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:
20% of the grapes come from the staircase-steep amphitheatre-shaped vineyards of Ürziger Würzgarten (Spice Garden). The volcanic rhyolitic soils are layered with red slate. Due to the southern exposure and the protective rocks, Ürziger Würzgarten is one of the warmer microclimates, producing opulent, aromatic, spicy Riesling with a typical zesty finish. However, the wine is dominated by characteristics typical of the Erdener Treppchen, located one kilometre downstream, where the terroir, microclimate, and wines are entirely different. Due to its western orientation, the slightly lesser gradient, and the lack of slate cliffs, Erdener Treppchen is cooler, which, combined with the blue slate soil, produces more delicate wines with racy acidity. The wine is named after the large rock separating these two Grand Cru vineyards: the Grand Lay. The 40 to 50-year-old vines are grown on original European rootstocks and are VSP trained, which allows easy canopy management. Summer leaf removal provides 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 crushed, pressed and clarified by sedimentation and pumped into 2,000-litre stainless steel tanks where cold fermentation with selected yeasts lasted 25-30 days with minimal lees contact to preserve the freshness and zestiness. Aged for four months in stainless steel, with blending taking place four weeks before bottling.

TASTING NOTE:
A light, elegant and dry Riesling delivering aromas of lemongrass, gooseberry and white peach are underpinned by a refreshing lime-zest character and a racy finish.

GRAPES:
Riesling 100%.