With his vocation and avocation naturally married, Hans has adopted an experimentalist stance, cultivating an eclectic array of varieties, including Montepulciano, Arneis, Barbera, Gewurztraminer, Semillon, Tempranillo and Zweigelt - as well as the more traditional Sauvignon Blanc, Pinot Noir and Chardonnay.
Hans is widely known as a varietal specialist and a trendsetter for many other wineries but he is keen to point out that the success of his wines lies in the vineyard management, low yields and the non-interventional wine making.
The 100% organically managed vineyard benefits from a warm, dry microclimate where Hans ferments at cool temperatures using wild yeasts. Herzog’s whites are barrel-fermented in 500 litre oak puncheons and our reds aged for 12-30 months in French oak barriques, creating wines rich in varietal character.
"Hans is one of the leaders in exploration of new grapes"