Description

PRODUCER:
Founded in 1177, the Mönchhof, which translates as the ‘Monks Court’, is a former part of the Cistercian Abbey at Himmerod and is one of the oldest wine estates in the Mosel Valley. Weingut Mönchhof’s first-class vineyards comprise the precipitous slopes of the Ürziger Würzgarten, Erdener Treppchen and a core holding in the prized jewel of the Mosel Valley crown: the Erdener Prälat vineyard. The Eymael family purchased the estate from Napoleon in 1804 and passed it down through the generations. After the last descendant of the Eymael family did not have an heir, the Mönchhof was handed over to a group of vinophile investors. Today, the winery is managed by winemaker Philippe Conzen, along with Volker Berres, vineyard manager, and cellar worker Remigius Schetter, who have both been working in the winery since the 1980s and know every vine. Together they produce stunning Riesling wines, which are the epitome of elegance and style.

VINEYARD:
The Prälat is a true icon and one of the most famous and expensive vineyards in Germany. This tiny 1.5-hectare site is nestled in the steepest and most extreme part of the hill, between the two Grand Crus: Würzgarten and Treppchen. The steep slope faces south with near-perfect exposure to the sun and has a unique terroir blending blue-grey slate elements of the Erdener Treppchen with iron oxide elements of Ürzig. The parcel is planted with 120-year-old Riesling vines that, year after year, deliver the best grapes of the vintage. The vineyard is the last one to be harvested each year, as the berries hang loosely and ripen for a very long time. The old vines are trained using the traditional single-pole system that is characteristic of the Mosel, which allows for a greater planting density, and under healthy competition, their roots extend deep into the soil to find water and nutrients – some are over 15 metres deep. Cultivated by hand, the soils are loose and healthy and able to absorb rainwater easily. Only Auslese is made from the Prälat vineyard, and it still features the original label from the 1930s.

WINEMAKING:
A rigorous, manual selection took place, with only the ripest berries making the cut. The fruit was immediately crushed, and after sedimentation, the must was pumped into 500-litre stainless steel tanks. A short, cool fermentation with inoculated yeasts took place before being halted at around 8% alcohol. The young wine spent five months in stainless steel tanks.

VINTAGE:
The 2018 growing season saw perfect weather and abundant yields. It began with early bud break due to mild temperatures. Rainfall was minimal but sufficient to nourish the vines through hot periods without stress. The harvest was excellent, benefiting from optimal diurnal temperature variations, resulting in an outstanding vintage.

TASTING NOTE:
Rich, but beautifully balanced, with complex notes of apricot, brown sugar, baked pineapple and smoky herbs through to a remarkably juicy finish.

GRAPES:
Riesling 100%.