Who makes it
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.
What they make
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.