The Štekar family with humble beginnings in the Goriska Brda zone of Slovenia back in 1985, when Roman Štekar began the winery alongside a small agriturismo. Today, his son Jure runs this lovely natural winery in the stunning hills of western Slovenia, being at least the 4th generation of winemakers but with family history dating back on the property to the 1700's. Originally, they were farmers for a nearby cooperative until the cellar took form, and now they are dedicated to the best fruit they can grow; farming 11 hectares of vines nestled within another 22 hectares of cherry orchards and forest. In 2006, the winery received its organic certification, showing further their commitment to low-impact start-to-finish wine making which they have supported since the beginning. the vines are the most important factor that lead to the incredible depth of Jure's skin-fermented range, and are the only part of the process that ever sees any sulfite use, and the rest of the process is handling the perfect grapes in the most natural way possible. A wide range in types of woods and their sizes are the predominant vessels in the cellar for natural fermentations as well as aging for development. With no filtration or fining, the Štekar wines result as pure expression of the local varieties with a soft and delicious approach, making for incredible natural skin-contact wines in the region that is possibly most famous for the category.
STEKAR - VIRTUAL VISIT
The following interview was recorded in the fall of 2020 during the Covid lockdown. These videos were intended to promote sales and create requests for samples during a time when promoting new wines was challenging. Although this promotion is over, the videos contain SO MUCH great content that we want to make it available to you.
To watch this Virtual Visit on YouTube - click HERE Pro-Tip: Underneath each video there is an expandable description (click Show More) where you will find 'time-stamps' that are quick-linked to particular topics throughout the video for easy navigation and quick information
The following interview was recorded in the fall of 2020 during the Covid lockdown. These videos were intended to promote sales and create requests for samples during a time when promoting new wines was challenging. Although this promotion is over, the videos contain SO MUCH great content that we want to make it available to you.
To watch this Virtual Visit on YouTube - click HERE Pro-Tip: Underneath each video there is an expandable description (click Show More) where you will find 'time-stamps' that are quick-linked to particular topics throughout the video for easy navigation and quick information
stekar malvazija
100% malvazija The Malvazija is a uniquely beautiful wine from this estate, full of character and style from the diverse Malvasia (locally Malvazija) grape. After a hand-harvesting from the young Pročno vineyard, and 7 days with skin contact, the must goes through fermentation and 9 months of aging in used 400L acacia barrels in order to give extra structure and to aid in bringing out the floral components of the grape. There was no added sulfites used for the entire vinification process, and the finished wine is intense in the nose, with beautiful fruit tones, robust herbal quality, and even hints of acacia flower. It is fresh while very full-bodied, harmonious in alcohol and acidity, and overall very balanced and wonderful for drinking solo, or around a feast of charcuterie and cheeses. 
stekar emilio
100% sauvignonasse (tocai) The Stekar Emilio is a premier white for the Štekar family, and takes its name from Jure’s great grandfather. Coming from a range of vineyards, this wine is a pure version of hand-harvested Sauvignonasse (used to be called Tocai) where it begins its natural fermentation in used barrels with 7 days of skin-contact. The wine continued through its fermentations and rested in the same barrels for 9 months before bottling with zero added sulfites for the entire process. Full and deep on the pallet with ripe fruit, herbs, and dynamic minerality, and the finish goes on for several minutes. Pair this wine on the dinner table with a plethora of cuisines, from brothy Asian-inspired dishes, to steak and potatoes. |
stekar rebula
100% rebula Stekar Rebula comes from this remarkable grape, which is native to this small little area of the world. It is planted on the famous local Opoka (marl) soils of the area, and was hand-harvested from the hilly and beautiful terrain. As the natural fermentation began, the skins remained with the must for 14 days in large, 2000L acacia wood barrles before pressed, seeing 2-3 punch-downs a day. The pressed must went back into the barrels to help accentuate the aromatics of the grape, and finishes the alcoholic fermentation after about 20-25 days. By the following late spring, the wine was bottled unfiltered, and the result is expressive and spectacular. Aromatic and inviting on the nose, the Rebula showcases great fruit and soft flowers, with an underlining minerality that foreshadows a crisp refreshing quality on the palate. A complex depth of fruit and mineral sit on the tongue with a particular weighted freshness, making for a stunningly tasty bottle to pair with a dinner table of wide assortments. 
stekar 'filip' blanc
100% rebula The Filip Blanc comes from only the Rebula grape, which is native to this small little wine region of the world. It is planted on the famous local Opoka (marl) soils of the area, and was pulled from the vines by hand, and brought immediately into the cellar. A natural fermentation in old French oak barrique took place with the skins still in contact with the must for 6-months time, before pressing and continuing its aging process in the same wood barrels for an additional 16 months. Without filtering or fining, the resulting wine is remarkably complex and full of texture, weight, and balance. From the time the Rebula spent with the skins, the aromatics are loaded with ripe fruits, white floral notes, and an enticing natural earthy nuance that ‘orange’ wines can often boast. The palate is extremely long, balancing its undeniable weight with a lifted fresh tone of bright acidity from the grape, with earth, flowers, and fruit to accompany it all along the way. This top white from Stekar is enjoyable now, but will only continue to develop in nuance and grace as the next few years pass. 
