Around twenty years ago, trained butcher Hans Schwarz from Andau took an unusual risk: he turned his butchery into a hobby and his previous hobby, viticulture, into a profession. But it was the right decision. As the warmest place in Austria, Andau offers the best conditions for making great wines. Not least because of Hans' often unorthodox methods, the Schwarz wines quickly became cult wines. Hans Schwarz relied on the autochthonous Zweigelt, which is still praised today as "Schwarz-Rot" by wine lovers, wine journalists, wine connoisseurs and wine restaurateurs. The "The Butcher" line is a tribute to the beginnings. However, the future must not be forgotten, and so Michael Schwarz, who has been running the day-to-day business since 2018, is now expanding "The Butcher" to include international grape varieties.
Michael returned after many internships abroad to continue his father's work. He is planning two new lines in the premium and basic range for the coming year. The winery itself has been expanded to include the "Schwarzmarkt", where you can not only taste the cult wines for yourself, but also Burgenland delicacies such as homemade bacon or Hans' famous chili cheese krainer. True to the motto: "Wine and sausage belong together for us!" The centrepiece of the tasting room is a metal bar in the shape of a Saumagen. How could it be otherwise?
Michael Schwarz is also expected to do what all young winemakers from famous wineries are expected to do: do everything just like his father - but in a completely different way. He more than lives up to these expectations.
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