Maximin Grünhaus 'Schloss' Riesling Trocken, Mosel, Germany 2023
The Maximin Grünhaus estate in the Ruwer valley has one of the longest continuous winemaking histories in Germany, with viticulture documented to Roman times and formal estate records beginning in the 7th century, when the vineyards were held by the Benedictine Abbey of St. Maximin. Passing through French administration under Napoleon, the property was acquired by the von Schubert family in 1882 and is now in the hands of sixth-generation proprietor Maximin von Schubert, who took over from his father Carl in 2014. The estate is a rare monopole: its three contiguous hillside vineyards — Abtsberg, Herrenberg, and Bruderberg — are wholly owned, planted exclusively to Riesling, and classified as VDP Große Lagen. Winemaker Stefan Kraml has been at the estate since 2004, guiding a cellar approach defined by indigenous yeast fermentation, natural settling, and aging in neutral oak and stainless steel.
- WINEMAKER: Stefan Kraml
- FARMING: Sustainably grown. Organic fertilization. No pesticides or herbicides.
- VARIETY: 100% Riesling
- TERROIR: Ruwer valley, Mosel. Sourced from the estate's Herrenberg and Abtsberg monopole vineyards on steep, south-facing slopes. Abtsberg: blue Devonian slate, up to 70% gradient, south-southwest exposure. Herrenberg: red Devonian slate with deeper topsoil and good water retention. Cool Ruwer microclimate. The 2023 vintage brought ample spring rain, a hot dry spell in June–July, and a warm autumn with mild nights; careful sorting at harvest selected only pristine, ripe fruit. VDP Gutswein classification.
- VINIFICATION: Hand-harvested. Whole-bunch pressed or destemmed depending on vintage conditions. Clarification by natural settling. Indigenous yeast fermentation in small stainless steel tanks and classic large neutral oak casks. Dry-style (Trocken); residual sugar: 7.9 g/L; total acidity: 9.5 g/L; 11.5% ABV.
- AGING: Matured in stainless steel and neutral oak casks in the estate's deep cool cellar.
- TASTING NOTES: Exotic fruit and delicate precision on the nose. The palate is juicy and mineral-driven, with fresh fruit, vivid acidity, and a long, stony finish with notable tension.
- FOOD PAIRINGS: Oysters, river trout, white asparagus, soft-ripened cheeses, sushi.
Maximin Grünhaus 'Schloss' Riesling Trocken, Mosel, Germany 2023
The Maximin Grünhaus estate in the Ruwer valley has one of the longest continuous winemaking histories in Germany, with viticulture documented to Roman times and formal estate records beginning in the 7th century, when the vineyards were held by the Benedictine Abbey of St. Maximin. Passing through French administration under Napoleon, the property was acquired by the von Schubert family in 1882 and is now in the hands of sixth-generation proprietor Maximin von Schubert, who took over from his father Carl in 2014. The estate is a rare monopole: its three contiguous hillside vineyards — Abtsberg, Herrenberg, and Bruderberg — are wholly owned, planted exclusively to Riesling, and classified as VDP Große Lagen. Winemaker Stefan Kraml has been at the estate since 2004, guiding a cellar approach defined by indigenous yeast fermentation, natural settling, and aging in neutral oak and stainless steel.
- WINEMAKER: Stefan Kraml
- FARMING: Sustainably grown. Organic fertilization. No pesticides or herbicides.
- VARIETY: 100% Riesling
- TERROIR: Ruwer valley, Mosel. Sourced from the estate's Herrenberg and Abtsberg monopole vineyards on steep, south-facing slopes. Abtsberg: blue Devonian slate, up to 70% gradient, south-southwest exposure. Herrenberg: red Devonian slate with deeper topsoil and good water retention. Cool Ruwer microclimate. The 2023 vintage brought ample spring rain, a hot dry spell in June–July, and a warm autumn with mild nights; careful sorting at harvest selected only pristine, ripe fruit. VDP Gutswein classification.
- VINIFICATION: Hand-harvested. Whole-bunch pressed or destemmed depending on vintage conditions. Clarification by natural settling. Indigenous yeast fermentation in small stainless steel tanks and classic large neutral oak casks. Dry-style (Trocken); residual sugar: 7.9 g/L; total acidity: 9.5 g/L; 11.5% ABV.
- AGING: Matured in stainless steel and neutral oak casks in the estate's deep cool cellar.
- TASTING NOTES: Exotic fruit and delicate precision on the nose. The palate is juicy and mineral-driven, with fresh fruit, vivid acidity, and a long, stony finish with notable tension.
- FOOD PAIRINGS: Oysters, river trout, white asparagus, soft-ripened cheeses, sushi.