Weingut Krutzler Deutsch-­‐Schützen, South Burgenland, Austria Press Dossier June 2014 KRUTZLER WINERY
Deutsch-Schützen, South Burgenland, Austria
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!”
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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 AustroHungarian 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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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’!“
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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”.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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GEOLOGY
As early as 1000 B.C. iron was mined by the Celts
unique soil and climate mould the character of
homogenous - to the contrary - they are very
displacements have created a wide variety of soils in
on the Eisenberg (Iron Mountain). The
the wines. The soils are in no way
diverse. Folding processes and strata
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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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: 15–33 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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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Blaufränkisch Eisenberg DAC
Soil: iron-rich loam and schist
Age of the vines: 18 – 22 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: 25-34 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.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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: 32 – 50 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 DeutschSchützen. The settlement was first mentioned under this name in
chronicles dating 1221.
Food recommendation: red meat, game, hearty sauces.
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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 www.weingabriel.ch:
2009 Perwolff: 18/20 points
2011 Perwolff: 19/20 points
2009 Reserve: 17/20 points
Falstaff Weinguide 2014, AUT
2009 Perwolff: 94/100
2010 Perwolff: 94/100
2011 Perwolff: 93-95/100
2012 Perwolff: 93-95/100
2010 Reserve: 92/100
2011 Reserve: 91-93/100
2012 Eisenberg DAC Reserve: 92/100
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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2009
2010
2011
2012
Merlot:
Merlot:
Merlot:
Merlot:
93/100
92/100
92-94/100
92-94/100
2012 Alter Weingarten: 92-94
2012 Eisenberg DAC: 90-92/100
2010
2011
2012
2013
Blaufränkisch:
Blaufränkisch:
Blaufränkisch:
Blaufränkisch:
91/100
89/100
91-93/100
90/100
A la Carte, AUT
2011 Perwolff: 95/100
2011 Reserve: 93/100
2010 Perwolff: 94/100
2010 Reserve: 92/100
PRAISE AND RECOGNITION: WHAT OTHERS SAY ABOUT KRUTZLER
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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“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
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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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
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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GENERAL INFORMATION
Vineyards: 12 hectares (30 acres)
Wines:
3% white
97% red
Grape varieties:
Blaufränkisch
Zweigelt
Welschriesling
Merlot
Cabernet Sauvignon
85%
7%
3%
3%
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)3365/20013
E-Mail: [email protected]
www.krutzler.at
Krutzler Winery, Deutsch-Schützen
South Burgenland, Austria
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