Weingut Krutzler. Deutsch- Schützen, South Burgenland, Austria. Press Dossier. June 2014

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Nigel Welch
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1 Weingut Krutzler Deutsch- Schützen, June 2014

KRUTZLER WINERY Deutsch-Schützen, The Krutzler winery is and has been a pioneer in South Burgenland, a region that was once the most well known appellation of Austria under the name Eisenberg (iron

2 KRUTZLER WINERY Deutsch-Schützen, The Krutzler winery is and has been a pioneer in South Burgenland, a region that was once the most well known appellation of Austria under the name Eisenberg (iron mountain) and is now successful under that name once again. The Krutzler family continues the ambitious path started in 1966 with the production of quality wines then an absolute exception in Austria. Reinhold s father Hermann Krutzler championed the Blaufränkisch variety at a time when white wines dominated South Burgenland. Today Blaufränkisch is the undisputed number one grape of the region. The belief in the potential of the area and the Blaufränkisch grape leads to the motto of the Krutzler family: We believed in it before the others did! 2

3 HISTORY Viticulture in the area dates back to the Celts around 800 B.C. and was further developed by the Romans. In medieval times the lands around Eisenberg were under the reign of the Count of Güssing and were coveted pieces of property. The village Perwolff was founded in the Carolingian Era in the place of today s Deutsch-Schützen. The Cistercian order founded the monastery Pernau and made a significant contribution to the development of winemaking. The fact that Eisenberg was part of the Kingdom of Hungary and thus, part of the Austro- Hungarian Empire, meant that its wine was drunk over a large geographical area. At that time, Eisenberg was a white wine region dominated by the Furmint grape. After the phylloxera crisis that began in 1860, many vineyards were neglected or cleared. Welschriesling became the main grape variety. The collapse of the Habsburg Dynasty deprived the remaining winegrowers of most of their market. In 1921 Burgenland (and Eisenberg with it) became part of the Republic of Austria. In the 20th century the wines of South Burgenland were mainly produced for sale and consumption at local wine taverns. This business was particularly flourishing on Eisenberg, which eventually lead to a decline first in quality and then in prices in the 1960s. At that time, Blaufränkisch had the image of a quite interesting and rare variety. Reinhold s grandparents Eduard and Anna Krutzler operated a mixed-agriculture farm at the time; wine was only produced for their own consumption. In 1966 Hermann Krutzler started to take care of the quality of his wines, which were still produced as a sideline. He filled them in 0,75l bottles no matter of course at that time and an expression of excellence. He also realised what potential the Blaufränkisch grape had and he made it his most important variety. In the 1980s Krutzler wines caused a stir in the growing gourmet community. In 1992 the farm was shifted to winegrowing solely and Reinhold Krutzler took over management of the estate. In this year he created the flagship wine Perwolff together with his father Hermann and his brother Erich. The Perwolff became one of the most well known Austrian red wines and a protagonist of the Austrian red wine miracle. Since then, South Burgenland and Eisenberg gained fame among wine lovers and are currently experiencing a renaissance. Numerous national and international accolades confirm the extraordinary position of the Krutzler winery. 3

THE KRUTZLER FAMILY Hermann Krutzler *1938 He was the first winemaker in South Burgenland and one of the very first in

It was he that established the excellent reputation of the Krutzler winery and became a role model for high class

Martha Krutzler *1949 Hermann Krutzler s wife supports Reinhold and Melanie wherever needed.

experience through internships at wineries in France, Italy and South Africa.

4 THE KRUTZLER FAMILY Hermann Krutzler *1938 He was the first winemaker in South Burgenland and one of the very first in Austria striving for high quality standards. It was he that established the excellent reputation of the Krutzler winery and became a role model for high class Austrian red wine. He still helps with words and deeds in the winery. Martha Krutzler *1949 Hermann Krutzler s wife supports Reinhold and Melanie wherever needed. Reinhold Krutzler *1972 The qualified cellar master was trained at the Bründlmayer Winery and gained international experience through internships at wineries in France, Italy and South Africa. Together with his father and his brother Erich he created Perwolff, one of the leading Austrian red wines. He is the winery manager today. Melanie Krutzler *1977 Reinhold s wife takes care of the children and supports Reinhold in all matters in the winery. And their kids: Clemens Krutzler *2002 Lena Krutzler *2004 4

