Bofietice and Vrbice at 206 meters above sea-level.
The soil here is clay with banks of loess. Combined with
a most unique micro-climate, its excellent conditions are
especially suitable for growing black grape varieties. On
these 3 hectares we have planted Pinot Noir, Saint Laurent and Blauer Portugieser.
PINOT NOIR PùSTUJEME
VE VINA¤STVÍ STAPLETON-SPRINGER
NA 75 % VINIC.
PÛvod odrÛdy: Pochází z Francie z Burgundské oblasti. Nové studie ukazují Ïe jde pravdûpodobnû o kfiíÏence Tramínu ãerveného a Mlynáfiky. Kefi, má stfiednû
bujn˘ vzrÛst. Ra‰í a kvete pomûrnû ranû, dozrává koncem záfií aÏ zaãátkem fiíjna. PrÛmûrná hmotnost hroznu
je cca 100g. Bobule jsou malé aÏ stfiední, duÏina fiídká
plná chuti.
kvalitnûj‰í Pinot noir je vÏdy z velmi malé úrody, ale
vinafi musí dávat pozor aby hrozny nepfiezrály. Pfiíli‰ vysok˘ alkohol pálí, a pÛsobí neharmonicky. Pinot noir je
jedna z nejsloÏitûj‰ích odrÛd na pûstování a tvorbu vín.
Harmonie mezi kyselinkou, alkoholem a tfiíslovinami
mezi vhodn˘m v˘bûrem pÛdy, vhodn˘m typem hroznÛ
a umûním vinafie, pak tvofií opravdov˘ charizmatick˘
Pinot noir, kter˘ okouzluje nejednoho vínomilce.
Popis vína: Barevnost je od svûtle granátové aÏ cihlové
barvy se zlatav˘m okrajem kolem stûn po tmav‰í odstín
rubínové. Chutû jahodové, tfie‰Àové aÏ po ‰vestková povidla. U lahvovû zral˘ch vín pak hofiké mandle, máslo,
smetana. Tfiísloviny obvykle b˘vají niÏ‰í. Ve Francii se
Pinot noir fiíká „JeÏí‰ek v sametov˘ch kalhotkách“. Nej-
PùSTOVAVNÉ ODRÒDY
PINOT NOIR
CULTIVATED GRAPE
VARIETY
PINOT NOIR
PINOT NOIR IS CULTIVATED ON 75%
OF STAPLETON-SPRINGER VINEYARDS
The origins of this variety lie in the Burgundy region of France. New studies show that it likely came
about as a chance crossing of Roter Traminer and Pinot
Meunier. The vine is of a medium vigor and growth and
flowers relatively early, with ripening of grapes between
the end of September and the beginning of October. An
average bunch weighs 100 grams. Berries are small to
medium; the pulp is thin and full of taste.
Description of the wine: Color varies between pale
garnet and a bricky-red with a golden rim around the
edge going into darker shades of ruby. The palate is reminiscent of strawberries, cherries and even plum jam.
Mature wine from the bottle displays a hint of bitter
almonds, butter and cream. Tannins are generally at the
lower end of the scale. In France they say of Pinot Noir
“Baby Jesus in his velvet trousers”. Top quality Pinot
Noir always comes from very low-yielding vines,
although the grower/winemaker must take care not to
allow the grapes to over-ripen. When wine is too high
in alcohol it gives a burning sensation on the palate and
is unbalanced. Pinot Noir is one of the most finicky
grape varieties to grow and from which to create wine.
The correct balance between acidity, alcohol, and tannins and the choice of suitable soil, healthy bunches of
grapes and the art of the winemaker, can produce a really charismatic Pinot Noir, which will charm more than
one wine lover.
PÛvod odrÛdy je nejasn˘. Není potvrzeno, Ïe pochází z Portugalska. Nejvíce se roz‰ífiil v Rakousku odtud
i k nám 1941 v registraci. Kefi má bujn˘ vzrÛst, silnûj‰í
réví s del‰ími internodii. Ra‰í ranû, kvete stfiednû ranû
a dozrává od druhé poloviny záfií. Odolnost proti houbovit˘m chorobám je zvlá‰tû u vy‰‰ích zatíÏení nízká.
Hrozny jsou vût‰í cca 200gramové. Slupka tenká.
Popis vína: kvalitní , harmonické, lehãího typu, rubínové barvy. Pokud se nepfieÏene zatíÏení kefiÛ jde
o velmi kvalitní vína i na archivaci. Modr˘ Portugal se
v˘bornû hodí do smûsn˘ch vín. Dá se pít „kravsk˘m
hltem“ a jeho pití neunavuje.
MODR¯ PORTUGAL JE VE VINA¤STVÍ
STAPLETON-SPRINGER PùSTOVÁN
NA 15% VINIC
MODR¯ PORTUGAL
CULTIVATED GRAPE
VARIETY
BLAUER PORTUGIESER
BLAUER PORTUGIESER IS CULTIVATED
ON 15% OF STAPLETON-SPRINGER VINEYARDS
The origins of this grape variety are not clear. It is
by no means confirmed that it originated in Portugal.
However, it is very much cultivated in Austria, from
where it reached our lands, being registered here in 1941.
The vine grows vigorously, with the strongest plants having longer internodes. Budding is early and grapes
ripen from the second half of September onwards. Resistance to fungal diseases is low, especially when higher
yields are concerned. Bunches are larger, averaging
around 200 grams. Skins are thin.
Description of the wine: good quality, well balanced, in the lighter style, with a ruby hue. If the yields are
maintained at a lower level, the resulting wine will be of
a very good quality, even suitable for cellaring. Blauer
Portugieser makes an excellent component in a blend.
It can be drunk “in cow gulps” and its taste is pleasantly
balanced.
PÛvod odrÛdy: Pravdûpodobnû z Francie. KfiíÏení
není pfiesnû známo, ale pfiedpokládá se Ïe jeden z rodiãÛ
by mohl b˘t Pinot noir. Kefi má stfiednû bujn˘ vzrÛst.
Ra‰í i kvete ranû. Dozrává koncem záfií aÏ zaãátkem fiíjna.
Je „lakom˘“, nûkteré roky nedává velkou úrodu, rád
sprchává. Slupka je stfiednû tenká. Hrozen prÛmûrnû váÏí
150g.
Popis vína: je kvalitní, harmonické, tmavû ãervené, se
svûÏí ovocnou vÛní. Nûkdy chuÈ pfiipomíná vi‰nû v ãokoládû. Vy‰‰í obsah tfiíslovin, hlavnû u mlad˘ch vín vybízí k archivaci. V˘bornû se snoubí s Modr˘m
Portugalem a Pinot noir do cuvée Rouãí.
SAINT LAURENT JE VE VINA¤STVÍ
STAPLETON-SPRINGER PùSTOVÁN
NA 10 % VINIC
SAINT LAURENT
CULTIVATED GRAPE
VARIETY
SAINT LAURENT
SAINT LAURENT IS CULTIVATED ON 10%
OF STAPLETON-SPRINGER VINEYARDS
Origin of the grape variety: in all probability it
comes from France. The precise crossing is not known,
though it is widely assumed that one of the parents could
be Pinot Noir. The vine is of a medium-to-strong
growth. It buds and flowers early. Grapes ripen from the
end of September until the beginning of October. It is
“miserly”, in that in some years it gives a poor yield and
it is prone to coulure – a reaction to weather conditions
that causes a failure of grapes to develop after flowering.
The skins are medium-to-thin. An average bunch weighs 150 grams.
Description of the wine: It is well-balanced and of
excellent quality, dark red to the eye, with a refreshing
fruity nose. The palate can, on occasion, be reminiscent
of sour Morello cherries and chocolate. A higher tannic
content, especially in young wines, is an invitation for
the wines to be cellared. In fact, for some vintages, we’ve
chosen to add Blauer Portugieser in the Rouãí cuvée.
JEDEN HEKTAR VINOHRADU, PRODUKUJE STEJNÉ
MNOÎSTVÍ KYSLÍKU JAKO HEKTAR LESA. NA·E VINICE
A STROMY KOLEM VINIC ZPRACUJÍ ROâNù CO2 VYPRODUKOVAN¯ 250 AUTOMOBILY ZA ROK.
NA·E VINA¤STVÍ A BIO PRODUKCE
OUR WINERY AND BIO-PRODUCTION
(ORGANIC WINE)
ONE HECTARE OF VINEYARD PRODUCES THE SAME
AMOUNT OF OXYGEN AS ONE HECTARE OF FOREST
OUR VINEYARDS AND THE TREES SURROUNDING
THE VINEYARDS CONVERT AS MUCH CO2 ANNUALLY
AS THAT PRODUCED BY 250 AUTOMOBILES
ROK BIO VINA¤E
THE TYPICAL YEAR
OF AN ORGANIC WINE PRODUCER
Byly doby, kdy jsem také nakupoval "u‰lechtilé kvasinky"
, takÏe znám plusy i mínusy této technologie. V posledních
letech ale tuto "práci" nechávám na kvasinkách z vlastních
vinic. UÏ mû pfiesvûdãily, Ïe umí zvládnout i vysoce cukernaté hrozny jako napfi. byl Pinot noir 2005 a 2006 a nezastavil ! se nám kvas jako u kvasinek "u‰lechtil˘ch".
Originální pfiírodní vína, která byla prokva‰ena vlastními
kvasinkami, nepotfiebují "u‰lechtilé kvasinky a enzymy a v˘Ïivy kvasinek a speciální teplotu pro kvasinky"...Tfiísloviny
které se nám vyluhovaly z BIO hroznÛ nepotfiebují "pfiikrá‰lovat" dal‰ími "u‰lechtil˘mi" tfiíslovinami.
Otepluje se a kyselinky chybí. Kyseliny nepotfiebují pfiídavky kyseliny vinné, kdyÏ vinafi sklidí uváÏlivû tak, aby mûl
vlastní kyselinu vinnou, coÏ souvisí zase s malou úrodou na
kefiích a v˘‰kou kefiÛ ....atd atd.
PouÏíváním klasické chemie se vlastní kvasinky zahubí a
tak vinafiÛm nezb˘vá neÏ sáhnout po "náhradû", tyto kvasinky ale nepochází z vinice kde vinafi hospodafií, jsou vy‰lechtûny v laboratofiích po celém svûtû. Uniformita a
neidentifikovatelné místo vzniku je v˘sledek tûchto postupÛ.
Inspiraci a v˘mûnu poznatkÛ v pfiírodních bio postupech
hledáme u v‰ech vinafiÛ, ktefií se vydali touto cestou. BohuÏel je nás po svûte pouze do 5%.
