Hajszan - (Archived)

A tremendous amount of luck is the reason Hajszan makes wine today. Two elderly women gifted him with their small vineyard holding, thinking he could make better use of it than they could. Stefan Hajszan never had the intention of making wine, but the wine bug quickly bit, and within just a couple of years he had expanded to almost 32 acres, gaining some of the best vineyard land in Vienna.
Not being able to find a cellar in Vienna, Stefan originally carted his entire yield to the Wachau, where his father had a small country cellar. Then in 2006, he found an old champagne cellar in the Doebling district and turned it into the first organic restaurant and cellar in Vienna. Since then all of Weinbau Hajszan’s vines have been raised biodynamic as per Rudolf Steiner. Exciting future projects for Hajzan include a sparkling Riesling and a new sparkling Gemischter Satz. Stefan Hajszan continues to march enthusiastically towards his goal of “producing wines of quality and longevity, and to once again ignite the Vienna wine hills with emotion.” Considering he’s only been making wine for about six years, it is most impressive that he is already winning top wine prizes in Austria.