The Red-Hearted Duo & the Oak Barrel

The story of Vinařství Bystřický begins with a shared idea between two people who loved red wine, nature, and good food — and who decided to turn that love into a life. Vojtěch "Vojta" Bystřický and Anna "Anička" Holásková are not from a long line of winemakers; they are not heirs to a centuries-old estate. They are two passionate individuals who looked at the vineyards of Bořetice, at the rolling hills of Kraví Hora, and saw possibility. In 2016, they started with just one hectare of land — a modest patch of earth in the Velké Pavlovice sub-region of South Moravia — and planted their first vines. It was a leap of faith, a bet on themselves, and a commitment to a way of life that would demand everything they had.

Vojta is the winemaker — the foundation of the winery, as Anna describes him. He stands on the ground and works with the vintage. For Vojta, winemaking is not black and white — it is either good or bad, and the winemaker must be able to fight with it. He is the one who tends the vines, who makes the crucial decisions in the cellar, who ensures that every bottle that leaves the winery carries the stamp of his hands and his judgment. Anna is the color — the one who takes care of marketing, communication with people, and sales. Her work is more colorful, more outward-facing, but no less essential. Together, they form a duo that is both complementary and deeply intertwined.

The first vintage, in 2016, was a revelation. It clarified for Vojta and Anna the path they wanted to take — and they have held to it ever since. They decided to focus exclusively on red wines, a bold choice in a region where white wines dominate and where the climate can make red wine production challenging. But they believed in the potential of the Velké Pavlovice sub-region, in the clay-limestone and loess soils of Kraví Hora, and in the varieties that had been cultivated there for generations: Cabernet Moravia, Cabernet Sauvignon, Zweigeltrebe, Dornfelder, Blaufränkisch, Saint Laurent, and Pinot Noir. These are not the grapes of Burgundy or Bordeaux; they are the grapes of Moravia — hardy, adaptable, and capable of producing wines of genuine depth and character when farmed with care and made with patience.

In 2019, the winery underwent a visual transformation. Kuba from Artbureau created new labels and a new style for the winery — beautiful, clean, and modern labels that underline the elegance of their wines. The two semicircular cutouts on the label symbolize the work of the two of them: Anička is on top, her work more colorful; Vojta, as the foundation, stands down on the ground. It is either good or bad (black and white), but the winemaker must be able to fight with it. This design is not merely decorative; it is a statement of identity, a visual manifesto of their partnership and their philosophy. In 2023, the winery received organic certification — the formal recognition of practices that had been in place since the beginning. And in 2024, they expanded their holdings, adding another 1.5 hectares to bring their total to approximately 3.5 hectares of vineyards.

At Vinařství Bystřický, the winemaking philosophy is guided by a deep respect for the raw materials and a commitment to minimal intervention. Vojta and Anna process their grapes using the most gentle methods, avoiding technological interventions. They do not clarify their wines and filter them only minimally — because even for them and their microbiome, yeasts are beneficial. Sulfur is used minimally, and only within the limits for organic production. The guiding principle is to let the wine show what is inside it — to allow the grape, the soil, and the vintage to speak without the mask of additives, enzymes, or aggressive manipulation. The result is wine that is alive, transparent, and deeply connected to its place — wine that tastes of Kraví Hora, of the clay-limestone soils, of the patient work of two people who believe that the best wine comes from the healthiest grapes and the gentlest touch.

Given their passion for red wines, oak barrels are essential to the Bystřický cellar. They began with French barrels — the classic choice for structured, elegant reds — but have gradually incorporated barrels from Czech cooperages made from Czech oak. This shift reflects both a practical commitment to local resources and a philosophical belief that Czech wine should be aged in Czech wood, allowing the terroir of the barrel to complement the terroir of the vineyard. The wines are aged on oak barrels using the sur lie method for a minimum of 12 months, with selected vintages spending up to 20 months or even three years in barrel. The sur lie technique — ageing the wine on its fine lees — adds creaminess, complexity, and a subtle bread-like texture that rounds out the tannins and integrates the oak. After barrel ageing, the wines are matured in bottles until they reach the desired vitality — a process that can take months or years, depending on the vintage and the cuvée.

"Cuvée Kopce" — The Heartfelt Creation: The Cuvée Kopce is Vinařství Bystřický's most soulful and historically resonant wine — a field blend from their first vineyard, named Kopce, where the vines are 50 years old or more. It is composed of Blaufränkisch (Frankovka), Zweigeltrebe, Pinot Noir, Modrý Portugal (Blue Portugal), and Saint Laurent — five varieties that have grown together for decades, intermingling their roots, their canopies, and their characters in the clay-limestone soils of Kraví Hora. The wine is aged for 20 months in used barrique barrels, not filtered, and contains only minimal sulfur. In the glass, it has a fuller, denser color than the single-varietal wines. The taste combines a blend of ripe forest fruit and juiciness, supported by the work with the barrel. It is creamy, complex, and deeply satisfying — a wine that carries the memory of the first vineyard, the first harvest, and the first dream. As Vojta and Anna say: "Our beloved Cuvée Kopce comes from our first vineyard, making it a heartfelt creation." Serve at 16–18°C. Age 5–10 years. ~€30–€40 / ~$32–$44 USD.