NEJLEP·Í TECHNOLOGII
MÁ âISTÁ P¤ÍRODA
THE BEST TECHNOLOGY COMES
FROM MOTHER NATURE
There were times when I too bought “cultured yeasts”, so
I am fully aware of the plusses and minuses of using this technology. In more recent years, however, I have been using the
wild yeast strains from our own vineyards. They have already
convinced me of their effectiveness. Further, the occurrence
of high must-weight levels such as the ones we experienced in
the 2005 and 2006 Pinot Noir were not even able to stop the
fermentation! This is exactly the opposite of what is likely to
happen with the “cultured” yeasts.
Original organic wines, which ferment using natural wild
yeasts, do not require “cultured yeasts and enzymes or yeast nutrients and a special temperature suitable for yeasts”; tannins
that are extracted from organically grown grapes do not need
“enhancement” with more tannins from external sources.
Nowadays, as it gets ever warmer, acidity is lacking. Acids
do not need additional doses of tartaric acid, when the pru-
dent vintner harvests in such a way as to retain the grapes’ own
tartaric acid. This, in turn, depends on proper canopy management, controlled yields, the training and pruning systems...
etc., etc.
The use of traditional chemical pesticides destroys the wild
yeasts and leaves the vintner with no choice other than to reach
out for “substitutes”, but the yeasts do not come from the vineyard which he himself cultivates, but rather are created in laboratories worldwide. Uniformity and lack of any identifiable
place of origin is the result of this procedure.
We continue to search for inspiration and knowledge of organic growing methods among fellow vintners who have also
adopted this way of thinking and working. Unfortunately,
there are only a scant 5% of us in the whole world.
ÚVAHY NA TÉMA BIODIVERZITA
THOUGHTS ON THE SUBJECT
OF BIODIVERSITY
Pfii tvorbû vín pfiem˘‰líme, jak pfiipravit lidem pûkn˘ záÏitek, jak nepo‰kodit pfiírodu, jak tvofiit pravdivá vína, jak si
uÏít práce a nezpronevûfiit se pro rychl˘ zisk na‰im ideálÛm...
PfiestoÏe jsme vinafii, pfiem˘‰líme hlavnû o dûtech. Nûjak
moc pfiibylo dûtí s civilizaãními chorobami. âím to je? Ná‰
biologick˘ systém je naprogramován na pfiírodní stravu.
Na‰e zdraví v˘raznû ovlivÀuje to, co jíme. Zdravotní problémy jako jsou cukrovka, astma, rakovina stfiev a Ïaludku
jsou spÛsobeny ‰patn˘mi potravinami. Na‰e geny se nezmûnily, jsme naprogramováni na "syrovou stravu", a jsme
pfiíli‰ zahlceni aditivy, které nikdo netestoval, kdyÏ pÛsobí
dohromady. Nûkdy 1+1 nerovná se 2...
Jazyk nás zradí, lehce se staneme závislí na chemick˘ch
chutích. Dûti jsou sensitivnûj‰í a nauãí se na chemické chutû
mnohem rychleji a mnozí v˘robci vûdí, Ïe sladké dûti milují...
70% imunitního systému máme ve stfievech, zdravé bakterie, které nám pomáhají pfii zaÏívání zlikvidují konzervanty...
OvlivÀují nás vûci jako umûlá dochucovadla, intenzifikátory chutí, umûlá barviva ....
KDYÎ MÁTE DOBRÉ SUROVINY, NENÍ POT¤EBA NIC VÍC.
Nepotfiebujeme v‰echna ta "líãidla", zbavme se jich ! Nekupujme produkty které je obsahují!
Ze zahraniãních ãasopisÛ o vínû - Víno sniÏuje hladinu
cukru v krvi u diabetikÛ. V Izraeli na jedné z univerzit zjistili, Ïe sklenka vína dennû sniÏuje obsah cukru v krvi. Cukr
po‰kozuje buÀky, oãi, játra a nervov˘ systém. Tím se zvy‰uje
nebezpeãí srdeãního infarktu a mozkové mrtvice. Pravidelnou konzumací malého mnoÏství vína se toto nebezpeãí sniÏuje.
VÍNO A ZDRAVÍ
WINE AND HEALTH
Whilst we are in the process of creating our wines, we ponder over how to give our customers the greatest enjoyment
without causing damage to the environment, how to offer
them genuine wines, how to make the best use of our labors
without sacrificing our ideals for a quick and easy profit...
Just because we are vintners, this does not mean we do
not consider the issues facing today’s youth. Nowadays there
are more and more children around the world who suffer
from diseases associated with the lifestyle of modern civilization. Why is that? Our biological system is programmed
to receive natural nutrition. Our health is significantly influenced by what we eat. Health problems such as diabetes,
asthma, cancer of the intestines, colon or stomach are caused by eating wrong or bad food. Our genes have not changed. We are programmed to eat natural “raw food” but are
force-fed additives whose mutual interaction has never been
tested.
Our taste buds can easily deceive us; therefore we become
more dependent on artificial chemical tastes. Children are
even more sensitive and can become addicted to chemical
tastes even faster. Manufacturers know this and realize that
children are especially attracted to sweet foods...
70% of our immune defenses are found in our intestines; good bacteria which are capable of fighting off the preservatives...
We are influenced by things like artificial flavors, taste enhancers, or artificial colorings.
WHEN YOU HAVE GOOD QUALITY INGREDIENTS, YOU DO NOT NEED TO ADD ANYTHING
TO THEM.
We do not need all these “cosmetics”—let’s get rid of
them! Let us not buy products that contain them!
As gleaned from the foreign wine press: wine lowers the
sugar levels in the bloodstream of diabetes sufferers. It was
discovered in an Israeli university that one glass of wine a
day will lower the sugar level in your bloodstream. Sugar
damages blood cells, eyesight, liver and the central nervous
system. This increases the risk of heart attack or stroke. By
regular consumption of small doses of wine this risk is lowered.
...TO· NAZDRAVÍ
...CHEERS,
TO YOUR HEALTH!
Pfiemûna cukrÛ v alkohol – kva‰ení ãerveného vína.
KdyÏ pfiivezeme hrozny z vinic, pomeleme je a nûkolik dnÛ mícháme pfii niÏ‰ích teplotách. Pak zv˘‰íme
teplotu v místnosti a zaãneme kvasit. PouÏíváme pouze
kvasinky které jsou na na‰ich hroznech a jsou identické
s na‰ím terroirem. Umûlé nepouÏíváme.
Kvas necháme probíhat spontánnû, protoÏe uÏ
mnoÏství v kádi (cca 800kg) nám „zaruãuje“ Ïe se teplotou neponiãí tfietí generace kvasinek a vína nám pfiekvá‰í
do „sucha“ tzn. do cca 2g cukru/litr. Macerujeme dle
roãníku od jednoho t˘dne do nûkolika t˘dnÛ, abychom
ze slupek dostali v‰echno dÛleÏité a potfiebné. Slupka ãerveného hroznu je velmi dÛleÏitá a proto doba macerace
je rÛzná. Alkoholov˘ kvas je zakonãen stoãením samotoku a vylisováním zbylé ãásti rmutu.
Kyselina jableãná a jableãno-mléãná fermentace u
ãerven˘ch vín.
Ve vínû je cca 30 typÛ kyselin. NejdÛleÏitûj‰í pro
ãervené víno jsou kyseliny : vinná a mléãná.
Kyselina jableãná je chuÈovû nepfiíjemná, pfiíli‰ ocelová,
ostrá. Takové víno je navíc „úzké“ a nestabilní
Po pfiemûnû cukru v alkohol tzv. alkoholovém kvasu
musí kvalitní ãervené víno projít dal‰ím krokem a tím
je jableãno- mléãná fermentace, kdy se zmûní kyselina
jableãná na kyselinu mléãnou. Toto se dûje tak zvanou
malo-laktickou fermentací. Ve Stapleton-Springer nepouÏíváme Ïádné kupované (umûlé) chemické bakterie,
ale proces provádíme spontánnû s pfiírodními , na‰imi
bakteriemi.Staãí kdyÏ zv˘‰íme teplotu vína na 21° C,
kdy se na‰e bakterie pustí do práce a proces samotn˘
pak kontrolujeme pfii cca 16-18° C. KdyÏ máme ve‰kerou jableãnou kyselinu zmûnûnu na kyselinu mléãnou,
která je mnohem kulatûj‰í a jemnûj‰í, víno stoãíme z
kvasnic a ochladíme na 12° C. Tímto konãí „nejhor‰í“
práce na mladém vínû a vinafi zasluhuje trochu odpoãinku.
Filtrování – filtrujeme jenom vína na rychlej‰í vypití
a to jenom lehkou filtrací. Filtrováním ochuzujeme vína
o Ïivotnû dÛleÏité látky, které víno na dlouhodobou archivaci nutnû potfiebuje. Nefiltrovaná vína se nám chutí
odvdûãí aÏ je ochutnáme za mnoho let.
âífiení – vína neãífiíme ani vajeãn˘m bílkem ani
nijak jinak. Tfiísloviny se zráním zharmonizují v podobû
depotu.
Obsah SO2 – Síra v ãistém stavu je jedin˘ stabilizaãní faktor vín Stapleton-Springer. SnaÏíme se aby
dávka SO2 byla co nejmen‰í a u nûkter˘ch partií je SO2
= 0 mg/l. Taková vína pak nedráÏdí astmatiky a jsou
velmi, aÏ nezvykle pfiírodních chutí. Musí se s nimi zacházet odbornû, a to pouze tak, Ïe nesmí b˘t pfiepravována ve vysoké teplotû. Vína na dlouhodobou archivaci
sífiíme tak, Ïe je dávka síry cca 10x niÏ‰í neÏ nám dovoluje norma.
KVA·ENÍ âERVEN¯CH VÍN A P¤ÍPRAVA NA LAHVOVÁNÍ
RED WINE FERMENTATION AND PREPARATION FOR BOTTLING
Transformation of sugar into alcohol – fermentation of
red wines.
When the grapes arrive from the vineyard, they are put
in a hopper, gently crushed and macerated for several days
at low temperatures. Following this we raise the room temperature and fermentation commences. We only use those
wild yeasts that are naturally contained in our grapes and are
therefore identical to their place of origin and terroir. We do
not use artificial or cultured yeasts.
We let the fermentation progress spontaneously, because the amount of grapes in the vat (approximately 800
kg) “guarantees” that the temperature will not destroy the
third generation of yeasts. The wine ferments to “dryness”,
on average to 2 grams of residual sugar per liter. Depending
on the vintage, we leave the wine to macerate on the skins
for a period of one to several weeks, in order to extract all the
necessary goodness.
