Weingut Monchhof Urzig Wurzgarten, Alte Reben Riesling Spatlese Trocken (Dry), Mosel

A pure, dry Spätlese with hints of herbs, white peach and apricot through to a textured palate with a citrussy freshness reminiscent of grapefruit. Long and elegant. 

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 grapes come from the staircase-steep amphitheatre shaped vineyards of Ürziger Würzgarten, which translates as Spice Garden. The volcanic rhyolitith 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 Spätlese Trocken is made from un-grafted vines that were planted in the 1920s in the exceptionally rocky part of the Würzgarten that locals refer to as Kranklay. The old vines (Alte Reben in German) produce low yields of berries with great concentration and elegant finesse and are trained with the traditional single-pole training system, characteristic of the Mosel. 100 years ago, all the vineyard work was exclusively manual and this system allowed for easy access to the vines to cultivate them. It allows for a greater planting density encouraging deep root stocks some reaching depths of 15 metres. As the vineyard is manually cultivated, the soils are loose and healthy and can readily absorb rainwater. The grapes are 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 35-40 days. The Spätlese spent four months on the fine lees.

Tasting Note

A pure, dry Spätlese with hints of green herbs, white peach and apricot through to a textured palate with a citrussy freshness reminiscent of grapefruit. Long and elegant. 

Grape

Riesling 100%