Our mission
We are a team of enthusiasts who do our work with love for wine and nature. Working at Gurdau is our joy and mission. Together we strive to cultivate the vineyards, transform their potential into a first-class product and get it to your table.
An eye for detail
At Gurdau, we place great emphasis on detail and precision. Everything from the wine barrels to the apartment beds to the cutlery has been carefully selected with quality and design in mind.
This attention to detail ensures that our visitors' overall experience is maximized. Every element of the environment is thoughtfully designed to achieve harmony between aesthetics and functionality, thus delivering a unique wine tasting experience that aligns with our brand's values and philosophy.
Humility towards nature
At Gurdau we have a strong commitment and humility towards nature. Our vineyards are carefully maintained using organic and sustainable practices that blend with the surrounding landscape. We keep bees on site, which provide us with delicious homemade honey and also support pollination and biodiversity in the vineyards.
We operate organically here and expect to be certified organic within two years. By maintaining a balance between our operations and the natural ecosystem, we contribute to the ecological well-being of the region while ensuring that our wines authentically reflect the local terroir.
Respect for history
The winemaking tradition of the village of Kurdějov dates back over a thousand years. The first official records of vineyards date back to the 13th century, when Kurdějov was considered one of the most important wine-growing villages. In 1286, land with vineyards was bought here for large sums of money, and only the high nobility could afford wine from this area. Some wine routes in this area were even exchanged for entire villages. In the 16th century, German settlers brought advances in winemaking and increased the value of local wines.
After World War II, the German settlers who had taken care of the vineyards had to leave. The 1.5 hectares of vine rows that remained after the war were divided among the remaining 20 residents.
Gurdau in time
2026
Start of collaboration on the sectarian and resort project with architect Kengo Kuma. Start of construction of accommodation apartments for staff. Completion of the building for offices, warehouses and energy facilities.
2025
Three wines included in the World's Best Sommeliers' Selection for the first time. James Suckling rating 97 points. Further recognition from Falstaff and Wine Advocate. Planting of the Černá hora route (3 ha) focused on the production of sparkling wines using the traditional method (Riesling, Grüner Veltliner, Pinot Blanc).
2024
Strong international reviews: Wines highly rated by critics James Suckling and Jancis Robinson. Export expansion: Switzerland, Denmark, Singapore, South Korea, United Kingdom.
2023
International recognition:
Gurdau published in media, books and online platforms in over 50 countries. Ranked among the Top 10 projects on ArchDaily.
2022
Planting of the Díly route (2.6 ha) – Riesling and Pinot Blanc. Opening of the winery to visitors.
2021
The first vintage produced in our own winery.
Exceptional year. Planting of the Lipiny line (1 ha). Expansion of blue varieties on Stará hora: Frankovka, Merlot, Dornfelder.
2020
Start of construction of the winery according to the design of architect Aleš Fiala.
2015
The first vintage of Gurdau wines.
2013
Planting the first vineyards and renewing the tradition: Stará hora – Riesling (3 ha), Vinohrádky – Riesling, Grüner Veltliner, Pinot Blanc (4 ha).
2012
The decision to establish the Gurdau winery, whose name refers to the historical name of the village.
Eric Simonet
CEO
Vaclav Hort
Winery manager
Marek Sedláček
Winemaker
Marian Nemec
Sommelier | Sales representative
Jiří Zajicek
Chef
Jan Jati
Sous Chef
Michaela Sedláčková
Orders | Invoicing
Our team
We are a team of enthusiasts who do our work with love for wine and nature. Working at Gurdau is our joy and mission. Together we strive to cultivate the vineyards, transform their potential into a first-class product and get it to your table.
Karolína Brennerová