The skins of black grape varieties are hugely important,
which is why maceration times vary. Alcoholic fermenta-
tion is terminated by racking the free-run juice and by pressing the residue – vin de presse – the press wine.
Malic acid and malolactic fermentation in red wines.
A wine contains close to 30 types of acids. The two
acids of greatest importance for red wine are: tartaric acid
and lactic acid. There is also malic acid, but this has an unpleasant harsh taste and is highly steely and bitter. Wine
with an excess of malic acid would taste “tight” and be “unstable”.
After converting sugar into alcohol, which is known as
alcoholic fermentation, fine red wines must undergo a further process by which the malic acid is transformed into lactic acid. This is called malolactic fermentation. At
Stapleton-Springer we do not use chemical bacteria, but this
task is undertaken in a natural and spontaneous way by
using our own bacteria. It is sufficient to increase the temperature to 21°C, at which point our bacteria set to work.
Afterwards, we control the process at temperatures of bet-
ween 16-18°C. When all the malic acid has been converted
into lactic acid, which is far more rounded and smooth, we
rack the wine off its lees and chill it to 12°C. Thus ends the
“most difficult” task for the infant wine and the winemaker
deserves a little rest.
Filtering – we filter only wines destined for early consumption, and then only very lightly. Filtration deprives
a wine of important vital substances that are necessary for
those wines destined for further maturation and cellaring.
Unfiltered wines pay us back by being highly drinkable over
many years.
Fining – we do not fine wines using egg whites or in
any other manner. With maturation tannins harmonize in
the form of sediment.
SO2 – sulfur in its pure state – is the one stabilizing
factor added to Stapleton-Springer’s wines. We try to keep
doses of SO2 as low as possible and in some batches the content of SO2 = 0 mg/l. Such wines do not irritate asthmatics
and have a very, even unusually, natural taste. They need to
be handled very gently and looked after in a special way.
They must never be exposed to high temperatures. Wines
for long-term cellaring only ever receive sulfur doses that are
ten times lower than the amount permitted by the regulations.
ROâNÍK 2005
Roãník 2005 byl roãník, kdy jsme poprvé pracovali na
vínech v areálu Panského dvora. Znaãka Stapleton-Springer
se teprve zaãala tvofiit. (Etiketa, smûr, styl atp.) ¤ez vinice
jsme provedli 50/50. Malé zatíÏení kefiÛ a velké zatíÏení kefiÛ.
Z velkého zatíÏení kefiÛ neumí kvalitní víno vyrobit nikdo a
podle toho vína také dostala nízkou cenu. Levná vína se prodala, ale chybûla jim elegance a ‰vih. Pinot noir 2005 byl na‰tûstí koncipován jinak. On byl a je pfiipomínkou tohoto
roãníku se v‰emi plusy i mínusy. Víno jsme
barikovali 12 mûsícÛ. Nyní posledních nûkolik set lahví leÏí
v archivním sklepû. Je to víno lep‰í a lep‰í. Je zafiazeno v na‰í
nejvy‰‰í kategorii.
Roãník 2005 byl roãníkem prÛmûrn˘m, aÏ na v˘jimky,
kter˘mi jsou Pinot noir a Rouãí.
HODNOCENÍ ROâNÍKÒ
VINTAGE RATING
VINTAGE 2005
2005 was the year we started working in our newly located winery at “Pansk˘ DvÛr”. The Stapleton-Springer brand
was just beginning to be created (label, direction, style etc.)
For this year, we chose to conduct our canopy management by vigorously trimming and pruning half our vines, thus
greatly reducing the crop; the other half underwent just a light
removal. No one is able to create a top-quality wine from vines
heavily laden with fruit and the wine was priced accordingly.
These less expensive wines sold very well, although they were
somewhat lacking in either elegance or panache. The Pinot
Noir 2005 was fortunately conceived in an altogether different
manner. This was and still remains the best reminder of this
vintage with all its plusses and minuses. We put the wine in oak
barrels for 12 months. The last few hundred bottles now lie in
our cellar and the wine is maturing and improving all the while.
It is featured in the top category of our entire range.
2005 was an average vintage, the exceptions being the
Pinot Noir and Rouãí.
ROâNÍK 2006
Velmi dÛleÏitá pro dal‰í smûfiování vinafiství Stapleton-Springer byla diskuze s Craigem a Benjaminem v PafiíÏi a pak náv‰tûva New Yorku, kde jsme ochutnávali
velmi staré roãníky velk˘ch svûtov˘ch vín, coÏ mi ukázalo cestu, jak dál pracovat.
Roãník 2006 byl docela de‰tiv˘ a pfiesto na‰e zlep‰ená práce na vinicích pfiinesla ovoce - hrozny v mnohem vy‰‰í kvalitû. Pinot noir 2006 je fajn, je
nebarikovan˘ a jemnû medov˘. Rouãí 2006 se líbí a díky
podpofie Bena v NY jsem si dodal odvahu a vyrobil 20
000 lahví. Nyní jsem rád, Ïe Rouãí 2006 máme ve vût‰í
mífie. Saint Laurent Craig’s reserve 2006 byl vyprodán
jiÏ za pár mûsícÛ a nemÛÏeme pozorovat jeho v˘voj.
Roãník 2006 hodnotím jako velmi dobr˘ roãník s
dobr˘m potenciálem na leÏení. Byl to roãník, kde jsme
se více pfiiklonili k na‰í souãasné cestû – v˘roba vín na
dlouhé uloÏení.
ROâNÍK 2007 – ROâNÍK DESETILETÍ
Markantní zlep‰ení nastalo na vinicích. První rok jsme
pouÏívali BIO postupy pfii o‰etfiování révy.
Roãník byl tepl˘, ale v prÛbûhu roku do‰lo k velmi siln˘m pfiívalov˘m de‰ÈÛm. Nûktefií okolní vinafii nezvládli
ochranu vinice a peronospora se pfienesla i na na‰e listy.
Hrozny jsme ale mûli zdravé. Nûkteré hrozny byly vysu‰ené
a hned první dou‰ek mo‰tu naznaãoval, Ïe pÛjde o mimofiádn˘ roãník. Pfii vinobraní pomáhali také Benjamin a Jane.
Pinot noir 2007 – charizmatické víno, Rouãí 2007 – v˘teãné víno.
Cel˘ roãník 2007 si zasluhuje uloÏit do archivního
sklepa a prodávat velmi pozvolna.
ROâNÍK 2008
Na vinicích jsme lépe a rychleji reagovali na v˘voj
poãasí. Nebylo ãasu nazbyt, neboÈ v˘sadba areálu Terasy
nám dala pofiádnû zabrat. Hrozny jsme sklízeli jako v
roce 2007 tak, aby alkohol nebyl pfiíli‰ vysok˘. Vína
2008 jsou vína velmi pitelná. Pinot noir sice zatím nedosahuje té nejvy‰‰í kvality z roãníku 2007, ale uvidíme,
mám je‰tû jeden sud, kter˘ je velmi nadûjn˘. pozn: Bude
to asi tím, Ïe hrozny byly “pfiíli‰ pûkné, dokonalé, chybûlo
jim zasychání". Rouãí jsme vyrobili velmi málo, jenom
2000 lahví. V tomto trendu budeme pokraãovat i v dal‰ích letech. Rouãí se vydafiilo. Také Saint Laurent a
Modr˘ Portugal zcela naplÀují pfiedstavu vinafie o tom,
Ïe víno se má pít. Vína roãníku 2008 neunavují a pfiestoÏe skr˘vají velk˘ potenciál, jsou "pitelná" jiÏ nyní.
Saint Laurent i Modr˘ Portugal jsme zafiadili do kategorie MODRÉ HORY a budeme v tomto trendu pokraãovat.
Roãník 2008 hodnotím velmi dobfie. Pomûr cena kvalita plus pfiidaná hodnota BIO produkce.
ROâNÍK 2009
Nûkolik t˘dnÛ trvalé teploty pod – 10°. Extrémnû
aÏ -22° C, pfiispûly k omezení chorob a ‰kÛdcÛ.Vinice
odkvetla do 12.6.2009, ale kvetení bylo pfieru‰eno chladn˘m a de‰tiv˘m poãasím.
V prÛbûhu roku jsme redukovali úrodu a provzdu‰Àovali kefie. BohuÏel pfii‰ly pfiívalové de‰tû a krupobití,
které protrhalo listy a poniãilo aÏ 50 % úrody (hlavnû
na Trkmansku). Rok 2009 byl extrémnû such˘. KdyÏ
pr‰elo, tak pfiívalovû a voda rychle odtekla.
Vinobraní jsme zahájili 8. 9. 2009 a ukonãili
12. 10. 2009. Cukernatost se pohybovala od kabinetu
po v˘bûr z hroznÛ, a tak máme alkohol pfiesnû jak jsme
si pfiáli. Celkovou úrodu z roãníku 2009 hodnotím velmi
dobfie, ale bylo jí opravdu velmi málo, ....
Roãník 2009 hodnotím jako nadprÛmûrnû kvalitní.
VINTAGE 2006
Of vital importance to the further evolution of the
Stapleton-Springer winery was the discussion with Craig
and Benjamin in Paris followed by our visit to New York,
where we tasted very old vintages of some of the world's
great wines, which showed me the right direction to go in.
The 2006 vintage was quite wet and rainy; however,
thanks to our improved working methods in the vineyards, we produced grapes of much higher quality.
Pinot Noir 2006 is fine, it is unoaked and softly honeyed. Rouãí 2006 is lovely and, thanks to the support
of Ben in New York, I was encouraged to make 20,000
bottles. Now I am glad to see that we still have plenty
of Rouãí 2006 left in stock. Saint Laurent Craig’s Reserve 2006 has been sold out for several months, so unfortunately we cannot follow its development and
progress any further.
I rate the 2006 vintage as being very good with
excellent potential for cellaring. It was the year in which
we set our main objective – producing wine with longterm ageing potential.
VINTAGE 2007 – VINTAGE OF THE DECADE
A marked improvement was evident in the vineyards.
This was the year we adopted “BIO” or organic practices in
attending to the vines.
It was warm, although during the course of the year we
experienced some extremely heavy rain, especially during the
growing season. Some of the neighboring growers could not
cope or did not take the necessary protective measures in the
vineyards and the resulting peronospera attacked some of
the leaves of our vines too. However, we harvested healthy
grapes. Some bunches were quite shriveled but with the very
first sip of the freshly pressed juice we realized that we were
in for an exceptional vintage. Benjamin and Jane both lent
a hand during the harvest.
