Uwe Schiefer

The Climb

A formal grounding in hospitality came first at Hotelfachschule, where service standards and tasting language were part of the curriculum. That training carried into the dining room, where Uwe Schiefer worked as sommelier at Steirereck in Vienna until 1997. In that environment, wine was judged in real time: by precision, by pace, and by how well it held up under pressure from service. That restaurant discipline later fed into the work at Weingut Uwe Schiefer, where attention once directed toward the guest shifted toward the making of the wine itself. The move from sommelier to producer was less a change of field than a change of position within the same craft, with the table giving way to the cellar and vineyard.

Today

At Weingut Uwe Schiefer, Uwe Schiefer works as winemaker with the same emphasis on judgment and restraint that shaped his years in service. The role depends on close attention, steady decisions, and a clear sense of what the wine needs.

Signature

Uwe's signature wines include Szapary, Reihburg, Weisser Schiefer, Roter Schiefer, and St. Georg. Together, they outline the house style at Weingut Uwe Schiefer: direct, focused, and defined by a clear point of view.

In Their Words “I rely on puristic, natural viticulture.”

Recognition

At Steirereck in Vienna until 1997, Uwe Schiefer learned wine in the context of the dining room; in Welgersdorf, Austria, that knowledge became part of the work of making it. The throughline is craft accumulation, with each stage reinforcing the next.