stekar 'filip' red
50% cabernet franc, 50% merlot The Filip Redcomes from a 50/50 blend of the estates top Merlot and Cabernet Franc. The grapes are planted on the famous local Opoka (marl) soils of the area, and was pulled from the vines by hand, and brought immediately into the cellar. A natural fermentation in old French oak barrique took place with the skins still in contact with the must for 6-months time, before pressing and continuing its aging process in the same wood barrels for an additional 26 months with occasional racking. Without filtering or fining, the finished wine is remarkably complex and full of texture, weight, and balance. The driven fruit and spice from the Cabernet Franc shines through with brightness and acidity to complement the dynamic and a bit lusher texture of the Merlot. Loads of brambly fruit, soft earth, and some pyrazinal character show through on the nose and pallet, and build up to a long and satisfying finish. This top red from Stekar is enjoyable now, but will only continue to develop in nuance and grace as the next few years pass. |
stekar sivi pinot
100% sivi pinot The Sivi Pinot is Jure’s remarkable Pinot Grigio, coming from a varying age of vines, within his Pročno and Španc vineyards. The famous Opoka soils (or marl) that are common in this area are what gives Sivi Pinot its extra personality with mineral and aromatics, and after a hand harvest, the fruit spent 30 days in contact with the skins to give extra texture and depth during its natural fermentation in wood (typically), and then aged in large French oak for 11 months before it was bottled; never seeing added sulfites or any filtration. With a gorgeous salmon peachy color in the glass, the wine is intense on the nose and palate with dried and ripe tree fruit, spicy apricot, and an undertone of fresh minerality. A wonderfully long finish, this wine has gorgeous depth, a slight grip, and well-rounded acidity for a very balanced ‘orange wine.’ 
stekar 'filip' jakot
100% sauvignonasse (tokaj) Filip Jakot is made from the local grape now known as Sauvignonasse that used to be called Tokaj (the same as what used to be called Tocai Friulano in Italy). This small production wine comes from the terraced hillsides of the estate and is brought to the cellar for a natural fermentation in old oak barrels. The juice remains with the skins for two full months before a gentle pressing, when the cleaned wine is put back into the barrels to age for another two years. Without filtering or fining, the bottled wine is as dense as it is lively, with wild aromas of kitchen spice, white flowers, and ripe pears. The texture in the mouth is complex, offering ample weight on the tongue as well as a fresh acidity to keep it from feeling heavy. Dried apricot, grapefruit pith, and warm spiciness play nicely with the vibrancy, lasting for a very long time on the finish. |
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MORUS
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morus 'alba'
100% sivi pinot The Morus ‘Alba’ comes from a gorgeous old plot of Sivi Pinot (Pinot Grigio) that averages about 55 years in age. The earth is Opoka, which is a lime-rich soil like marl, which gives a sense of class and minerality to the grapes, especially as the vines get older and search deeper into the ground. The fruit was all hand-harvested and brought immediately to the Vina Stekar cellar for natural fermentation in 225L French barrique where it stayed with its skins for 30 days before being pressed. Another 18 months of aging in these neutral barrels gave the wine ample time to mature and create an incredibly deep texture and palate for the unfined and unfiltered finished wine. A gorgeous salmon orange hue pours from the bottle to the glass and shows aromas of peach and nectarine skin, crushed rocks, and distant wild flowers. In the mouth, there are ample tannins to give grip to the focused fruit and fresh minerality that is persistent all the way through until the finish. |
morus 'virido'
100% sauvignonasse (tokai friulano) The Morus ‘Virido’ comes from a gorgeous small vineyard in Goriska Brda where only a few grapes are grown next to each other, and includes a plot of Sauvignonasse, which was formally Tokai Friulano before the laws changed. After harvest, the grapes remained with their skins for seven days in very old 500L French Tonneau before pressing and another 20 months in those same barrels. Only natural yeasts are relied upon for the fermentations, and only small bits of sulfur were added after malolactic finished, and just before bottling. The resulting wine has a lovely golden tone to its color, and smells of fresh apples, pears, almonds, and herbs. In the mouth, the texture is deep with fruit and hints of flowers, with balanced alcohol, ample acidity, and a long finish of toffee, Anjou pear, and persimmon. |
morus 'nigra'
merlot & cabernet sauvignon The Morus ‘Nigra’ comes from the small plot of vines that have started Morus side project of Jure Stekar. The equal split of Cabernet Sauvignon and Merlot comes into the cellar and naturally ferments together in old French barrique. After pressing, the wine continues through malolactic and stays in wood for 20 months, giving complexity and a smooth developed character to the wine. Only a small dose of sulfur was used before bottling, retaining as much natural life in the finished juice as possible. In the glass, there is an incredible aromatic character that combines the freshness of fruit, with dark brooding earthy qualities as well. On the palate, bright brambly fruit is lifted with lovely fresh acidity, and accompanies an array of herbs, floral tones, and subtle spices. The Nigra is a beautiful red that is easy to drink now, but also has the building blocks to last for many years to come. |