Pinot Noir 2007—charismatic wine; Rouãí 2007 is beyond praise – delicious.
The whole of the 2007 vintage deserves to be cellared
and sold gradually.
VINTAGE 2008
In the vineyards we reacted better and faster to changes
in the weather conditions. There was no time to spare; due
to the planting of the Terasy vineyard that kept us fully occupied.
We harvested the grapes, as in 2007, much earlier, so
the alcohol would not be too high and we intend to follow
this trend in the years to come. Our 2008 wines are highly
quaffable indeed. The Pinot Noir, though, does not reach
the quality of the 2007 vintage, at least not yet, but we shall
see. I still have one more barrel, which looks very promising.
NB – It could well be because the grapes were “just too perfect
in appearance...they lacked a bit of drying out”.
We produced a very tiny quantity of Rouãí, just 2,000
bottles, which turned out very nicely.
Saint Laurent and Blauer Portugieser also fulfilled the
winemaker’s expectations as to their drink-ability. Wines
from 2008 will not be at all boring, one will not tire of them
and, despite the fact they are still hiding huge potential, they
are already highly “quaffable” now. We class Saint Laurent,
as well as Blauer Portugieser, in the MODRÉ HORY (Blue
Slopes) category and will continue to do so.
We rate 2008 very highly. An excellent quality-price relationship, plus the added bonus of organic (“BIO”) production as well!
VINTAGE 2009
For long periods the temperature stayed below 10°C (14°F) and even dipped to an extreme -22°C (7.6°F), which helped to limit the occurrence of disease
and pests. The vineyard flowered up until the 12th of
June, but this process was cut short by a spell of chilly
wet weather. During the course of the year we gradually
reduced the crop load and aerated the vines. Unfortunately, we experienced torrential rains and hail, which
tore up the leaves and destroyed up to 50% of the bunches on Trkmanska. Overall, though, 2009 was extremely dry. But when it rained it simply poured and the
water rapidly ran off.
We kicked off the harvest on September 8th, with
completion on the 12th of October. Grape must density
(sugar levels) varied from “kabinett” to beyond “special
selection of grapes” (terms used reflecting the various
sugar levels of the grapes), and thus we have precisely the
alcohol levels we would have wished for. I rate the overall 2009 crop as being very good, but it was truly very
small...
I consider the 2009 vintage to be of above-average
quality.
NA·I ZÁKAZNÍCI
JSOU Z CELÉHO SVùTA
1. Austrálie
Melbourne
2. Belgie
Brusel
3. Francie
PafiíÏ, Marseille, Metz, Versailles, Annemasse
4. Holandsko
Amsterodam
5. Itálie
¤ím, Florencie
6. Japonsko
Tokio
7. Nûmecko
Meissen, Düsseldorf
8. Norsko
Oslo
9. Polsko
Var‰ava
10. Rakousko
VídeÀ
11. Rusko
Moskva, NiÏnij Novgorod
12. S˘rie
Dama‰ek
13. UK
Lond˘n
14. USA
NY, New Orleans, Rhode Island, Connecticut
OUR WINES
ARE CONQUERING THE WORLD
VÍNA STAPLETON-SPRINGER VE SVùTù
OUR WINES ARE CONQUERING THE WORLD
1. Australia
2. Belgium
3. France
4. Holland
5. Italy
6. Japan
7. Germany
8. Norway
9. Poland
10. Austria
11. Russia
12. Syria
13. UK
14. USA
Melbourne
Brussels
Paris, Marseille, Metz, Versailles, Annemasse
Amsterdam
Rome, Florence
Tokyo
Meissen, Düsseldorf
Oslo
Warsaw
Vienna
Moscow, Nizhnij Novgorod
Damascus
London
NY, New Orleans, Rhode Island, Connecticut
Hodnocení zrakem
Pro posouzení vzhledu vína pfiidrÏte sklenici nad bíl˘m
povrchem. Hodnocení zrakem umoÏní posoudit:
• âirost, prÛzraãnost vína. Bylo-li víno filtrováno, jsou
barvy ocelovûj‰í
• Hloubku zabarvení, které odpovídá mnoÏství úrody na
kefiích
• Barevn˘ odstín, kter˘ hovofií o vûku
Hodnocení ãichem.
ZakruÏte sklenicí a lehce vdechnûte nosem. KaÏd˘ ãlovûk
má citlivûj‰í jinou nosní dírku.
Aroma ãerven˘ch vín Stapleton-Springer se ve sklenici
vyvíjí, takÏe dejte vínu ãas. Je to právû jemnost a elegance tûchto vÛní, kter˘m Pinot noir vdûãí za svou povûst vysoce
kvalitní odrÛdy.
První ãeho si posuzující pfii zkoumání ãichem v‰imne je
intenzita a nuance vÛní. Jejich síla, rozmanitost, delikátnost
ADSTRINGENCE
(třísloviny)
a stádium v˘voje závisí na mnoha faktorech jako napfi. odrÛda hroznÛ, terroir, roãník, stupeÀ v˘voje vína v lahvi a v
nûkter˘ch pfiípadech také zpÛsoby v˘roby vína (napfi. zda
byly nebo nebyl pouÏity nové dubové sudy, atd.)
Posouzení chuti
Trochu se napijte vína a poválejte ho v ústech a na jazyku.
Potom vdechnûte pfies rty trochu vzduchu. Po nûkolika vtefiinách víno polknûte.
Pocit lahodnosti nebo sladkou tfiíslovinu, vnímáme receptory umístûn˘mi na ‰piãce jazyka.
Kyselost, která propÛjãuje vínÛm jejich svûÏest a Ïivost,
vnímáme chuÈov˘mi pohárky umístûn˘mi na okrajích jazyka.
Svíravost nebo také trpkost, která pochází z tfiíslovin (taninÛ), pÛsobí v ústech a na dásních „tvrdû nebo drsnû“ a
obãas také lehce hofice v zadní ãásti hrdla.
hrubé,
trpké
JAK OHODNOTIT VÍNO?
vysušující
tříslovinné
svěží
neohrabané,
drsné, těžké
HOW TO EVALUATE WINE?
VYVÁŽENOST
opulentní,
bohaté
dobře pitelné
zelené, makové
KYSELINY
hutné, husté
tenké, bez„kostry“,
bez struktury
SLADKOST
Visual appraisal
In order to assess the appearance of a wine hold the glass
up against a white surface. Visual evaluation permits you to
pass judgment on:
• The clarity and limpidity of the wine. If it has been filtered the colors are steelier
• The depth of the coloring, which corresponds to the
yields of the vine
• Different color shades, which indicate age
Olfactory appraisal
Hold the glass by the stem and sniff lightly. Each person
has one nostril that is more receptive than the other.
The aromas in Stapleton-Springer wines evolve inside the
glass, so please give the wine a little time. It is in fact the finesse and elegance of the bouquet, for which the Pinot Noir
grape variety is renowned and considered to belong amongst
the top-quality cultivars.
The first aspect a wine taster will note when nosing the
wine is the intensity and the different nuances of the aroma.
Their strength, diversity and delicacy, as well as the stage of
the wine’s development, depend on a variety of factors such
as the grape variety, the terroir, vintage, degree of the wine’s
evolution in the bottle and in certain cases also the production methods involved (for example whether oak barrels
were or were not used, etc.)
Gustatory appraisal
Take a small gulp of the wine and roll it round inside your
mouth and on your tongue. Then take a little air between
your pursed lips. After a few seconds have elapsed swallow
the wine.
The finesse or the sweet ripe tannins are perceived by the
taste buds located on the tip of the tongue.
Acidity, which lends the wine its freshness and vitality, is perceived by the receptors located on the sides of the tongue.
Astringency or bitterness, which may emanate from unripe tannins, interact in the mouth and on the gums
“roughly or harshly” with a mouth-shrinking sensation and
can also be detected at the back of the throat.
Přední část jazyka
po stranách – slané
Střední část jazyka
po stranách – kyselé
Po ochutnání vína
vnímáme první 2 sekundy
dominantně sladkou chuťl
Špička jazyka
– sladké (cukry),
alkohol
Za dalších 6 sekund - vývoj chuti
– klesá sladkost, objevuje se kyselá,
potom hořká chuť
Během tří fází degustování
vína v ústech vnímáme 4 příchutě.
Podle jejich intenzity a Vaší vlastní
citlivosti mohou být vnímány
více či méně harmonicky.
alkohol
cukr
BDalší 4 sekundy – finále –
persistence (trvání, dochuť)
hořké chuti
Vnímání chutí, rozložení receptorů na jazyku:
hořké
slané
kyselé
Pfii nakupování vína se musíme rozhodnout, zda kupujeme víno pro okamÏité pití nebo pro uloÏení a archivaci.
V‰eobecnû lze fiíci, Ïe lehká ãervená vína s nízk˘m obsahem
taninÛ jsou lep‰í, kdyÏ se pijí mladá.
Nicménû, prakticky v‰echna nejlep‰í ãervená vína se prodávají dlouho pfiedtím, neÏ dosáhnou maxima své chuÈové
kvality. Víno, které je urãené na archivaci, se vyrábí podstatnû odli‰n˘m zpÛsobem. Macerace je del‰í, víno proto obsahuje vût‰í mnoÏství tfiíslovin, které se ãasem na láhvi pfii
procesu zrání zjemÀují, ztrácí se barva a svíravost, získává se
celistvost. Tvrd˘ fenol se vysráÏí v podobû sedlinky.
DrÏíte-li láhev kvalitního vína vzhÛru proti svûtlu, abyste
vidûli, kolik má usazeniny, je to dobr˘ zpÛsob zji‰tûní, jak je
víno zralé. Ov‰em bylo-li víno pfied stáãením do láhví silnû
filtrováno, je usazenina men‰í.
GRAF KVALITY VÍNA
Primární sloÏky pocházející z hroznÛ a sekundární pocházející z kvasného procesu se musí zformovat do harmonické zfietelné vÛnû zvané buket. V láhvi chuÈové
komponenty pÛsobí jak mezi sebou, tak i s ostatními fenoly.
Ve stejnou dobu reagují dohromady kyseliny a alkohol
s kyslíkem, vytváfiejí komponenty zvané estery a aldehydy.
Koneãn˘m v˘sledkem je dosaÏení jemnûj‰ího a mnohovrstevnatûj‰ího vína.
RÛzné roãníky stejného vína se ve schopnosti zrát velmi
li‰í. Pokud sledujeme víno po nûjakou dobu jak se vyvíjí,
ãasto se nám zdá víno bájeãné, opulentní kdyÏ je mladé, pak
prochází zakabonûn˘m, nevlídn˘m obdobím - "pubertou",
kdy víno pfii‰lo o kouzlo mládí, ale je‰tû není tak zralé. Posléze se pfiedstaví jako zcela velkolepé. Tak nazdraví.