5 PHILOSOPHY Were we to describe the Krutzler-wines with only one phrase it would be: Multi-layered and versatile Reinhold Krutzler says, Each of our wines displays elegance, suppleness and highly refined mineral character. We strive to bring out the unique texture, fruit and finesse that our region imprints on each wine. The firm tannin structure of our top wines requires bottle maturation to marry perfectly with the fruit. For Reinhold Krutzler the term mature applies for wines at least five years old. The style evolved slightly, but changed not dramatically over the years. Reinhold Krutzler explains, I gain experience every year and I start anew with each new vintage. Today we put more emphasis on details: canopy management, time of the harvest, gentle processing etc. Our philosophy and measures we take are customized to the particular conditions of each location. We have a commitment to our customers: the name Krutzler has to offer dependability! The wines should be served slightly cool with 16 C (60 F) maximum. This enhances their finesse and they offer full enjoyment even at warm outside temperatures. Reinhold Krutzler states, Today our food is lighter, less fat and it should promote our performance without making us tired. Red wines should also remain easy to drink and not be encumbering. That s what we can achieve here in South Burgenland very well: piquant, well-structured wines that are not a bit jammy. Our wines are perfect food accompaniment and by no means heavy. Honesty is very important to Reinhold Krutzler: Everything must be straightforward I don t tell fairy tales. Everyone can visit us and see for himself. All my wines are authentic. I like to be free in what I do, I don t want to bear another one s mark or be restricted by bureaucracy. We are not heteronomous. We know what we are doing! We make wines for people capable of distinguishing between good and excellent! 5

VINEYARDS On the family s 12 hectares (30 acres) there are vines with an age between 40 and 50 years. About half of the vines are between 25 and 50 years old.

6 VINEYARDS On the family s 12 hectares (30 acres) there are vines with an age between 40 and 50 years. About half of the vines are between 25 and 50 years old. From these, the grapes for Blaufränkisch Perwolff and Reserve are sourced. Yield restrictions were already a key to success for Hermann Krutzler. Grape picking is done exclusively by hand by family members and an experienced crew to ensure that only perfectly matured grapes are selected. For the Krutzler family, harvest actually begins in spring at budbreak. Painstaking care is taken to ensure sustainable vineyard management. While cautious thinning and precise operations are very important, the main work of ripening is done naturally by South Burgenland s climate and the mineral-rich soils of Deutsch-Schützen and Eisenberg. A great wine grows out of the interplay of many factors. Attentive canopy management and choosing the perfect moment for harvest are of decisive importance. Today the Krutzlers no longer rely exclusively on single vineyard wines, but rather focus on the interplay of premium fruit, consistent vineyard management and consistency of style when combining the diverse characteristics of Eisenberg and Deutsch-Schützen. 6

CELLAR The cellar is the least spectacular part of vinification, says Reinhold Krutzler. With the work in the vineyard and the harvest, the biggest steps have actually already been taken.

7 CELLAR The cellar is the least spectacular part of vinification, says Reinhold Krutzler. With the work in the vineyard and the harvest, the biggest steps have actually already been taken. Fermentation is done traditionally either in open or closed vats. The wine is then pressed gently after 14 to 28 days, depending on the style. The malolactic fermentation is carried out in steel tanks and/or in big or small oak barrels. We simply let nature take its course, technology is only used to a very slight extent. While Welschriesling is vinified exclusively in steel tanks, Blaufränkisch will rest some time in steel before it is racked into large wooden casks. The Blaufränkisch Reserve is matured in small used oak barrels for 16 months after its malolactic fermentation. Merlot is aged for 17 months in small oak barrels. Our flagship wine, Perwolff, is aged in small oak barrels for a total of 18 months. The wines are thus given the time they need to develop their distinct personalities. 7

8 THE REGION South Burgenland is called the wine idyll here in Austria. It is a dreamy and romantic area far removed from any major cities. Gently rolling hills form the viticultural districts that are concentrated in the north around Rechnitz, in the south around Moschendorf and in the centre at the Csaterberg near Kohfidisch, Deutsch-Schützen, and Eisenberg. Here the majority of the 180 hectares (450 acres) of Blaufränkisch vines is cultivated. CLIMATE The climate contributes significantly to the character of the South Burgenland wines. Unlike the rest of Burgenland, the Eisenberg area is not subject to the influence of Lake Neusiedl. The continental Pannonian climate interchanges with the Illyrian climate from the Adriatic Sea. That means the dry, warm air from the Hungarian steppe with its hot, dry summers is moderated by influences coming from the Mediterranean Sea. This interplay provides constant thermic air movement in the vineyards. The vines are protected to the north and the west by hill ranges and surrounding deciduous and evergreen forests. These factors lead to particularly cool nights with high diurnal temperature variations. This results in wines that are characterized by vibrant acidity and aroma intensity. 8

GEOLOGY As early as 1000 B.C. iron was mined by the Celts on the Eisenberg (Iron Mountain). The unique soil and climate mould the character of the wines.