"Frankovka / Blaufränkisch" — The Noble Red of Moravia: The Frankovka is Vinařství Bystřický's most classical and terroir-driven red — made from Blaufränkisch, the variety that has defined Moravian red wine for centuries and that reaches its highest expression in the limestone and clay soils of the region. The grapes come from organically farmed vines, hand-harvested at optimal maturity and fermented with gentle extraction to preserve fruit and avoid bitterness. The wine is aged in French oak barrels for 20 months, developing complexity, spice, and subtle vanilla notes while integrating the tannins. In the glass, it is medium ruby with garnet reflections. The nose offers sour cherry, blackberry, pepper, and a distinct earthy, mineral note. The palate is medium-bodied, with fine, silky tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine of both immediate pleasure and ageing potential — the classic expression of what Frankovka can achieve in the right hands. Serve at 16–18°C. Age 5–10 years. ~€18–€26 / ~$20–$28 USD.

"Saint Laurent / Svatovavřinecké" — The Spiced Elegance: The Saint Laurent is Vinařství Bystřický's most elegant and spice-driven red — made from Svatovavřinecké, the Czech name for Saint Laurent, a variety that is closely related to Pinot Noir but that produces wines of deeper color, richer texture, and more pronounced spice. The grapes are hand-harvested from organically farmed vines and fermented with careful extraction. The wine is aged in French oak barrels, developing a creamy structure and depth. In the glass, it is deep ruby with purple reflections. The nose offers dark berries, cherries, plums, with hints of spice, smoke, and earthiness. The palate is medium to full-bodied, with soft, velvety tannins, vibrant acidity, and a long, spicy, fruity finish. It is a wine of elegance and depth — the perfect bridge between the lightness of Pinot Noir and the power of Cabernet. Serve at 16–18°C. Age 3–7 years. ~€18–€26 / ~$20–$28 USD.

"Zweigeltrebe / Zweigelt" — The Approachable Classic: The Zweigeltrebe is Vinařství Bystřický's most approachable and fruit-forward red — made from Zweigelt, the Austrian variety that has become a staple of Moravian viticulture for its reliability, fruitiness, and ability to produce charming, easy-drinking wines. The grapes are hand-harvested and fermented with gentle extraction, then aged in French oak barrels. The 2020 vintage was also bottled in magnum bottles, purely for the gastro scene — a testament to the wine's versatility and its ability to shine in restaurant settings. In the glass, it is ruby-purple with bright reflections. The nose offers cherry, plum, blackberry, and a hint of spice. The palate is medium-bodied, with soft tannins, fresh acidity, and a long, fruity, refreshing finish. It is a wine of immediate pleasure and genuine quality — perfect for casual drinking, light meals, or simply enjoying with friends. Serve at 14–16°C. ~€16–€24 / ~$18–$26 USD.

"Cabernet Sauvignon" — The Full-Bodied Powerhouse: The Cabernet Sauvignon is Vinařství Bystřický's most powerful and structured red — a wine that demonstrates the potential of this internationally renowned grape in the hands of a Moravian vigneron. The grapes come from organically farmed vines on clay-limestone soils, hand-harvested at optimal maturity and fermented with careful extraction. The wine is aged for 20 months in French oak barrels of various ages, developing complexity, structure, and the subtle vanilla and spice notes that oak provides. In the glass, it is deep ruby with garnet reflections. The nose offers blackcurrant, cassis, cedar, tobacco, and a hint of green pepper. The palate is full-bodied, with firm but ripe tannins, vibrant acidity, and a long, powerful, savoury finish. It is a wine of structure and ambition — proof that Cabernet Sauvignon can find a compelling home in Moravia. Serve at 16–18°C. Age 5–10 years. ~€20–€28 / ~$22–$30 USD.

