Petr KočaříkThe Pinot Master
From a wedding gift vineyard in 1997 to Moravia's most respected Pinot Noir. One of the first 7 Autentists, organic since 2010, and uncompromising quality—if the wine isn't good, it doesn't leave the cellar.
A wedding gift vineyard, a search for truth in wine, and becoming Moravia's Pinot Noir icon.
Petr Kočařík started his winemaking journey in 1997 with a small backyard vineyard—just 1,000 square meters (10 arů)—that he received as a wedding gift from his parents. Located in the village of Čejkovice in the heart of Moravia's wine country, this humble beginning would grow into one of the region's most respected family wineries [^87^][^86^].
Initially, Petr made wine like his father—dry, acidic, with higher sulfur additions. But he didn't enjoy drinking those wines. He experimented with residual sugar and different yeasts, but that wasn't his path either. Around 2000, as more information became available about barrel aging on lees and malolactic fermentation, he found his way—and hasn't looked back since [^75^].
Today, Petr and his wife Lada work almost 2 hectares of vineyards (some sources say 2.5 hectares), producing only 7,000–10,000 bottles per year depending on the vintage. Their three children, parents, and friends all help during harvest. "We're a small family business," Petr says. "My wife and I do most of the manual work in the vineyard. Our children help me in the cellar" [^87^][^75^].
"Quality is the most important thing. We try to preserve the natural character of the wine, with an emphasis on the terroir."
Petr's philosophy centers on authenticity and terroir expression. "In our bottles you will find a reflection of the place and the weather of a particular year," he explains. This requires healthy, ripe grapes achieved through meticulous handwork—de-budding, suckering, and careful canopy management [^87^].
In the cellar, Petr practices minimal intervention: spontaneous fermentation, maceration with minimal manipulation, aging on lees in oak barrels (mostly 12 months), no clarification, no filtration, and only minimal sulfur additions. "We only add sulphur to the wine—and that in the minimum possible amount," he notes. Since 2010, he's treated vines only with products authorized for organic farming [^87^].
Petr was one of the first 7 signatories of Charta Autentistů (Charter of Autentists), the pioneering association of Czech natural winemakers. Through this community, he connected with like-minded winemakers including Bogdan Trojak, Richard Stávek, and Ota Ševčík—exchanging knowledge about organic viticulture and skin-contact winemaking [^75^].
12 Month Lees
No Filtration
Minimal Sulfur
Calcareous loess soils of Čejkovice—three distinct vineyard tracks, each expressing different facets of Pinot Noir.
Niva Hrbatá
0.95 hectares of sand-loam soil with calcareous loess subsoil. Two vineyards with SW and SE exposures (210-235m altitude). Home to Burgundy varieties (Pinot Noir, Chardonnay, Pinot Gris), plus Traminer and Hibernal. The Pinot from here is structured, fruity, and drinkable young [^87^].
Novosady
0.55 hectares on clay-calcareous loess. A 14-year-old vineyard with purposefully selected clones on a steep SW-facing slope (230-260m). "The best plot in Čejkovice." The flagship Pinot Noir comes from here—fruity, good acidity when young, excellent aging potential [^87^][^75^].
Odměry
0.4 hectares on Přední Odměra, SW-facing slope (230-255m), plus the original 1,000m² backyard vineyard. Family land "since time immemorial." Wide variety of grapes including Saint Laurent, Blue Portugal, Cabernet Sauvignon, Silvaner, and Riesling [^87^].
Pinot Noir in three expressions, iconic Hibernal, skin-contact Traminer, and uncompromising quality.
Niva Hrbatá Pinot Noir
The entry-level Pinot from the Niva Hrbatá vineyard. Structured and fruity, this is a wine that's "good to drink even in its first years." Shows classic Čejkovice Pinot character—elegant, not muscle-bound, with care in the vineyard showing in every glass [^87^].