9 GEOLOGY As early as 1000 B.C. iron was mined by the Celts on the Eisenberg (Iron Mountain). The unique soil and climate mould the character of the wines. The soils are in no way homogenous - to the contrary - they are very diverse. Folding processes and strata displacements have created a wide variety of soils in one small area. In Deutsch-Schützen and at the foot of the Eisenberg green slate is topped with deep loam with high iron content. In the vineyards situated higher on Eisenberg, vines root directly in a green slate that is geologically identical with that of the Grossglockner Austria s highest mountain. Green slate and iron-rich loam combine with a unique microclimate to lend Krutzler s wines their elegant and refreshing character. 9

10 THE VARIETIES Blaufränkisch Importance: First documented in the 18th century in Austria, it is regarded as high-quality grape yielding wines of international standards ever since the 1980s. Its ancient synonym Burgunder indicates the potential finesse of the variety. In Hungary it is known as Kékfrankos, in Germany as Lemberger. Conditions: The late-ripening variety is highly demanding of its vineyard site. Coulure easily occurs if the weather is cool during the flowering period. Wine: Blackberry or cherry tones are typical for Blaufränkisch, as are the pronounced acidity and abundant tannins. Good Blaufränkisch benefits from bottle maturation and moderately cool serving temperatures. Merlot Importance: Merlot is grown worldwide but the major role models come from the appellations Pomerol and St. Emilion in Bordeaux. With its 650 hectares (1625 acres) in Austria, its main relevance is as blending partner. Conditions: Needs good soils, is sensitive to late frost and coulure, and requires strict yield reduction. Wine: Soft tannins and plush fruit make Merlot a seductress when fully ripe. If not fully ripe, the aromas tend to be grassy and leafy. Good Merlot has outstanding ageing potential. 10

11 Zweigelt Importance: A new crossing of St. Laurent and Blaufränkisch bred by Professor Fritz Zweigelt in 1922 at the Teaching and Research centre for Viticulture and Horticulture in Klosterneuburg. Sometimes the old name Rotburger is still in use. Conditions: As the most widespread red wine variety in Austria, Zweigelt grows in favourable sites in all wine regions. It demands little from the soil, but requires intensive leaf plucking and yield regulation because it is very vigorous. Wine: The variety yields violet-reddish coloured wines with soft tannins. The spectrum ranges from easy-drinking, fruit-driven wines to potent wines matured in small oak barrels. They all possess a mellow, full body and aromas of ripe cherries and sometimes, black olives. Welschriesling Importance: Originating from northern Italy, Welschriesling (not related to Rhine Riesling) is known for light, crisp and refreshing white wines. It is also important as a base for sparkling wines as well as for noble sweet wines, thanks to its characteristic acidity. Welschriesling is planted in all Austrian wine regions. Conditions: The late ripening Welschriesling needs early and warm sites and soils with good water supply. Wine: Fresh and accessible with notes of green apples and citrus fruit. Dry Welschriesling is a refreshing culinary companion. Late harvest versions rank among the greatest sweet wines of the world. 11

12 THE WINES Welschriesling Soil: sandy loam Age of the vines: 30 years Fermented and aged in stainless steel tanks, this Welschriesling is typical for Eisenberg: crisp and delicate with pleasant acidity, plenty of flavour and typical spiciness. Food recommendation: cold cuts, fish, poultry, asparagus. Blauer Zweigelt Soil: mineral-rich loam and schist Age of the vines: years Fermented in closed vats, malolactic fermentation in stainless steel tanks, aged for 6 months in big oak casks. Delicate cherry and amarelle aromas and flavours. Mellow and sappy, slightly tart. Food recommendation: pasta, poultry, game. Blaufränkisch Soil: iron-rich loam and schist Age of the vines: 4-23 years Fermented in open and closed vats, malolactic fermentation in stainless steel tanks, aged for 6 months in big oak casks and stainless steel tanks. A textbook Blaufränkisch from South Burgenland: savoury, uncomplicated yet expressive with flavours of cherry, sour cherry, and berries. Already approachable when young. Food recommendation: red meat, game, mushroom dishes. 12