"Cabernet Moravia" — The Hybrid Soul: The Cabernet Moravia is Vinařství Bystřický's most distinctive and locally resonant red — made from Cabernet Moravia, a Czech hybrid crossing of Cabernet Franc and Blaufränkisch that combines the structure and depth of Cabernet with the spice and elegance of Frankovka. This is a variety that is uniquely Moravian — developed specifically for the Central European climate and that has become a signature of the Velké Pavlovice sub-region. The grapes are hand-harvested from organically farmed vines and fermented with careful extraction. The wine is aged in French oak barrels, developing complexity and integrating the firm tannins. In the glass, it is deep ruby with purple reflections. The nose offers blackcurrant, plum, pepper, and a distinct earthy note. The palate is medium to full-bodied, with firm but ripe tannins, vibrant acidity, and a long, spicy, savoury finish. It is a wine of power and local identity — a wine that could only come from Moravia. Serve at 16–18°C. Age 5–10 years. ~€18–€26 / ~$20–$28 USD.

"Dornfelder" — The Dark & Juicy: The Dornfelder is Vinařství Bystřický's darkest and most fruit-driven red — made from Dornfelder, a German variety that has found a welcome home in Moravia for its deep color, soft tannins, and juicy black fruit character. The grapes are hand-harvested and fermented with gentle extraction, then aged in French oak barrels. In the glass, it is deep purple with ruby reflections. The nose offers blackberry, black cherry, plum, and a hint of chocolate. The palate is medium to full-bodied, with soft, velvety tannins, moderate acidity, and a long, fruity, smooth finish. It is a wine of immediate pleasure and dark, juicy charm — the perfect introduction to the Bystřický style for those who love full-bodied, fruit-forward reds. Serve at 14–16°C. ~€16–€24 / ~$18–$26 USD.

"Pinot Noir" — The Burgundian Touch: The Pinot Noir is Vinařství Bystřický's most Burgundian-inspired red — made from Pinot Noir, the notoriously difficult grape that rewards patience and careful farming with wines of extraordinary finesse. At Bystřický, the Pinot Noir is treated with the same respect and attention that it receives in the Côte de Nuits: hand-harvested at optimal maturity, fermented with gentle extraction, and aged in French oak barrels. The result is a wine of elegance and terroir expression — lighter in body than the Cabernet or Dornfelder, but no less complex. In the glass, it is medium ruby with garnet reflections. The nose offers cherry, raspberry, strawberry, earth, and a hint of spice. The palate is light to medium-bodied, with silky tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine for those who value finesse over power — a wine that proves Pinot Noir can find a compelling home in Moravia. Serve at 14–16°C. Age 3–7 years. ~€20–€28 / ~$22–$30 USD.

"Jesličky" — The Natural Expression: The Jesličky is Vinařství Bystřický's most natural and unadorned wine — a cuvée that represents the winery's commitment to minimal intervention and raw authenticity. The name "Jesličky" evokes the manger, the cradle — a symbol of origins, of beginnings, of the pure, unmediated expression of the vineyard. The wine is made with the gentlest possible methods, minimal sulfur, and no filtration — allowing the grape and the terroir to speak without interference. In the glass, it is a vivid expression of the vintage — fresh, alive, and deeply connected to the place where it was grown. It is a wine for those who value transparency over polish — a wine that tastes of the vineyard, the cellar, and the hands that made it. Serve at 14–16°C. Drink young to capture its vitality. ~€14–€20 / ~$16–$22 USD.

"Cuvée Signature" — The Unique Moravian Blend: The Cuvée Signature is Vinařství Bystřický's most distinctive and characterful blend — a unique Moravian cuvée that combines the strengths of multiple varieties to create a wine that is greater than the sum of its parts. Maturation in oak barrels gives the wine elegance and depth, while the blend provides complexity, balance, and a multi-layered flavor profile. The exact composition varies by vintage, reflecting the conditions of the year and the quality of each variety. In the glass, it is deep ruby with garnet reflections. The nose offers a complex bouquet of dark fruit, spice, earth, and oak. The palate is full-bodied, with integrated tannins, vibrant acidity, and a long, elegant, structured finish. It is a wine of both immediate impact and ageing potential — the flagship blend of the Bystřický portfolio. Serve at 16–18°C. Age 5–10 years. ~€22–€30 / ~$24–$32 USD.

Vessels & The Cellar: The heart of Vinařství Bystřický's cellar is oak — French barrels and, increasingly, Czech barrels from local cooperages made from Czech oak. The domaine began with French barrels, the classic choice for structured, elegant reds, but has gradually incorporated Czech oak as Vojta and Anna deepened their commitment to local resources and local expression. The combination of French and Czech oak creates a unique signature: the French barrels provide elegance, spice, and subtle vanilla, while the Czech barrels add a distinctive local character — a touch of the Moravian forest in every bottle. The wines are aged on the lees (sur lie) for a minimum of 12 months, with selected vintages spending 20 months or even three years in barrel. After barrel ageing, the wines are bottled with minimal filtration and minimal sulfur, then matured in bottle until they reach the desired vitality. The cellar is small, humble, and perfectly suited to the scale of the project — a place where Vojta and Anna can tend their wines with the same hands-on attention they give to their vines.