The producer
Elisabeth Pichler-Krutzler and Erich Krutzler began their estate in 2007 following their marriage. Erich places acidity ahead of ripeness and follows a minimal-intervention approach, with production decisions made plot by plot. The approach relies on trusting nature to guide the process on each plot, and it continues to inform his production decisions across the estate today, keeping acidity ahead of ripeness throughout.
Known for
Acidity-led Grüner Veltliner and Riesling
Notable facts
- Elisabeth Pichler-Krutzler and Erich Krutzler founded the estate in 2007 following their marriage.
- Erich Krutzler prioritizes acidity over ripeness.
- Minimal-intervention production decisions are made plot by plot.
From the atlas
Weingut Pichler-Krutzler
A couple-founded Wachau estate working plot by plot, with acidity ahead of ripeness and minimal intervention in the cellar.
At A Glance
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| Region | Wachau, Lower Austria |
| Current winery | Rothenhof, Dürnstein |
| Founded | 2007 |
| Founders | Elisabeth Pichler-Krutzler and Erich Krutzler |
| Principal grapes | Grüner Veltliner, Riesling |
| Approach | Sustainable and organic farming practices; minimal intervention |
The Producer
Elisabeth Pichler-Krutzler and Erich Krutzler came from wine-growing families, she in the Wachau and he in South Burgenland. Their marriage led to the foundation of Weingut Pichler-Krutzler in 2007.
The winery now occupies Rothenhof, a carefully restored medieval estate at the gateway to the Wachau, fitted with modern cellar technology. Organic farming, some stem inclusion and skin contact, Burgundy barrels and extended lees contact recur across the portfolio.
Erich places acidity ahead of ripeness. His minimal-intervention approach guides production decisions plot by plot.
Wines
Pichler-Krutzler Grüner Veltliner Dürnstein is entirely Grüner Veltliner, fermented and matured for four to five months in stainless steel. It is dry, invigorating and intended for youthful drinking. The 2017 note gives a peppery nose, a refreshing, gripping palate and an austere finish.
Pichler-Krutzler In der Wand is pure Riesling, with six to seven months of fermentation and maturation in stainless steel. It is focused and mineral, with stone-fruit aromas and length. The 2018 note adds white peach, green apple, grip and a long, delicate finish.
Pichler-Krutzler Riesling Ried Kellerberg is also pure Riesling. Fermentation and maturation last eight to nine months, partly in stainless steel and partly in large oak casks of 12 to 15 hectolitres. The wine is full-bodied and savoury, with layers and depth. The 2017 note identifies apricot, white peach, purity and marked acidity, with further development expected.
Sources
- https://www.pichler-krutzler.at/en/
- https://www.pichler-krutzler.at/en/winery/
- https://grapevinewinebrokers.com/featured-producer-pichler-krutzler/
- https://www.pichler-krutzler.at/en/wines/gruener-veltliner/
- https://www.pichler-krutzler.at/en/wines/riesling/