Producer: | The stated goal is to produce wines that have never been available in Austria before. To close after the previous vintages, has also succeeded. Master butcher Hans Schwarz builds on the knowledgeable support of the two "Ks": the sweet wine guru Alois Kracher - now his son Gerhard - and the Southern California-based top winemaker with Austrian roots, Manfred Krankl ("Sine Qua Non"), who work with him give the grapes from the Andauer Rieden on the Hungarian border an international dimension. A white, a red and, a few years ago, a rosé wine called "The Butcher" - that's the whole range, of which 50 percent are exported abroad. Since last year, there is a straw wine from Zweigelt as the third wine instead of the rosé wine, plus "A Lita" in white and red. For years Hans Schwarz worked his twelve hectares according to instructions from Alois Kracher and has always been one of his most important and best grape suppliers. In 1999, the two friends decided to process the black grapes separately and to vinify their own black wines. |
Region | The climate in Burgenland is characterized by cold, snow-poor winters, hot, dry summers and a long, mild autumn. Lake Neusiedl acts as a climate regulator. Its surface softens the most extreme temperatures and thus creates ideal conditions for viticulture. The wine region Burgenland in Austria is divided into four wine regions. These are Neusiedlersee, Neusiedlersee-Hügelland, Mittelburgenland and Südburgenland. |
Variety: | Chardonnay, Grüner Veltliner |
production | 13 months aging, 60% new wood, 40% refilled barrels |
tasting note: | In the nose, yellow apple fruit underlaid with fresh meadow herbs, attractive bouquet, touch of orange zest. On the palate; complex, well-integrated woody spice, mineral, delicate grapefruit, a powerful food companion. |
Maturity: | Year + 5 years |
Enjoy: | Veal steak, egg mushroom ragout, full-bodied strong hard cheese. |
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