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Clemens Krutzler
The young winemaker Clemens Krutzler embodies the new generation at the traditional Eisenberg in southern Burgenland. He is developing his own style on the iron-rich soils of Deutsch-Schützen and Eisenberg, where the cool Pannonian microclimate provides ideal conditions for Blaufränkisch in particular. Since 2020, the young winemaker has been experimenting with natural vinification and precise maceration times. His interpretations of the local Blaufränkisch and Welschriesling varieties are characterised by elegance and vibrancy. Winemaker portrait
More about Clemens Krutzler
The history of the Krutzler winery is closely linked to the renaissance of Austrian red wine. What began in the 1980s with Hermann Krutzler's vision of quality wines full of character developed into one of the country's most exciting winegrowing sagas under his son Reinhold. The qualified cellar master, who learnt his trade at Bründlmayer and gained international experience in France, Italy and South Africa, returned with a clear goal: to bring the potential of his southern Burgenland homeland into the bottle.

Terroir as a destination
The Krutzlers' 12 hectares of vineyards are spread across the Deutsch-Schützen and Eisenberg vineyards - two of Austria's most fascinating terroirs. The 415 metre high Eisenberg forms a natural amphitheatre landscape with the Deutsch-Schützen vineyard, which slopes steeply down to the plain to the south-east. This geological formation protects the vineyards from cold northerly winds and creates a unique microclimate: warm Pannonian air meets cooler currents from the East Styrian hills. The intense sunny days and cool nights allow for long ripening periods with stable acidity - ideal conditions for complex, long-lasting wines.

The magic of iron
The region's unique selling point lies in its soil: The iron-rich brown earth and slate soils give the wines an unmistakable minerality. Nowhere else does the Blaufränkisch so precise, nuanced and earthy and at the same time so elegant and supple. This unique combination of terroir and microclimate forms the basis for Krutzler's uncompromising quality philosophy. Yields are deliberately kept low and the grapes are harvested exclusively by hand by experienced picking teams.
Natural vinification
In the cellar, the family minimises intervention. Fermentation takes place in traditional open or closed fermentation vats, followed by gentle pressing after 14 to 28 days - depending on the quality level. The malolactic fermentation takes place in steel tanks and/or large or small oak barrels. While the Welschriesling is matured exclusively in steel tanks, the Blaufränkisch matures first in steel and then in large wooden barrels. The Eisenberg DAC Reserve spends 16 months in used barriques, the Merlot 17 months. The flagship Perwolff matures for a total of 18 months in small oak barrels - time that every wine needs to develop its individual character.
The new generation
With Clemens Krutzler, the fifth generation is now entering the parquet. His vision combines the family's heritage with a bold look ahead. Since 2020, he has been experimenting with his own projects focussing on the indigenous varieties Blaufränkisch and Welschriesling. His signature style is reflected in varying maceration times and consistent ageing sur lie in used oak barrels. The aim: wines of captivating lightness, vibrancy and refreshing elegance.
The Krutzler winery continues to write its history in the symbiosis of the knowledge of its ancestors and the innovative spirit of the next generation. The certification by the Austrian Winegrowers' Association for sustainably produced wine in 2020 emphasises the family's holistic understanding of quality - from the vineyard to the bottle.
Text: Living wines
Photos: Winery Krutzler