KVALITA
VÍNO A âAS
1 – 2 ROKY
„PUBERTA VÍNA“
3 – 4 T¯DNY
MLADÁ VÍNA
GRAF KVALITY VÍNA
20 LET
8 – 10 LET
3 ROKY
LAHVOVÁNÍ
WINE AND TIME
UZRALÁ VÍNA
20 – 30 LET
âAS
When purchasing wine we must decide whether to buy
a wine for immediate drinking or one for cellaring. It can be
stated universally that light red wines with low tannins are
much better when drunk young. Nevertheless, practically all
the best red wines are sold long before they achieve their maximum quality. Wine destined for cellaring is produced in
a fundamentally different manner. Maceration is longer,
meaning that the wine contains more tannins, which soften
in time through maturation. The wine develops a different
color and astringency and becomes harmonious. Harsh
phenols will precipitate as deposit.
Holding a bottle of quality wine against the light to see
how much sediment there is, is a good way to find out how
mature the wine is. However, if a wine was heavily filtered
prior to being bottled, it will have fewer deposits – less sediment.
The wine’s primary components come directly from the
grapes, while the secondary ones result from the fermentation process. These must integrate together into a harmonious distinctive nose called the bouquet. In the bottle the
taste components work with one another as much as with
the other phenols. Concurrently the acids and alcohol react
together with oxygen, which create components called esters and aldehydes. The final result is a wine that is fine, velvety smooth and multi-layered.
Different vintages of the same wine are quite likely to mature in completely different ways. Should we follow a wine
as it develops, it will often seem wonderfully opulent when
it is youthful; then comes the sulky, dour interlude or “puberty”, when the wine has lost its youthful magic and has
yet to find maturity. And finally it will present itself in all its
grandeur. To your very good health! “Na zdraví”, as we say.
Právû tak jako se vyplatí zaplatit za dobré víno o nûco
víc, tak se také vyplatí skladovat je v dobr˘ch podmínkách. Zacházení s vínem není nic tajemného nebo obtíÏného.
Dûláme-li to dobfie, mÛÏe potû‰ení pfii pití vína obrovsky narÛst.
Dûláme-li to ‰patnû, mÛÏe se z nektaru stát nepitelná záleÏitost.
velmi suchém místû, vzduch mÛÏe zaãít pronikat korkem, coÏ je také chyba.
Pro ideální podmínky na uskladnûní vín StapletonSpringer jiÏ nûktefií z na‰ich pfiátel vyuÏívají archivní
sklep v Bofieticích. Tam také ãas od ãasu vína ochutnáváme a hovofiíme nejen o vínû.
Víno potfiebuje pouze leÏet v temnu za stabilní teploty. Vy‰‰í teploty zrání urychlují, vysoké teploty a v˘kyvy teplot vínu ‰kodí. JestliÏe je víno skladováno na
JAK SPRÁVNù SKLADOVAT VÍNO
CORRECT STORAGE OF WINE
Just as it pays off to spend more on a good wine, so it
also pays to store it under optimum conditions. Caring
for wine is not a secret, nor is it arduous.
If we do it properly, the delight in its drinking will
be dramatically increased.
Should we fail in this, our nectar could turn into an
undrinkable potion.
All a wine needs to do is to lie in the dark at a stable
temperature. A higher temperature speeds up maturity,
while temperature fluctuations will irreparably damage a
wine. If it is cellared in an extremely dry environment, air
begins to penetrate the cork, which is also bad for the wine.
For the ideal cellaring conditions of their wines, some of
our friends are already using Stapleton-Springer’s cellar in
Bofietice. It is here that we sample the wines from time to
time, discuss their development and just enjoy chatting
with one another.
Pfii debatû s prof.Vilémem Krausem jsme se bavili o
tom jak zlep‰it , zpfiesnit oznaãování vín .Systém "pfiívlastkov˘ch vín" kde kvalita vína se spojuje pouze s jedním parametrem a to cukernatostí , je pro nás
nedostaãující a jsou snahy o vytvofiení paralelního zákona, kter˘ bude podobn˘ jako ve Francii.
Cukernatost je pouze první pfiedpoklad jak vyrobit
kvalitní víno a na‰e vína kromû toho, Ïe splÀují cukernatost kabinet aÏ v˘bûr z hroznÛ, mají je‰tû dal‰í pfiednosti.
1. vyzrálou tfiíslovinu
2. malou úrodu na kefiíãek
3. vyzrálost kyselin.
4. práce v reÏimu bio
5. vhodnû zvolená odrÛda na dan˘ terroir
U bodu 5 bych se zastavil. Hodnû vinic je vysazen˘ch
nevhodnû, neboÈ jsou to star‰í v˘sadby. Mnoho vinafiÛ jiÏ
nové vinice "specializuje", na odrÛdy které jsou nejlep‰í.
Pfiíli‰ ‰irok˘ sortiment je ‰patn˘, protoÏe kaÏd˘ "kopec"
umí pouze urãité odrÛdy ve skvûlé kvalitû. Tam kde to
pochopili se zavedl systém pouze o pár odrÛdách, které
reprezentují dan˘ region. Podívejme se vedle do Rakouska, kde odrÛdu Veltlínské zelené zvládli prosadit ve
svûtû. V Bordeaux mají svÛj Merlot,Cabernety a Petit
verdot, v Alsasku pak Tramín a Ryzlink a v Burgundsku
Pinot noir... V âR nás ãeká podobná cesta. Prvním krokem bude restrukturalizace vinic. Následovat musí zhodnocení viniãních tratí co do kvality a ocenûní tûch
nejlep‰ích (grand cru). To bude cesta na mnoho let,
neboÈ kaÏdá viniãní traÈ musí dlouhodobû prokazovat
JAK JE TO S OZNAâOVÁNÍM VÍN
STAPLETON-SPRINGER?
THE LABELING
OF STAPLETON-SPRINGER WINES
MODRÉ HORY
REZERVA
VINA¤STVÍ
THE BEST OF
GRAND CRU
STAPLETON&SPRINGER
During a debate with Professor Vilém Kraus we talked about how best to improve the system of labeling
wines. The “wines with special attributes” labeling, in
which wine quality is judged by just one factor—grape
must density, which means the amount of grape sugar
at harvest, is for us totally insufficient and there are endeavors to come up with a parallel law, similar to that
operating in France.
Must-weight levels are only the first prerequisite as to
how to produce a wine of quality, and our wines, although they fulfill the kabinett to special-selection-ofgrapes requirements, have other priorities.
1. ripe tannins
2. small yields per vine
3. correct acidity
4. organic vinicultural practices
5. grape varieties best suited to a given terroir
I would like to stop at point 5. In many of the older
vineyards you often find unsuitable grape varieties growing. But nowadays many vine growers choose to plant
their vineyards with the kind of grape which is most suited for the terroir. Having a very large range of cultivars
in one’s portfolio is not usually favorable, because each
particular “slope” can accommodate only certain varieties, which will produce at optimum quality. In places
where this is understood, they long ago introduced a system geared to using only those varieties that represent
the given region. Let us look at next-door neighbors,
Austria, where the Grüner Veltliner variety managed to
push its way out into the wider world. In Bordeaux they
have their Merlot, Cabernets and Petit Verdot, in Alsace
it is Gewürztraminer and Riesling, while in Burgundy it
is Pinot Noir... Something similar awaits us here in the
Czech Republic. The first step will be the restructura-
kvalitu. Na‰e vinafiství jiÏ zaãalo! Vysadili jsme pouze ãervené odrÛdy a velice peãlivû jsme vybírali terroir na kterém pûstujeme hrozny.
Stapleton-Springer tvofií vysoce kvalitní vína na dlouhodobou archivaci. Mladá vína napfi. Sarah´s rosé, nebo
fiadu ãerven˘ch vín Z Modr˘ch hor je lépe pít juvenilní
jsou na osvûÏení.
Tím, Ïe si od nás koupíte víno pfiímo ve vinafiství, málokdy nastanou problémy. Naopak, lidé nám pí‰í, Ïe se
jim víno líbí. Pouãíme je, aby víno neodváÏeli v poledne
za tepl˘ch letních dnÛ, buì ráno nebo naveãer, aby také
zváÏili, co udûlají s vínem noãní teploty. Rozumn˘ ãlovûk se tûmito radami fiídí. Co nás na vinotékafiích a vinotékách zaráÏí je fakt, Ïe vína uskladÀují na stojato, v
nevhodn˘ch teplotách a pokud si zákazník koupí víno z
takovéto ‰patné vinotéky, mÛÏe b˘t ãasto nemile pfiekvapen. Jednoduchou pomÛckou, jak poznat, Ïe víno
pro‰lo teplotním ‰okem, je kontrola korku po odzátkování. Na‰e vína jsou lahvována kvalitní lahvovací linkou
znaãky GAY a po vytaÏení z láhve vidíme ãervenou plochu jen na spodní stranû korku, která byla v kontaktu s
vínem. Pokud korek protekl do jedné tfietiny, jedné poloviny nebo dokonce cel˘, je to neklamná známka, Ïe s
vínem bylo ‰patnû zacházeno. Na‰e rada zní, vybírejte
peãlivû svého prodejce vín, a pokud si nejste jisti, pfiijeìte k nám do vinafiství nebo si námi nechte doporuãit
provûfieného prodejce vín ve va‰em okolí.
KVALITNÍ VÍNO NAKUPUJTE
U PROVù¤EN¯CH OBCHODNÍKÒ
ALWAYS BUY FINE WINES DIRECT
FROM THE WINERY OR FROM REPUTABLE
WINE MERCHANTS
tion of vineyards. Next we will need an evaluation of
individual vineyard sites according to quality, rating
highly those that are the very best (the grand crus). This
will probably take a good many years, because each particular vineyard will have to prove its quality over a long
period of time. We have already started doing this in
our own vineyards! We’ve planted only black grape varieties and chosen the terroir with extreme care.
Stapleton-Springer produces wines of the highest quality for long-term cellaring. Young wines, such as Sarah’s
Rosé or red wines from the Blue Slopes range, are meant
to refresh and are best drunk young.
