Elisabeth Pichler-Krutzler from the Wachau and Erich Krutzler from the Burgenland founded their own wine estate in the Wachau in 2006. Both husband and wife originated from famous wine-making families. Together, they craft wines of great soul and individuality, based on a respect form nature and sustainable viticultural practice.
All this is a continuation of the path that Erich Krutzler set out on in the 1990s when he helped his family estate produce outstanding and characterful red wines in the Südburgenland. This is why a Burgenland Blaufränkisch finds its place in the range alongside Riesling and Grüner Veltliner.
The Pichler-Krutzler wines are pure, unadulterated and made without compromise to quality. Each wine is the reflection of its own terroir, harvested, raised and bottled without blending. Since there is no chaptalization, no juice concentration, no fining or additives of any sort, all the wines express their origins plain and clear. Just high-grade handcraft without any fancy trends.
Country of Origin:
Fermentation and Ageing:
Fermented in 600- and 1200 litre oak barrel, the wine was kept on the full lees.
Picked the same day, November 6, as the corresponding old-vines Pfaffenberg, this was the last of the Pichler-Krutzler 2013s to have been racked from its full lees. It offers ripe Mirabelle, peach and quince accented by grapefruit and nut oils, with lily- and rowan-like floral notes having emerged with time in bottle. Voluminous, glossy and opulently rich, it gains welcome counterpoint by way of site-typically smoky Szechuan or Madagascar peppercorn-like bite, leading to a finish of phenomenal sheer persistence. A subtle sense of sweetness is entirely supportive of a picture that reflects the ripeness and intensity of tiny but botrytis-free berries.