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 grapes come from the staircase-steep amphitheatre-shaped vineyards of Ürziger Würzgarten, which translates as Spice Garden. The volcanic rhyolitic soils are derived from volcanic eruptions over 200 million years ago and 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. The Kabinett is made from ungrafted 40 to 50-year-old vines that have their original European rootstock and were planted in the very volcanic part of the Würzgarten. The vines are trained on the vertical shoot positioning system (VSP). The steep vineyard rows can be accessed by machine, which has made leaf removal, precise treatment application and canopy management easier. Through summer leaf removal, photosynthesis is slowed down, delaying physical ripening, but allowing for a later harvest with more aromatically ripe grapes. As a result, the wines have less alcohol but good aromatic maturity. The grapes are hand-harvested.

WINEMAKING:
The fruit was immediately crushed, pressed and clarified by sedimentation. The must was pumped into 1,000-litre stainless steel tanks where cold fermentation with selected yeasts lasted for 15 days. Fermentation was stopped prematurely at the desired sugar level to achieve a Kabinett style. The wine was aged for five months in stainless steel.

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:
Inviting aromas of red berries and creamy almond combine with smoky and herbal nuances on this rounded and exotic Riesling. A refreshing core of acidity offers wonderful balance to this stylish wine.

GRAPES:
Riesling 100%.

AWARDS:
Top 100, Wine Merchant, 2025