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 oliver pet nat
rebula & merlot The Oliver Pet-Nat is part of the newest line of wine from Stekar. Carrying the name of Jure’s second son Oliver, the wines are built for the fresher and more youthful palate. This ancient style of sparkling started with predominately Rebula, and a splash of Merlot for added color, from some of the younger estate vines, and came to the cellar, went straight to press, and started natural fermentation in stainless steel. Once the sugar level came down to about 16 g/l, the wine was bottled and capped and laid to rest for 3 to 4 months before release. Without a disgorgement, the finished wine is cloudy and mysterious. The aromas are of bread, brine, faint apricot, and lemon, all of which lead to an incredible and soft mouthfeel of bubbles, fruit, and verbena. A beautifully exciting sparkling wine that will accompany any occasion or meal. 
stekar oliver malvazija
100% malvazija The Oliver Malvazija is Stekar’s fresh side of the grape, focusing on the explosive character contained within the grape’s skins, versus incorporating the nuance that the skins add, like found in Jure’s other ranges. Once in the cellar, the grapes are pressed gently and the juice is placed in steel tanks for a natural fermentation before aging. Once complete, the wine is moved to 500-liter old oak barrels to age for about 10 months before being bottled, unfined and unfiltered. The result is aromatic and lovley, full of floral notes, candied orange, yellow apple, and a touch of lemon. The mouth is very expressive, rich with texture from the fruit and floral components, but balanced with lovely acidity, fresh stone fruit from the tree, and a long driven finish that brings with it some stony minerality. |
stekar oliver red
cabernet sauvignon & merlot The Oliver Red is part of the newest line of wine from Stekar. Carrying the name of Jure’s second son Oliver, the wines are built for the fresher and more youthful palate. Hand-harvested Merlot and Cabernet Sauvignon come into the cellar and begin a natural fermentation in stainless steel, but are only with the skins for two days before a gentle pressing, making for a lightly extracted red wine that is more focused on the fruit instead of the tannin and structure. Once fermentation is complete, the small batch was moved to 500-liter old oak barrels to age for close to five months before being bottled. The result is absolutely delightful to drink, vibrant and expressive on the nose with aromas of spice, black cherry, and strawberry. The palate echoes the fun and fresh aromas, with the fruit and acidity dancing in the mouth, leaning it towards the ‘chillabe red’ category of wine. A wonderful red to share as an aperitif, or to pair with foods fresh off the grill. 
stekar oliver rebula
100% rebula The Oliver Rebula is Stekar’s fresh side of the grape, focusing on the varietal character within, versus utilizing the skins to add extra tannin and complexity like the other Rebula’s of the estsate. Having been gently pressed right off the skins, the juice fermented naturally in stainless steel vats, and then once complete, was transferred to old oak barrels of 500-liters for about 10 months before it was bottled unfined and unfiltered. The result is deep yet absolutely vibrant and expressive with tree fruit, stony minerality, and clean citrus on the nose. In the mouth, the texture is really well defined; full of round fruit, precise mineral, and juicy acidity, all leading to a full and long finish that would sit next to a plethora of cuisine at the dining table. |
stekar malvazija
100% malvazija The Malvazija is a uniquely beautiful wine from this estate, full of character and style from the Malvasia (locally Malvazija) grape. After a hand-harvesting from the young Pročno vineyard, and 7 days with skin contact in stainless steel, the must then finishes 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 stainless steel with 7 days of skin-contact, and then is moved to old French barrels to continue, and also rests 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 while in stainless steel, and was then pressed and moved to large, 2000L acacia wood barrles. The time with the skins helps to 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 14 days in contact with the skins to give extra texture and depth during natural fermentation in stainless steel. The wine was then moved to large French oak and aged 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. |
