Weingut Monchhof 'Salve', Riesling Feinherb (Off Dry), Mosel

A refreshing Riesling with notes of redcurrant, blood orange and a lovely balance of delicate sweetness and zesty acidity through to a slightly bittersweet finish.

Producer Note

Founded in 1177, the Mönchhof, which translates as the ‘Monks Court’, is formerly 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 the estate 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 40 to 50-year-old vines are grown on original European rootstocks. 70% of the grapes come from the staircase-steep amphitheatre shaped vineyards of Ürziger Würzgarten. The volcanic rhyolitith 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. 30% of the fruit comes from Erdener Treppchen, located one kilometre downstream, where the terroir, microclimate, and resulting 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 vines are VSP trained which allows easy canopy management on the steep gradient. 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 immediately crushed, pressed and clarified by sedimentation and the must was pumped into 2,000-litre stainless steel tanks where cold fermentation with selected yeasts lasted 18 to 20 days, fermentation was stopped prematurely at the desired sugar level. Aged for four months in stainless steel, blending took place four weeks prior to bottling. 

Tasting Note

A refreshing and grippy Riesling with notes of redcurrant, blood orange and a lovely balance of delicate sweetness and zesty acidity through to a slightly bitter-sweet finish.

Grape

Riesling 100%