13 Blaufränkisch Eisenberg DAC Soil: iron-rich loam and schist Age of the vines: years Fermented only with natural yeasts in closed vats; aged for 9 months in used 500l oak casks. Cherry- and morello aroma; delicately lined structure with herbal spice, plums and cherries. Archetypically Eisenberg! Food recommendation: Pasta, poultry, game, red meat. Alter Weingarten A blend of 80% Blaufränkisch and 20% Zweigelt Age of the vines: 42 years Soil: iron-rich loam Fermented only with natural yeasts in closed vats; aged for 18 months in 500l oak casks. Deep berry fruit and plums. Clear structure, long finish. Food recommendation: roast meat and steaks. Blaufränkisch Eisenberg DAC Reserve Soil: iron-rich loam and schist Age of the vines: years Fermented only with natural yeasts in open and closed vats; malolactic fermentation in big oak casks and stainless steel tanks, aged for 18 months in big oak casks and small oak barrels. A vigorous, spicy wine full of character sourced from old vines that thrive in the best sites on Eisenberg and in Deutsch-Schützen. Mineral-driven with tremendous ageing potential. Food recommendation: steaks, mushroom dishes, game. 13

14 Merlot Soil: mineral-rich loam and schist Age of the vines: 18 years Fermented spontaneously without cultivated yeast in open vats, aged for 18 months in small oak barrels. Elegant and succulent with dense fruit and a very fine-grained tannic framework. Always a sell-out because of its high quality, yet low availability. Food recommendation: red meat, game, hearty sauces. Blaufränkisch Perwolff Soil: mineral, ferrous loam resp. schist Age of the vines: years Ferments only with natural yeast in open vats; malolactic fermentation in Barriques, aged for 19 months in Barriques and 500 litre casks. Elaborately processed from 30- to 50-year-old vines growing in premium sites on the Eisenberg and in Deutsch-Schützen, this is the paradigm of a sophisticated Krutzler Blaufränkisch with typical South Burgenland profundity. Perwolff is the historic name for the village of Deutsch- Schützen. The settlement was first mentioned under this name in chronicles dating Food recommendation: red meat, game, hearty sauces. 14

15 AWARDS Wine Spectator, USA: 1999 Perwolff: 92 points 2000 Perwolff: 93 points 2002 Perwolff: 91 points 2002 Blaufränkisch Reserve: 89 points Decanter, GB: 2002 Perwolff: *****/***** - maximum points! 2010 Blaufränkisch Reserve: 17,5/20 (91/100 pts) Decanter World Wine Awards, London: Silver medal for 2003 Perwolff and 2003 Reserve Silver medal for 2004 Perwolff VINUM, CH/D: Winner of the Red wine cup with 1997 Perwolff Wein Gourmet, D: Nominee for the Newcomer of the year at the Wine Awards 2004 United States Austrian Wine Challenge, USA: Gold Medal and 92 points for 2004 Perwolff Silver Medal and 88 points for 2004 Reserve René Gabriel on Perwolff: 18/20 points 2011 Perwolff: 19/20 points 2009 Reserve: 17/20 points Falstaff Weinguide 2014, AUT 2009 Perwolff: 94/ Perwolff: 94/ Perwolff: 93-95/ Perwolff: 93-95/ Reserve: 92/ Reserve: 91-93/ Eisenberg DAC Reserve: 92/100 15

2009 Merlot: 93/100 2010 Merlot: 92/100 2011 Merlot: 92-94/100 2012 Merlot: 92-94/100 2012 Alter Weingarten: 92-94 2012 Eisenberg DAC: 90-92/100 2010 Blaufränkisch: 91/100 2011 Blaufränkisch: 89/100

16 2009 Merlot: 93/ Merlot: 92/ Merlot: 92-94/ Merlot: 92-94/ Alter Weingarten: Eisenberg DAC: 90-92/ Blaufränkisch: 91/ Blaufränkisch: 89/ Blaufränkisch: 91-93/ Blaufränkisch: 90/100 A la Carte, AUT 2011 Perwolff: 95/ Reserve: 93/ Perwolff: 94/ Reserve: 92/100 PRAISE AND RECOGNITION: WHAT OTHERS SAY ABOUT KRUTZLER 16

