Eisenberg Meets Lightness & Finesse
Clemens Krutzler is a rising star in the Austrian winemaking scene, representing the fifth generation of the Krutzler family winery in Südburgenland. [^133^] At just 21 years old, he was awarded Falstaff Magazine's Best Young Winemaker of 2024 — a recognition of a talent that began at age 18 with a single barrel and has already redefined what Blaufränkisch from the Eisenberg can be. [^135^] [^139^] Working from the iron-rich brown earth and schist soils of the Eisenberg ("Iron Mountain"), Clemens blends his family's deep-rooted traditions with an innovative, low-intervention approach that prioritises elegance, vibrancy, and terroir transparency over power and extraction. [^133^] [^134^] He draws inspiration from time spent in Southern France, bringing techniques of blending and co-fermenting to traditional Austrian varieties, creating wines that are as versatile as they are distinctive. [^135^]
From a Single Barrel to Falstaff's Best Young Winemaker
The Krutzler family has been making wine in the Eisenberg D.A.C. in Southern Burgenland, Austria for 40 years. [^135^] What began as a modest family operation has grown into one of the region's most respected estates, with Clemens's father Reinhold and uncle Erich creating the legendary Perwolff — a master blend that has become the flagship of the traditional Krutzler line. [^133^] But Clemens was never content to simply step into his father's shoes. At 18 years old, he began a "fun side project" with just one barrel — an experimental cuvée that allowed him to test his own ideas about fermentation, maceration, and blending. [^139^] [^147^]
That side project quickly evolved into something more serious. By 2020, Clemens was managing his own parcels within the family's 12 hectares, applying a sustainability-certified, low-intervention philosophy that stood in deliberate contrast to the more powerful, tannin-driven style that colleagues like Roland Velich of Moric had perfected. [^134^] Where others pursued extraction and concentration, Clemens sought elegance and dance — a Blaufränkisch that was precise and vibrant, with a freshness that played around the iron-rich subsoil rather than being dominated by it. [^134^] His time spent in Southern France was formative: he returned with a love of blending and co-fermenting, techniques he began applying to traditional Austrian grapes in ways that no one in Eisenberg had attempted before. [^135^]
The result of this experimentation caught the attention of Falstaff, Austria's most influential wine publication, which named Clemens its Best Young Winemaker in Burgenland for 2024. [^135^] [^139^] The award was not merely a recognition of technical skill but of vision — the ability to see the "big picture" at an age when most winemakers are still learning the basics. [^135^] Clemens wants to pay homage to the generations before him and to Eisenberg by using grapes that are traditional to both, but he also wants to bring something new: wines that are versatile, that can be enjoyed with multiple styles of food or on their own, and that are made with conscientious, low-intervention methods in both vineyard and cellar. [^135^] If his first three vintages are any indication, the future of Krutzler — and of Austrian wine — is in exceptionally capable hands.
"He wants to pay homage to the generations before him and to Eisenberg by using grapes that are traditional to both but also wants to bring techniques of blending and co-fermenting we saw when in Southern France."
— The Wine Country
Sustainability Certified & Eisenberg Iron-Rich Schist
Since 2020, Clemens Krutzler has managed his 12 hectares with sustainability certification and the utmost restraint. [^134^] The Eisenberg — literally "Iron Mountain" — is not merely a poetic name. The slopes are composed of iron-rich brown earth and schist, a geological combination that imparts a distinctive minerality, precision, and earthiness to the wines, particularly Blaufränkisch. [^133^] This iron content is palpable from the first sip: a ferrous, almost bloody note that gives the wines a savoury depth unlike anything else in Austria. But while this mineral power often leads to robust, tannin-accentuated reds in the hands of other producers, Clemens's low-intervention philosophy with natural yeasts and restrained extraction lets the terroir speak without overwhelming it. [^134^]
The microclimate of the Eisenberg is equally distinctive. A unique combination of warm Pannonian climate and cooler currents from the East Styrian hills allows for long ripening periods with balanced acidity. [^133^] While daytime heat develops intense aromas, cool winds from the east bring the necessary freshness. This natural temperature fluctuation preserves the acidity structure that makes Clemens's wines so vibrant and lively. [^134^] He takes advantage of this by picking early — a deliberate choice that retains the inherent crisp acidity of the grapes and prevents the over-ripeness that can lead to heavy, alcoholic wines. [^140^] The result is wines that combine southern richness with alpine freshness — a climatic balance that is the signature of the best Eisenberg producers. [^134^]
The vineyard is planted to a mix of traditional Austrian varieties that reflect both the region's heritage and Clemens's experimental spirit. Blaufränkisch is the star — the indigenous red grape that has made Eisenberg famous. [^133^] Welschriesling, Weissburgunder (Pinot Blanc), Grüner Veltliner, and Riesling provide the raw material for his white wines and experimental cuvées. [^135^] Some of these vines are over 60 years old, particularly the parcels used for his Gemischter Satz — a traditional Austrian field blend that Clemens has revived with modern sensibility. [^135^] The combination of old vines, iron-rich soils, and a cool, continental climate gives Clemens a palette of flavours and textures that is uniquely his own.
