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Hans Schwarz's career actually began as a butcher, hence his nickname, "The Butcher". Hans in a true "Burgnelander" which means he is a hunter and a farmer and knows how to get things done with his hands as the generations before him had taught him. With the exception of a small production of the house wine "Giovanni", the Schwarz family primarily grew and sold thier grapes to the local winegrowers' cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia.
Michael Schwarz
TASTING NOTES | This Blaufränkisch is bursting with strength: after 12 months in wood, it shows ripe cherry fruit, dark berry jam and unbelievable expression of minerality.
FOOD PAIRINGS | Anything your local butcher sells.
VARIETALS | 100% Blaufränkisch
APPELLATION | Leithaberg, Burgenland
SERVING TEMPERATURE | Best served between 15ºC and 17ºC
AWARDS | 91 Points - Falstaff
TASTING NOTES | The quality if fruit shines here. This wine has structure. Bright cherries balanced by firm tannins and perfectly integrated oak usage.
FOOD PAIRINGS | Anything your local butcher sells.
VARIETALS | 100% Zweigelt
APPELLATION | Leithaberg, Burgenland
SERVING TEMPERATURE | Best served between 15ºC and 17ºC
AWARDS | 90 Points - Falstaff
Wine tastes better in moderation. Please drink responsibly.
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