17 The name KRUTZLER stands for wines with character and individuality. Since the 1980s this winery is present at the top level of the Austrian red wine pyramid perhaps because the wines rank among the rare age worthy red wines of our country. Actually there isn t more to ask of a winemaker. Franz Xaver Pichler, Winery F.X. Pichler, Austria For decades now the Krutzler family is a synonym for excellent Blaufränkisch. There is barely another winery that has promoted the reputation of this variety as much as Krutzler has. The Perwolff in particular is a real cult-wine that has given me some delightful evenings and is my favourite Blaufränkisch. I also enjoyed the immense pleasure to taste several mature Perwolff, for example the 1993 that is now 20 years old. This wine is now at its best but it will keep for some more years. The consistent quality of the Perwolff is remarkable; I have tasted every single vintage since the 1993 and it has always been a great experience! I am looking forward to the next bottle! Gerhard Kracher, Winery Kracher, Austria We are proud to represent WEINGUT KRUTZLER in the SAVAGE SELECTION portfolio of small top quality family owned and controlled wine estates from all over the world. It has been a privilege to distribute these excellent wines in our market for more than ten years. They are the finest expressions of Blaufränkisch that we know from South Burgenland, and offer us wines that can be enjoyed when young or kept for extended ageing in the cellar. This means that we can respond to three different types of demand, so we can propose the basic Blaufränkisch in place of a young fruity Beaujolais to one client, or the Blaufränkisch Reserve instead of a spicy southern Rhone red, or finally the Perwolff as an alternative to well structured wine of great long term potential wine from Bordeaux. Mark Savage MW, Savage Selection, UK For me the Weingut Krutzler is one of the great rarities of the wine world. The wines are deeply marked by their very particular character, as Blaufränkisch from an iron-rich soil, which gives a remarkable mineral tang to a grape variety that is already high in acidity and focused in a peppery and herbal way. But what makes Krutzler unusual is the polish and class with which these distinctive flavours are rendered. They have an international way of speaking, but what they say is theirs alone to say. Terry Theise, Skurnik Wines, USA Perwolff for me is one of the most interesting and most age worthy Austrian red wines and it keeps a personal touch throughout the years of its development. It has complexity, depth 17

and finesse without being ponderous. Reserve is a passe-partout, a good maturing food accompaniment that satisfies each sophisticated palate.

18 and finesse without being ponderous. Reserve is a passe-partout, a good maturing food accompaniment that satisfies each sophisticated palate. Blaufränkisch is an ideal wine for lunch if red wine is desired. Not too heavy, full of finesse and with a playful finish. Kurt Ryslavy, De Oostenrijkse Wijn - Le Vin Autrichien, Belgium Reinhold Krutzler produces expressive wines which are gaining in profundity and harmony with bottle age. These are not smooth-edged fashionable wines. To bring out the individual style of the Blaufränkisch variety and the terroir is the focus of this winery. They are at the top-quality-level of Austrian red wines. The flagship wine Perwolff enjoys cult status among connoisseurs thanks to its flavours, mineral character, complexity, power and ageing potential. Stephan Ritter, Ritter Weine AG, Liechtenstein The Eisenberg in South Burgenland with its sublime soils renders the Blaufränkisch a special touch. Reinhold Krutzler knows how to meld soil, climate, grapes and wood optimally. For us, Blaufränkisch Reserve and Perwolff are THE South Burgenland wines. Emerita Matter, Dani Matter Weine, CH 18

19 GENERAL INFORMATION Vineyards: 12 hectares (30 acres) Wines: 3% white 97% red Grape varieties: Blaufränkisch 85% Zweigelt 7% Welschriesling 3% Merlot 3% Cabernet Sauvignon 2% Production: 80,000 Bottles per year 100% dry wines CONTACT Weingut Krutzler Deutsch-Schützen 84 A-7474 Deutsch-Schützen Tel. +43 (0)3365/2242 or 2255 Fax +43 (0)3365/

The Villa Wolf estate was founded in 1756 by Johann Ludwig Wolf and was a highly

The Villa Wolf estate was founded in 1756 by Johann Ludwig Wolf and was a highly ROOS OF HE WINE he Villa Wolf estate was founded in 1756 by Johann Ludwig Wolf and was a highly regarded winery for more than two centuries. It entered an especially glamorous era in 1843 with the construction