Since 2020, all 12 hectares managed under sustainability certification. Low-intervention vineyard practices. Early harvest to preserve acidity. Conscientious treatment of vines and soil. [^134^]
Eisenberg's namesake iron-rich brown earth and schist. Distinctive ferrous minerality, precision, and earthiness. High schist content allows traditional varieties to express great minerality. [^133^] [^135^]
Warm Pannonian climate meets cooler East Styrian currents. Long ripening with balanced acidity. Daytime heat for aroma, night-time cool for freshness. Natural temperature regulator. [^133^] [^134^]
Blaufränkisch, Welschriesling, Weissburgunder, Grüner Veltliner, Riesling. Some vines over 60 years old. Traditional field blends (Gemischter Satz) revived with modern sensibility. [^133^] [^135^]
Natural Yeasts, Variable Maceration & Sur Lie Ageing
Clemens Krutzler's cellar philosophy is defined by three principles: natural yeasts, variable maceration times, and extended ageing on the lees. [^133^] He uses indigenous yeasts for all fermentations, minimising technical intervention and allowing the microbial life of the vineyard to shape the wine's character. This is not a risk-free choice — natural yeasts are unpredictable, ferment at variable rates, and can produce wines that are challenging in their youth. But they are also authentic, carrying the fingerprint of the Eisenberg terroir in a way that commercial strains cannot replicate. The result is wines with a distinct personality, vintage by vintage, that reflect the specific conditions of each growing season.
Clemens experiments constantly with the duration of grape skin contact — what the Germans call "Maischstandzeit." [^133^] [^134^] For his Blaufränkisch, he varies maceration from short, gentle extractions for his rosé to longer, more structured periods for his flagship red. The CK Mash-Up — his most famous experimental wine — sees only overnight maceration, producing a light-coloured, delicate wine that defies categorisation as either red or rosé. [^135^] This willingness to play with extraction is what sets him apart from more doctrinaire natural winemakers: he is not committed to zero skin contact or maximum skin contact, but to finding the precise duration that best expresses each grape and each vintage. It is a technical, almost scientific approach to creativity.
All of Clemens's wines are aged on the lees — the sediment of dead yeast cells and grape solids — in used oak barrels. [^133^] This "sur lie" ageing adds complexity, texture, and a distinctive savoury character to the wines. The lees protect the wine from oxidation while contributing compounds that enhance mouthfeel and aromatic depth. For his Gemischter Satz, the wine spends 10 months on the lees and an additional 9 months in bottle before release — a total of 19 months of ageing that transforms a simple white blend into something profound. [^135^] For the Blaufränkisch, fermentation in stainless steel is followed by 8 months in used barrels and 6 months in bottle — a total of 19 months from harvest to release that ensures the wine is stable, integrated, and ready to drink. [^135^] The CK line does not compete with his father Reinhold's legendary Perwolff; it complements the winery with an entirely new dimension of elegance. [^134^]
CK Mash-Up — "Blaufränkisch & Welschriesling Co-Fermented, Overnight Maceration"
The CK Mash-Up is Clemens Krutzler's most talked-about wine — a radical experiment that breaks all the rules and redefines what Austrian wine can be. [^133^] [^134^]
It is an even split of Blaufränkisch and Welschriesling, co-fermented on the skins — a red grape and a white grape mashed together in a single vessel. The grapes are macerated for only one night, resulting in a light, delicate colour that sits somewhere between rosé and light red. [^135^] After the brief maceration, the wine is pressed and aged for 6 months in used barrels, with no fining, no filtration, and minimal sulfur. [^135^]
In the glass, it is a luminous, pale garnet — almost the colour of a dark rosé. The nose is explosive and expressive: candied strawberry, black cherry, and a hint of rose petal from the Blaufränkisch, lifted by the citrus and green apple of the Welschriesling. Hints of rosemary and fennel create a savoury component that adds unexpected depth. [^135^] The palate is light-bodied but intense, with delicate tea-like tannins that dry the palate gently and leave a finish reminiscent of dark chocolate-covered cherry. This is not a wine that fits neatly into any category — it is too light for a red, too structured for a rosé, too complex for an orange wine. It is simply the CK Mash-Up: pure curiosity in bottle form, and a statement for the new Austrian natural wine scene. Serve lightly chilled. ~€18–€24 / ~$20–$26.
The Clemens Krutzler Range
Clemens Krutzler produces a focused range of wines under his "CK" label from his family's 12 hectares in the Eisenberg D.A.C., Südburgenland. The portfolio blends traditional Austrian varieties with experimental techniques — co-fermentation, variable maceration, and sur lie ageing — all made with natural yeasts, minimal intervention, and an early-harvest philosophy that preserves acidity and freshness. Prices are approximate and in EUR/USD.
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Retailers & Stockists — Clemens Krutzler Wines
Europe (including Switzerland)
Gerstl Weinselektionen (Switzerland) – Offers:
2022 Rosé — CHF 22.00
2021 Blaufränkisch — CHF 22.00
Gerstl Weinselektionen
Lebendige Weine (Germany) – Offers:
CK Rosé 2023 — €18.50; includes producer address and wine details. LEBENDIGE WEINE
CK Blaufränkisch 2022 — €23.00; detailed tasting notes and vinification breakdown. LEBENDIGE WEINE
CK Welschriesling 2023 — €18.66; listing confirms the same address. LEBENDIGE WEINE
feiniwy.ch (Switzerland) – Offers:
Perwolff 2021 (flagship Blaufränkisch) — CHF 60.00; includes producer overview. feiniwy.ch
United States
Point de Chêne – Offers:
Clemens Krutzler 2022 Blaufränkisch — USD 29.00.