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:
Just over one mile down the river from the Mönchhof winery, one finds the Erdener Treppchen vineyard. ‘Treppchen’ translates as ‘little staircase’ as the vineyard is so steep that it is difficult to cultivate. Locals named the site after the stairs that workers built into the vineyard to make their lives easier hundreds of years ago. Due to its slightly western orientation and the lack of protective slate cliffs, the Erdener Treppchen is a relatively cool micro-climate. Combined with the blue slate soil, which typically affects the wines more subtly than the red slate found in the Würzgarten, wines from the Erdener Treppchen are more delicate, with more subtle aromatics and a racy acidity on the palate. The 40-50year-old vines are VSP trained, which allows easy canopy management on the steep gradient, and some are still on their original European rootstocks. Summer leaf removal allows for good air circulation and slows down photosynthesis, resulting in a later harvest producing berries with less sugar, less alcohol and good aromatic maturity. Hand-harvested.

WINEMAKING:
The fruit was immediately crushed, pressed and clarified by sedimentation, and the must was pumped into 1,000-litre stainless steel tanks where cold fermentation with selected yeasts lasted for 30 days. Fermentation was stopped prematurely at the desired sugar level to achieve a Feinherb (off-dry) style. Aged for five months in stainless steel, the wine was gently filtered before bottling.

TASTING NOTE:
A light Riesling featuring ripe stone fruit notes of peach and apricot, underpinned by zesty lime and lemongrass and a beautiful freshness balancing the off-dry finish.

GRAPES:
Riesling 100%.