Hans Schwarz, also known as "The Butcher," began his career as a butcher before transitioning to winemaking. As a true "Burgenlander," he is skilled in hunting and farming, and has learned to work with his hands as his ancestors did. Initially, the Schwarz family primarily sold their grapes to the local winegrower's cooperative and wine master Alois Kracher, with the exception of a small production of their house wine "Giovanni." When Kracher recognized the exceptional quality of their grapes, he encouraged Hans to become a winemaker. In 1999, with the guidance of Kracher and Manfred Krankl from Sine Qua Non winery, the first wine under the Schwarz label was introduced. Today, Michael Schwarz, Hans' son, has taken over the winery after gaining professional experience in Saar, Mallorca, southern France, and Australia.

"The Butcher" Zweigelt

TASTING NOTES 

Violet-reddish in color. Aromas of cherry, dark berries, herbs and spices. On the palate it is balanced with firm tannins and flavors of cherry and oak.

FOOD PAIRINGS

Anything your local butcher sells. 

VINIFICATION

12 months aging in used barrique oak barrels

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