From mixed agriculture to the winery

In 1911 Herman Schwarzenbach the first, director of the manufacture for non-alcoholic wines in Meilen, bought the "reblaube" in Obermeilen, for his son Herman Schwarzenbach II. At the time the farm was composed of cows, sheep, a varity of fruit trees and vineyards. After training in France, Herman II. Started to cultivate rhubarb and asparagus. In 1956, his son, Herman Schwarzenbach III took over the management. He changes the mix more and more to vineyards and wine and in 1968 he gave up livestock management altogether. Instead, he planted more specialities, such as Chardonnay, Freisamer, Completer, Pinot Gris and Gewürztraminer, and gradually expanded his vineyards to 3 hectares.


Hermann III. Is the first winemaker on the lake of Zurich to grow grass between the vines,and the Schwarzenbach farm was always the biggest Räuschling- producer of the region. Herman IV. Schwarzenbach- Götti, who assumed the leadership in 1986, shared his father's passion for the very old and local varities of wines.. Nevertheless he started to cultivate more specialities, such as Sauvignon Blanc, Sémillon and Lemberger (Blaufränkisch). He embraced cold maturation, and became the first winemaker of the area to start barrel maturation and wine blends. He expanded the teroir to seven hectares and increased contract winemaking. In 2007 he build a modern winery capable of increasing the volume and quality of wine production., and was now able to expand the supply of grapes from contract growers cultivating 14 hectares of vineyards.