Kerschbaum
On the gentle hills of Horitschon in Austria’s Mittelburgenland, Weingut Kerschbaum has turned Blaufränkisch into a language of structure and drive. When Paul Kerschbaum began bottling in 1989, his ambition was clear: to give the region’s reds the precision of a soloist, built on rigorous vineyard work and patient élevage.
Clay and loam soils, Pannonian warmth and cool nights set the tempo. Grapes are hand-picked and strictly sorted, with parcels such as Dürrau and Hochäcker shaping the estate’s identity. Fermentations may run with native yeasts, extraction is measured, and maturation alternates between large oak and barrique—an approach reinforced by the estate’s cellar investments during the 1990s. Under Michael Kerschbaum, the signature remains the same: Mittelburgenland DAC with depth, balance and quiet confidence.Kerschbaum
On the gentle hills of Horitschon in Austria’s Mittelburgenland, Weingut Kerschbaum has turned Blaufränkisch into a language of structure and drive. When Paul Kerschbaum began bottling in 1989, his ambition was clear: to give the region’s reds the precision of a soloist, built on rigorous vineyard work and patient élevage.
Clay and loam soils, Pannonian warmth and cool nights set the tempo. Grapes are hand-picked and strictly sorted, with parcels such as Dürrau and Hochäcker shaping the estate’s identity. Fermentations may run with native yeasts, extraction is measured, and maturation alternates between large oak and barrique—an approach reinforced by the estate’s cellar investments during the 1990s. Under Michael Kerschbaum, the signature remains the same: Mittelburgenland DAC with depth, balance and quiet confidence.