Should you buy wine direct from us, it is unlikely
you’ll experience any problems. Quite the opposite, in
fact, as people write to us saying how much they enjoyed
our wines. We advise them not to transport wine in the
heat of a summer's afternoon, but rather in the morning
or evening and we ask them to consider how night temperatures could affect the wine. Sensible people take our
advice. What we find astounding, however, is to see how
in some wine shops wines are stored standing up and at
inappropriate temperatures. When the customers buy
wine from such a wine merchant, they may often end
having an unpleasant surprise. A simple aid as to how to
recognize whether or not a wine is suffering from temperature shock is to check the cork after pulling. Our
wines are bottled on a high-quality bottling line of the
GAY trade mark and after extraction from the bottle we
see that only the underside of the cork, the part which
was in contact with the wine, is colored red. Should you
find that the wine has traveled up the cork by one third
its length, half or even in its entirety, this is an unmistakable sign that the wine has been badly looked after.
Our advice would be to choose a wine merchant very carefully, and if you are unsure, come to us direct, to our
winery, or allow us to recommend a reputable one in
your area.
VINA¤STVÍ STAPLETON-SPRINGER,
âERVENÁ VÍNA, KTERÁ PROVù¤ENA
âASEM OBSTOJÍ.
Doufáme, Ïe bude pfiib˘vat lidí, ktefií ocení BIO vinafiství zamûfiené sice na malou skladbu odrÛd, ale pfiesto na to nejlep‰í, co historicky na Moravu patfií. Pokud
se nepleteme, bude pro takové milovníky vína radost
pracovat na vinicích tak, aby Ïivá pÛda dala dobrou energii vinohradu a ten se odmûnil dobr˘mi hrozny. Vinafi
aby pak pfiemûnil hrozen ve víno a moc tuto pfiemûnu
nepokazil. V˘sledné víno osvûÏí a pozvedne upracovaného vinafie, jeho pomocníky a v‰echny pfiíznivce.
Na‰e exportní snahy jdou proti na‰emu pfiesvûdãení.
Nejradûji bychom byli vinafii pro na‰e, ãeské lidi. Vozit
víno do ciziny se nám nechce z mnoha dÛvodÛ. Kromû
jiného, to nejlep‰í se má vypít doma.
V budoucnosti roãníky vín, které pfiipraví vinafiství
Stapleton-Springer na trh, budou star‰í, a proto se budují
archivní sklepy v Bofieticích a v areálu Kraví hora, aby se
vína uleÏela a dobfie vyzrála. Nechceme zaplavovat trh
mnoÏstvím, ale chceme, aby kaÏd˘ kdo na‰e víno
ochutná, se k nûmu vrátil. Na‰e filozofie se blíÏí „klasick˘m“ vinafistvím ze svûta.
Dal‰ím cílem je tvorba vín pro mladou generaci a zaãlenûní mládí do rodinného vinafiství. Aneta a Tomá‰
Springerovi jsou takov˘m pfiíslibem.
PLÁNY DO BUDOUCNA?
FUTURE PLANS?
THE STAPLETON-SPRINGER WINERY, RED
WINES, WHICH STAND THE TEST OF TIME
We hope that the numbers of those who appreciate
organic winemaking will increase, and these will focus
on just a few grape varieties—those that historically belong to Moravia. If we are not wrong in our suppositions, it will be a great pleasure for wine lovers to cultivate
the vineyards in such a way as that the living soil will
impart its good energy to the vines, which in turn will
repay us with a healthy crop. After this, let the vintner
transform the grapes into wine without tainting all the
goodness the grapes have to offer. The resulting wine
will then refresh and uplift the hard-working vintner, his
helpers and all lovers of wine.
Our endeavors to export our wines actually go against
the grain of our convictions. First and foremost we
would like to make wine for our Czech people. There
are a multitude of reasons for this reasoning and why we
are reluctant to send our wine abroad. The saying goes
that the best should be drunk at home.
The future vintages which the Stapleton-Springer Winery will release onto the market will be older, and for
this purpose we are building a maturing cellars in Bofietice’s “Kraví Hora” area, so that wines can be cellared to
mature properly. We do not wish to flood the market
with quantity, but we want to be sure that those who
sample our wine come back to it. Our philosophy is
close to that of the “classical” wineries of the world.
A further aim of ours is the creation of wines for the
younger generation and also to absorb our own young
ones into the family winery. Aneta and Tomá‰ Springer
are just such a promise.
Ochutnávky a nákup vín Stapleton-Springer
Pfiijeìte k nám ochutnat vína Stapleton-Springer.
Rozhlédneme se po kraji z vrcholku rozhledny, a uvidíme vinice, ze kter˘ch na‰e vína pochází. Degustace vín
je bûÏná od pondûlí do pátku v pracovní dobu. Omlouváme se, ale nemáme otevfieno v sobotu a v nedûli. Chápeme, Ïe vût‰inou si zájemci jezdí na Moravu na víkend,
takÏe si lze telefonicky dohodnout krátkou degustaci na
víkend.
Poplatek za degustaci :
Poplatek za ochutnávku je smluvní dle typÛ a mnoÏství vzorkÛ
Telefonické objednávky:
Pro doladûní va‰ich pfiedstav o programu ochutnávky prosím volejte na tel.: +420 606 710 485 od pondûlí do pátku od 9h do 16h nebo nám napi‰te.
Doba degustace:
Degustace trvají 30 minut aÏ 1 hodinu. Degustace zahrnují cca 6-12 druhÛ vína Stapleton-Springer a v˘klad
o vínû. .
NÁV·TùVY VINA¤STVÍ
VISIT OUR WINERY
Tastings and Purchasing of Stapleton-Springer Wines
Come visit us to taste Stapleton-Springer wines. We
will take a look at the surrounding countryside from the
top of the observation tower with a full view of our vineyards. Wine tastings are possible from Monday to Friday during working hours. We regret not being open
on Saturdays or Sundays. However, we realize that the
majority of wine lovers come to Moravia for the weekend; therefore it is possible to telephone beforehand in
order to arrange a short tasting over the weekend.
Length of Tastings:
Tastings last from 30 minutes to 1 hour. Tastings
comprise between 6-12 samples of wines from the Stapleton-Springer range with commentary on each sample.
Tastings Costs:
The cost of a tasting will be determined according to
the type of wine and number of samples.
Telephone Bookings:
In order to provide you with a tailor-made wine-tasting program, please call tel. no: +420 606 710 485
from Monday to Friday between 9 am and 4 pm.
KATEGORIE
MODRÉ HORY
CATEGORY
BLUE SLOPES
Vinafiská obec Bofietice a okolních 5 obcí jsou
známé viniãními tratûmi (horami), kde sloÏení pÛdy je
v˘teãné pro v˘bornou kvalitou ãerven˘ch vín. Pan
prof. Vilém Kraus byl ten, kdo dal prvotní impuls
k oznaãování vína dle regionu (jak je to zvykem tfieba ve
Francii), a tak vznikl název MODRÉ HORY. Modré,
neboÈ v záfií se kopce modrají právû modr˘mi odrÛdami.
Ve vinafiství Stapleton-Springer oznaãení MODRÉ
HORY reprezentují odrÛdy: Modr˘ Portugal, Pinot noir,
Saint Laurent a Frankovka.
The Wine commune of Bofietice and the surrounding five communes are known for their fine vineyard
sites (slopes) where the soil composition is especially well
suited for the production of quality red wines. It was
Professor Vilém Kraus who gave the initial impulse for
demarcating wines according to their place of origin (as
is the custom in France), and so came the name
MODRÉ HORY, meaning Blue Slopes. Blue, because
in September the hills turn a blue color thanks to the
color of the black grape varieties ripening on the vine.
Stapleton-Springer Winery red wines labeled
MODRÉ HORY are made from: Blauer Portugieser,
Pinot Noir, Saint Laurent and Frankovka (Lemberger).
Benjamin Stapleton miluje Pinot noir. Craig Stapleton jeho genetickou mutaci, tzn. Saint Laurent. Oba pak
oceÀují Rouãí, na kterém se podílí obû dvû odrÛdy cca
50/50. Naz˘vat víno odrÛdou a také osobnû je typické pro
Stapleton-Springer. Nejsme anonymní, za vínem, které
tvofiíme, jsou konkrétní osoby, které tvofií vína lidem pro
potû‰ení.
KATEGORIE
REZERVA VINA¤STVÍ
CATEGORY
WINERY RESERVE
Benjamin Stapleton loves Pinot Noir. Craig Stapleton, on the other hand, prefers its genetical mutation,
which is called Saint Laurent. They both rate Rouãí very
highly, since it is typically an approximate 50-50 blend of
these two varieties. Calling a wine by its variety as well as
after a person is very typical of Stapleton-Springer. We are
not anonymous; behind the wines we make are true personalities, those who help create our wines for other people’s delectation.
KATEGORIE THE BEST OF
CATEGORY THE BEST OF
Dobr˘ vinafi zraje jako víno. 20 let praxe, to jsou
experimentace, netradiãní postupy, omyly i správná rozhodnutí, která provûfiil ãas. Ideál krásy a chutí je hrozen.
Jeho chuÈ je dokonalá. Vinafi se pouze snaÏí co nejménû pokazit jeho chuÈ v horeãnaté snaze pfietvofiit jej na víno s chutí
starobylou, u‰lechtilou, tzn. poetickou.
První víno z fiady The best of Jaroslav Springer bylo
víno nezasífiené, nefiltrované, nestabilizované, tj. nehodící se
do globálního svûta. Dal jsem ochutnat kamarádÛm, lidem
vnímav˘m na Vánoce nûco jiného a ejhle, víno se moc líbilo.
Vznikla nová fiada.
¤ada the best of J. S. smûfiuje k pfiírodnímu charakteru vín a nekompromisnû bourá pfiedsudky a to je to, oã tu
bûÏí.
A good winemaker matures like a wine. 20 years’ experience equals experimentation, unorthodox procedures,
errors, as well as correct decisions, which were given to trial
by time. The ideal of beauty and taste lies in the grape. Its
taste is perfect. A winemaker can only try his utmost not
to cause any damage to its taste in the hectic endeavor to
transform it into a wine that is old-fashioned, thoroughbred, noble, and even poetic.
The first wine of the range “The Best of Jaroslav Springer” was a wine that was neither filtered, nor fined. It was
not stabilized; therefore not fit to be sent out into the globalized world. I have since offered it to colleagues to taste,
perceptive people on the lookout for something different
to give at Christmas, and WOW! – they like the wine.
A new range has been born!
The Best of J. S. range aims at displaying the wine’s
natural character and uncompromisingly tears down prejudices – that’s what really matters.
KATEGORIE
GRAND CRU
STAPLETON&SPRINGER
CATEGORY
GRAND CRU
STAPLETON&SPRINGER
Dobrá viniãní traÈ, kdyÏ sníÏíme zatíÏení na kefi, zv˘‰í
kvalitu hroznÛ. Tento proces se opakuje aÏ do doby, kdy uÏ
dal‰ím sniÏováním úrody nezískáme vy‰‰í kvalitu.
