A beloved institution in Andau, Austria, the Schwarz winery celebrated its 25th anniversary on May 25. In addition to their exquisite wines, the 750 or so guests were treated to culinary delights from Hannes & Michael Tschida, Gerd Kastenmeier, and Sepp Schellhorn's chef Maximilian Ferrari.
It's been 25 years since Hans Schwarz founded his winery. "As a trained butcher, I never intended to become a winemaker. But upon my friends' advice, 'Hans, make wine', I started on a wonderful journey." Operating since 1999, Hans' son Michael took over the management in 2017, drawing on the international experience he gained in Spain, France, Germany and Australia. “For us, wine is more than just a product – it's an expression of our passion and connection to the region,” says Michael Schwarz.
Last Sunday, May 25, 2025, the Schwarz winery in Andau, Burgenland celebrated their anniversary in style – with around 750 guests, including luminaries like Daniel Serafin, Leo Hillinger (Sr. & Jr.), Helena Ramsbacher, Nikola and Karl Reiter, Herbert Oschep, Pia Strehn and Walter Schneeberger, Harald Brunner and Peter Moser.
To mark the momentous occassion, Hans Schwarz personally roasted an ox. In addition, top chefs like Hannes and Michael Tschida, Gerd Kastenmeier and Maximiliam Ferrari served select delicacies – from mille feuille of boar's head to sashimi of yellowfin tuna and financiera. Musical entertainment was provided by Hocky & Sister and DJs Crazy Sonic and Izn.
My friends' advice, "Hans, make wine!", was the start of a wonderful journey.
The festive occasion was also used to officially inaugurate the “Schwarz-Markt” (lit. "black market"): A new tasting room and shop which has sold Schwarz's wares since back in July 2024. Here, viticulture and charcuterie are skillfully combined, offering not only top-quality wines but also home-made cold cuts and meat specialties.
Designed by architect Michael Leonhard, the building is a contemporary interpretation of a classic country house – fittingly in black, of course.