Novosady Pinot Noir
The flagship wine—"vlajková loď." A combination of selected Pinot clones from the Novosady vineyard, which Petr considers the best in Čejkovice. Fruity with good acidity when young, excellent aging potential. 14 years old, steep SW slope, clay-calcareous loess [^87^][^75^].
Helezný Díl / Padělek Pinot Noir
From the oldest vineyard (planted 1981), a gentle south-facing terrace with sandy-calcareous loess. "Peaceful" location. The wine is smooth, velvety, easy to drink even when young. Petr's first self-planted vineyard—over 20 years old, evolved from earthy forest tones to fruitier expression [^75^].
Hibernal
The wine that became iconic unexpectedly. An interspecific variety (Seibel x Riesling) grown in frost valleys. Petr struggled with it—hated sweet high-sulfur versions, found dry versions too acidic—until he tried barrel aging and malolactic fermentation. Now matured in mostly new oak. "Everybody looks down on that resistant grape... until they have Mr Kočařík's version" [^75^][^87^].
Traminer
Traditional aromatic variety thrives in Čejkovice's calcareous subsoil. Petr works with maceration times from 5 to 50 days, creating wines with "hypnotising notes of rosewater" (per Taste of Prague). A masterclass in skin-contact aromatics—powerful yet elegant [^87^][^80^].
Chardonnay
A treasured rarity—only made in good years. When produced, it ages in the best barrels, at least half new. Shows Petr's Burgundian aspirations and his belief that Čejkovice's calcareous loess can produce world-class Chardonnay. Not every vintage makes the cut [^87^].
Cabernet Sauvignon
Rarely released—only 3 times in 10 years (as of 2022). In off years, Petr makes rosé instead. "The 2018 is the best one... while they still last." Shows climate change making Moravia viable for Bordeaux varieties—but only when perfect. Otherwise: "into the distillery" [^80^][^75^].
Odměra Červená
The basic red from the oldest family vineyard. Blend of Saint Laurent, Blue Portugal, and sometimes Cabernet Sauvignon—"depends on the year and the winemaker's decision." A reminder of traditional Moravian reds, "immensely fun and drinkable" [^87^][^80^].
Founding Autentisté
First Signatories
Charta Autentistů
Since 2010
No Compromise
Yes to Pinot
Traditional Method
"Petr is one of the Moravian winemaking icons and sages. Not only for his Pinot mastery, but also for the uncompromising simplicity of his approach." — Milan Nestarec
The Moravian Icon
Petr Kočařík represents the gold standard of Moravian winemaking—traditional, meticulous, and deeply rooted in terroir. As Milan Nestarec notes: "I've never drunk a bottle of Petr Kočařík wine I didn't like, not once. Even though his family farms only 2 hectares, he would never release a bottle that he doesn't stand behind 100%" [^75^].
His Pinot Noirs from three distinct terroirs (Niva, Novosady, Helezný Díl) demonstrate that Moravia's calcareous loess soils can produce Burgundian elegance. By refusing to follow trends (no pet-nat, no orange wine gimmicks), focusing instead on 12-month lees aging in oak, spontaneous fermentation, and organic viticulture, Petr has created a model of consistency and excellence. "Wine must taste as good as it can; as a result, it needs no explanation or justifications. In the end, there are only two kinds of wines: good and less good. Petr's wine clearly belongs in the first category" [^75^].
- Started 1997 (wedding gift)
- 1,000 m² → ~2 hectares
- Čejkovice, Moravia
- Family winery (7+ people)
- First 7 Autentisté signatories
- Organic since 2010
- Pinot Noir specialist (50%+)
- Three single-vineyard Pinots
- Niva Hrbatá (standard)
- Novosady (flagship)
- Helezný Díl (heritage)
- Calcareous loess soils
- Spontaneous fermentation
- 12 months on lees
- Oak barrel aging
- No filtration/clarification
- Minimal sulfur only
- 7-10k bottles annually
- Hibernal (iconic white)
- Traminer (5-50 day maceration)