Na ‰piãkové viniãní trati to neplatí. Krupobití nám
sníÏilo jiÏ tak námi pfiísnû redukovanou úrodu o 70%
a víno bylo v˘jimeãné. Sucho nám sníÏilo úrodu tak, Ïe se
v˘lisnost sníÏila o 50% a víno bylo v˘jimeãné.
Viniãní tratû, areály Terasy, Trkmanska a âtvrtû je to
nejcennûj‰í, co vinafiství Stapleton-Springer má. Pokora
pfied pfiírodou, vûtrem, sluncem, vodou, pÛdou znamená
uãit se a zrát. S touto znalostí pak je jednoduché vybrat
vína z tûch nejlep‰ích roãníkÛ, z tûch nejlep‰ích partií
a s nejvy‰‰ím potenciálem na zrání v láhvi. Vybrané mnoÏství láhví je malé a zasluhuje si (kaÏdou korunu kterou
stojí), tak i vnímavého degustátora, kter˘ si uvûdomuje
a vidí, kolik na vinicích pracovalo v potu tváfie lidí s cílem
pfiinést záÏitek.
A good vineyard site, in which we keep the yields to
a minimum, increases the quality and taste of the grapes.
We continue this process until further reduction in the
yield would bring no more improvements in quality.
This does not apply to the very top vineyards, however. Hail reduced our already strictly controlled yields by
70% and the resulting wine was superb. Drought also affected the crop in such a way that the must yield percentage came down to 50% but the quality of the wine was
exceptional.
The Terasy, Trkmanska and âtvrtû vineyard tracts are
the most valuable that Stapleton-Springer possesses. Hu-
mility before nature, wind, sun, water and soil – all this
means that we must learn and mature as the vineyard’s keeper and protector. Armed with such knowledge it becomes
a simple matter to choose wines from these top vintages,
from the best areas and those with the greatest potential
for ageing in bottle. The number of bottles chosen is small
and deserves (apart from every crown it costs) the most
perceptive tasters, who can appreciate just how much
human toil and sweat went into its making – from the vineyard to the cellar – all with the aim of imparting an
exceptional experience.
degustac?ni? pozna?mky:Sestava 1
8.2.2011
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Stránka 1
DEGUSTAâNÍ POZNÁMKY
PINOT NOIR MODRÉ HORY 2008
Víno má rubínovû zbarven˘ ‰at a odrÛdová charakteristika je velmi markatní v pozitivní
intenzitû ovocité vÛnû drobn˘ch lesních plodÛ, zejména ostruÏin, které v aromatiãnosti vína
vynikají. Na patfie se do v˘razné chuti ãerstv˘ch jahod a brusinkové zavafieniny mísí
‰vestkovité nuánce, které vínu dodávají na mohutnosti. Víno je tûlnaté a Ïv˘kavé
s diskrétním nádechem kofiení, tabáku a hofiké ãokolády v jeho dlouhém finále.
Pfied podáváním se doporuãuje toto víno dekantovat, aby se odstranil pfiípadn˘ sediment,
kter˘ není na závadu.
TASTING NOTES
Ruby hue, the Pinot Noir characteristics are very much present in the highly fruity nose on
which small forest berries and bramble fruit predominate. Palate is mainly constituted
of lush fresh strawberries and cranberries, not to forget the plummy aftertones, and while
the body seems somewhat on the heavier side, it is nicely chewy and spicy with discreet
hints of tobacco and dark chocolate on the finale.
Any incidental sediment does not constitute a fault.
Degustace v‰ech vín probûhla k datu 31.1.2011.
Vína degustovali: Helen Baker, John Baker, Jaroslav Springer, Tomá‰ Springer
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Rubínovû zbarvené víno. Jeho parfém je pronikav˘ a ovocit˘, ve kterém pfievládají zralé
ãervené plody s marmeládov˘mi podtóny a dotekem su‰en˘ch bylinek a lékárniãky.
V chuti je ‰Èavnaté a témûfi „burgundské“, s pozitivní intenzitou koÀsk˘ch opratí a vesnického
dvorku, do které se mísí v˘razná ovocitost ‰vestek, blum a trnek. Mladistvé víno, velmi dobfie
sladûné, které se dá pfiíjemnû popíjet jiÏ nyní, ale má dostateãnou strukturu k dal‰í archivaci.
Dobfie pitelné a decentnû dlouhé.
TASTING NOTES
Ruby hue. Nose is fruit-driven in which soft red fruit predominate and a touch of medicinal
and spicy notes are evident. Palate is juicy and quite Burgundian, with animal and farmyardy
tones in abundance, along with deep, plummy tones, which all makes for a very pleasant wine
for everyday drinking. Good depth, the wine is nicely tuned, it has a light touch with
a decently long finish.
Any incidental sediment does not constitute a fault. To achieve the best results, this wine
should be decanted prior to serving.
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PINOT NOIR Ben’s Reserve 2007
Nádhern˘ odstín svûtle granátového roucha je v naprostém souladu s charakteristikou této
u‰lechtilé burgundské odrÛdy, která se ve své v‰í kráse projevuje i ve vÛni a v chuti. Letní
zahradní ovoce, jako napfi. jahody a ãerven˘ rybíz stále dominují, ale jiÏ se k nim pfiidávají
dal‰í sloÏky, jako jsou subtilní tóny ãajov˘ch lístkÛ, tabáku a kakaa. ChuÈ je hebká
a vyrovnaná s pruÏn˘mi tfiíslovinami, které mají je‰tû ãas, neÏ se plnû zaoblí.
Víno je vhodné ke konzumaci jiÏ nyní, ale má velk˘ potenciál k del‰í archivaci.
TASTING NOTES
PINOT NOIR Ben’s Reserve 2007
Attractive, light garnety hue in the true Pinot Noir fashion and in this vein the character
of this grape variety continues to express itself also on the nose and palate. Red summer fruit
such as strawberries and redcurrants still predominate but are joined by terciary notes of tea
leaves, tobacco and cocoa. The palate is mellow, yet well-knit together with firm tannins that
will still take time to integrate fully.
This wine will benefit from decanting, not only in order to discard any sediment but also
to aerate the wine. It can already be enjoyed for drinking now, but will be suitable
for long cellaring.
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ROUâÍ 2006
Cuvée z odrÛd Pinot Noir, Svatovavfiinecké (Saint Laurent) a Modr˘ Portugal z viniãních tratí
âtvrtû a Trkmanska. Je temnû nachové barvy a stfiední hloubky. Krásnû pronikavá vÛnû drobn˘ch ãerven˘ch peckovin, do které se mísí tóny povidlí a ãokolády. Velice elegantní, mnohovrstevné víno s vynikající koncentrovaností a komplexností. ChuÈ je ovocitá a vybízí okamÏitû
k dal‰ímu dou‰ku. Víno je dobfie strukturované s integrovan˘mi, ale pevn˘mi tfiíslovinami
a s nekoneãn˘m dozníváním – opravdová lahÛdka! Celkov˘ dojem je vysoce atraktivní víno
a aãkoliv je ryze moravské a sloÏené ze tfií odrÛd, velmi se podobá burgundsk˘m exempláfiÛm
ze 100% Pinot Noir! Excelentní dou‰ek s velk˘m potenciálem!
TASTING NOTES
ROUâÍ 2006
Cuvée Pinot Noir, Saint Laurent, Blauer Portugieser from the âvrtû and Trkmanska vineyards.
It is dark crimson in colour and of medium depth. Lovely and opulent nose of small plummy
red fruit and povidl, laced with chocolate. Very elegant, multilayered and with great concentration and complexity. Fruity and juicy palate, well structured with integrated yet firm
tannins, lingeringly long – lipsmacking wine! To conclude, this is a highly attractive
wine – although Moravian through and through, it is very much like Pinot Noir
and very much like Burgundy! Excellent drop that will last quite some time.
This wine will benefit from decanting, not only in order to discard any sediment but also to
aerate the wine.
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PINOT NOIR Ben's Reserve 2008
Toto víno se py‰ní hlubok˘m rubínov˘m rouchem a silnou ovocitostí, která pfiíjemnû
po‰kádlí ãichové smysly a poté pozitivnû zaútoãí na chuÈové pohárky, které naladí sv˘m
atraktivním projevem. Smyslné a kypré víno jehoÏ typická odrÛdovost burgundské klasiky
je evidentní v nose i na patfie, které pohladí sametovost zral˘ch peckovin a zaoblená kulatost
integrovan˘ch tfiíslovin. Velmi dlouhé finále. Elegantní víno s u‰lechtil˘m rodkomenem.
TASTING NOTES
Deep ruby in colour. Powerful red-fruit-driven nose. Flattering and voluptuous.
Characteristic Burgundian Pinot Noir is evident on the palate too, with fresh red fruit
to the fore. The wine has a lovely satin taste of ripe red plums with rounded almond
shades and nicely integrated tannins. Very long finish. Elegant and thoroughbred.
Any incidental sediment does not constitute a fault.
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Tento exempláfi je pfiekvapivû svûÏí na víno jiÏ star‰ího roãníku. Jeho buket evokuje drobné
letní plody z vyslunûn˘ch mezí, do kterého se prolíná jemná vÛnû pivonûk, luãních kvûtÛ
a sena s bylinn˘mi, peprn˘mi a kofienit˘mi podtóny. Je velmi hutné struktury, av‰ak plné
elegance a finesy, s dotekem lékofiice, máty a eukalyptu v pfietrvávajícím doznívání.
TASTING NOTES
Surprisingly lively for an older vintage such as this. Ripe hedgerow fruits shine through
on the nose. Clean, lifted and floral palate, with peppery and spicy undertones. Very dense,
fully charged, yet elegant with a hint of licorice, mint and eucalyptus on the prolonged finish.
Nicely layered with a great finesse and persistence. In order to achieve the best results,
this wine would benefit from decanting.
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ROUâÍ 2008
Víno je odûno do hlubokého granátového roucha, které pÛsobí velmi podmanivû. VÛní
pfiipomíná ovocné Ïelé a fialky, více „beaujolais“ neÏ „burgundu“. Vyjadfiuje se velmi svÛdn˘m, osvûÏujícím projevem a Ïivou ovocitou chutí. Je tûlnaté, ale svûÏí a ‰Èavnaté. Stfiední
patro je plné zralého lesního ovoce s pfiidanou atraktivní Ïivoãi‰ností. Bájeãné víno s lahodn˘m dlouh˘m odchodem, které má velk˘ potenciál. Super!
TASTING NOTES
ROUâÍ 2008
Deep garnet, very attractive colour indeed, nose is upfront and wild, evoking fruit jelly and
violets. More "beaujolais" than "burgundy"... highly fragrant, however. Very expressive and
indeed lively mouthfeel, lip-smacking fruitiness, quite a full-bodied wine, mouthwateringly
juicy, mid-palate full of ripe forest fruit, with the additional barnyard and animal tones.
Lovely wine with delicious long finish has great ageing potential. Superb! In order to achieve
the best results, this wine would benefit from decanting.
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PINOT NOIR The best of Jaroslav Springer 2009
Rubínov˘ ‰at s purpurov˘mi odlesky, to je mladistv˘ v˘raz tohoto vína, jehoÏ parfém evokuje
právû rozdrcené ãerstvé zralé maliny. Ponûkud diskrétní av‰ak velmi subtilní v˘raz, jeho aroma
se pfiená‰í na patro, kde pÛsobí velmi atraktivnû a ‰Èavnatû, s dotekem rÛÏového pepfie
a hfiebíãku. Víno má stfiední tûlo, ale je velice v˘razné a Ïivé. ·vestky, blumy, durancie
pronikavé intenzity dávají dojem velkého potenciálu, av‰ak víno je stále velmi mladistvé –
nyní ke koupi a poté na dlouhé leÏení...
TASTING NOTES
PINOT NOIR The best of Jaroslav Springer 2009
Ruby with purple tinges, youthful Pinot Noir appearance with a nose reminiscent of freshly
crushed juicy raspberries. Somewhat restrained, yet subtle hints of soft red berries. Nose
carries through on to the highly attractive palate, which is fruity with spicy aftertones of cloves
and peppery nuances. Medium depth. Very lively, stacked with jam-packed, plummy
flavours. A very intense wine with good potential, still very immature. Buy now drink later.
In order to achieve the best results, this wine would benefit from decanting.
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ROUâÍ The best of Jaroslav Springer 2009
Víno má hluboce rubínovo-purpurovû zbarven˘ ‰at, na pohled je husté a témûfi neprÛhledné.
Delikátní aroma, ve kterém pfievládá peckovité ovoce, ‰vestkové povidlí, ãerstvû ofiezaná tuÏka,
exotické kofiení a hofiká ãokoláda s chilli. Stejné nuánce pfiecházejí i na opulentní patro, které
je ‰Èavnaté, mnohovrstevné a skvûle propletené s vynikající strukturou, kyselinkou a harmonick˘mi tfiíslovinami s elegantní ãokoládovou koncovkou.
TASTING NOTES
ROUâÍ The best of Jaroslav Springer 2009
Deep ruby-purple robe, dense, almost opaque. Delicately perfumed, with masses of fruit,
plum-led nose and povidl, pencil sharpenings and layers of spice and even chocolate. Same
fruit also predominates on the succulent, rich, tightly-knit palate, with lovely acidity
and a complex tannic structure which is beginning to integrate and harmonise nicely,
ending with a chocolatey note. In order to achieve the best results, this wine
would benefit from decanting.
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PINOT NOIR
GRAND CRU STAPLETON&SPRINGER 2007
Toto víno z velkého roãníku – roãníku desetiletí – má nádhernû záfiivou granátovou barvu,
pronikavou vÛni ãerstvého letního ovoce, zejména lesních jahod. Na patfie se projevuje mnohovrstevnou ovocitostí s nádechem sena, selského dvorku, peprnosti a kofienitosti, s pevn˘mi
tfiíslovinami bohaté struktury. Lahodná komplexnost a koncentrovanost spolu se sametov˘m
odchodem tohoto vína musí nadchnout i ty nejtvrdo‰íjnûj‰í Burgunìany...!
TASTING NOTES
PINOT NOIR
This wine comes from the vintage of the decade... Lovely garnety hue, vibrant nose of fresh
fruit, very much dominated by wild strawberries. The palate has an abundance of multi-layered fruit and farmyard tones with a nice underlining of homely spice, plus rasping tannins.
Delicious complexity. Fully concentrated. Very good structure and a good long and velvety
finish. Even the Burgundians would be interested in this sample!!! In order to achieve the
best results, this wine would benefit from decanting.
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ROUâÍ
Dal‰í exempláfi, kter˘ by ve slepé degustaci zmátl i toho nejzatvrzelej‰ího burgundofila...
SvûÏí, v˘razné aroma zral˘ch ‰Èavnat˘ch peckovin pfiechází do plné chuti na patro, odkud se
retronazálnû vrací zpût znovu a znovu. ·armantní, hladké a kulaté víno, které je snadno podbízivé a pfiíjemnû pitelné. DochuÈ je dlouhá, super koncentrovaná a toto víno je vÛbec excelentním pfiíkladem skvûle vykonané vinafiovy práce.
TASTING NOTES
ROUâÍ
Another lovely Pinot Noir type, that would fool even the most rigid Burgundophiles in
a blind tasting! Graciously attractive, with a forward fresh nose. Superb, appealing red fruit
and lots of finely tuned juicy flavours combined with a lovely long culmination make for
a great end product. Very smooth and charming. Highly drinkable. Excellent - great concentration and depth to keep up the good work. In order to achieve the best results, this wine
would benefit from decanting.
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PINOT NOIR
Toto víno vykazuje vût‰í hloubku neÏ je u této odrÛdy zvykem. Jeho intenzivní ovocit˘
buket prolínají osobité Ïivoãi‰né tóny stáje a stodoly, trouchnivûjícího listí a podhoubí.
Pinot Noir v jeho kontrastním provedení mezi nejlep‰ím (a moÏná i nejhor‰ím!)
ãítankov˘m pfiíkladem. Velmi intezivní víno, mocné a tûÏké, pfiekvapí neotrlé jazyky
sv˘m neobvykl˘m projevem, integrovan˘mi tfiíslovinami a dlouh˘m dozníváním.
TASTING NOTES
PINOT NOIR
This wine exhibits a much deeper hue than we have seen here. Very pronounced
fruity aroma with decidedly animaly and farmyardy undertones, putrefied matter,
sous-bois... Pinot Noir at its very conflicting best (and worst!) perhaps. Quite intense,
powerful and weighty, this wine is mindblowing and overwhelming with flowing ripe
tannins and a lingering finish. In order to achieve the best results, this wine would
benefit from decanting.
SVOU PRÁCI MILUJEME A UMÍME JI
FORUM MORAVIUM – VELKÉ PAVLOVICE 2010
Zlato: Pinot noir 2007 Ben’s reserve
Bronz: Rouãí 06, Rouãí 08, Pinot noir 2006 VZH,
Pinot noir 2008 MH,
Rouãí 2007 no oak
KAHAN-OSTRAVA – 24. 4. 2009
Stfiíbro: Saint Laurent Craig’s reserve 2007, Rouãí 07
no oak
WEIN PARADE 2009
Zlato: Saint Laurent 2006, Saint Laurent 2007
Stfiíbro: Modr˘ Portugal 2008 MH
USA- SAN FRANCISCO – 16. 7. 2010
Stfiíbro: Rouãí 06
Bronz: Rouãí 2007, Pinot noir 2007, Pinot noir 2005,
Pinot noir 2007 Ben’s reserve
Saint Laurent Craig’s reserve 2007
MIKULOVSKÉ VINNÉ TRHY - 23. 5. 2009
Stfiíbro:Saint Laurent 2008 MH
Bronz: Pinot noir 2006, Saint Laurent 2007
ROYAL WINE CHALLANGE PRAHA 2010
Stfiíbro: Pinot noir 2007
MùLNÍK, MùSTO VÍNA 2009
Stfiíbro: Pinot noir 2006
KRÁL VÍN âESKÉ REPUBLIKY 2010
Pinot noir Modré hory 2008 - 4 korunky
Modr˘ Portugal Modré hory 2008 - 3 korunky
Rouãí 2008 - 3 korunky
KO·T HRABùTE LHOTKA, VELKÉ B¤EZNO - 30.5.2009
Zlato: Saint Laurent Craig’s reserve 2007
OCENùNÁ VÍNA
STAPLETON-SPRINGER
AWARDS RECEIVED
BY STAPLETON-SPRINGER WINES
FORUM MORAVIUM – VELKÉ PAVLOVICE 2010
Gold: Pinot Noir 2007 Ben’s Reserve
Bronze: Rouãí 06, Rouãí 08, Pinot Noir 2006 special selection of berries, Pinot Noir 2008 Blue Slopes, Rouãí
2007 no oak
WE LOVE OUR WORK
AND WE KNOW HOW TO DO IT
USA - SAN FRANCISCO WINE CHALLENGE –
16th July 2010
Silver: Rouãí 06
Bronze: Rouãí 2007, Pinot Noir 2007, Pinot Noir 2005,
Pinot Noir 2007 Ben’s Reserve Saint Laurent Craig’s Reserve 2007
ROYAL WINE CHALLENGE PRAGUE 2010
Silver: Pinot Noir 2007
KRÁL VÍN âESKÉ REPUBLIKY 2010
Pinot Noir Modré hory 2008 - 4 crowns
Blauer Portugieser Modré hory 2008 - 3 crowns,
Rouãí 2008 - 3 crowns
KAHAN-OSTRAVA – 24th April 2009
Silver: Saint Laurent Craig’s Reserve 2007, Rouãí 07 no
oak
POYSDORFER WEINPARADE 2009
Gold: Saint Laurent 2006, Saint Laurent 2007
Silver: Blauer Portugieser 2008 MH
MIKULOVSKÉ VINNÉ TRHY - 23rd May 2009
Silver: Saint Laurent 2008 MH
Bronze: Pinot Noir 2006, Saint Laurent 2007
MùLNÍK, MùSTO VÍNA 2009
Silver: Pinot Noir 2006
KO·T HRABùTE CHOTKA, VELKÉ B¤EZNO 30th May2009
Gold: Saint Laurent Craig’s Reserve 2007
VINA¤STVÍ
D2
směr Brno
Kobylí
exit 25
Hustopeče
Bořetice
Vrbice
Hustopeče
Velké Pavlovice
Starovičky
Zaječí
Velké
Bílovice
směr Břeclav
exit 41
Podivín
Podivín
S TAPLETON -S PRINGER S . R . O .
N A PANSKÉM DVO¤E 509 • 691 08 B O¤ETICE
M OBIL : +420 606 710 485
E- MAIL : SPRINGER @ STAPLETON - SPRINGER . CZ
W EB : HTTP :// WWW. STAPLETON - SPRINGER . CZ

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