Rheinhessen - Weingut Schlossmuhlenhof

Question 1

Weingut Schlossmuhlenhof Bio

Answer 1

The Schloss Mühlenhof property is a large estate of nearly twenty hectares and is spread across the slopes above Kettenheim, three kilometers south of Alzey. This size would seem reasonable, if not expected, for an estate which was started in 1846 and is now hosting the sixth generation. It began as a rye and wheat mill until the 1920’s when a small vineyard became the focus for the family income. The vines of that era have been replaced over time, but some on the property are still as old as 45 years old. Now in the hands of Gabriele, Nicolas and Walter Michel, the farm operates ‘organically’ but not by any legal standard. They follow what they call ‘ecologically healthy’ farming practices, with the intent on capturing the fruity expression of the Rheinhessen style. The vineyards are worked heavily in August to reduce yields: during this green harvest they will cut nearly half of their fruit. Grapes are vinified to preserve freshness while revealing depth and concentration. In the cellar, natural law does not apply. Selected yeasts, electronically-monitored steel tanks, pumps, and SO2 are used judiciously to hone the wine to purity and freshness. As a result of the length of time for which the family has worked with their soils, each wine captures a clear minerality and a distinct spirit from each varietal, from parcels as small as .4 hectares. The Michels’ final act, and perhaps their wisest, brings multiple tanks together, each with their strongest asset to form deliciously-drinking, full-flavored wines with a direct link to the Rheinhessen region. Provided the Michels continue in this way, there will be no shortage of this kind of wine along the Rhine, for the generations to come.

Question 2

2013: Schlossmühlenhof: Rheinhessen, Dornfelder Trocken

Answer 2

De-stemmed and crushed to ferment on skins for 10-14 days in stainless steel. Pumped off skins to continue a cool ferment (selected yeasts) in a larger tank. Aged later in a combination of barrique and larger oak barrels for 1-2 years. Bottled with SO2

Question 3

2015: Schlossmühlenhof: Rheinhessen, Spätburgunder Trocken, Blanc de Noirs

Answer 3

Spätburgunder is harvested in early October, de-stemmed, and quickly pressed into steel tanks. It is fermented at a cool temperature using selected yeasts for six to ten weeks. The wine is then pumped to another tank to rest on lees for five to seven months, with some bâtonnage to encourage texture. It is settled for two weeks and then bottled. Some SO2 is added.

Question 4

2015: Schlossmühlenhof: Rheinhessen, Sauvignon Blanc Trocken

Answer 4

The grapes spend 22 hours on skins and allowed to ferment for 9 weeks, spending 3.5 months on the lees with no battonage. The wine is then filtered at the end of February and bottled 4 weeks later.

Question 5

2015: Schlossmühlenhof: Rheinhessen, Riesling Trocken

Answer 5

From 18-22 year old vines planted on calcerous clay soils, the grapes are harvested from 4 vineyards planted on 5.3ha and then spend 11 weeks fermenting between 16-18 degrees. The wine spends 3.5 months on the lees and then is filtered once at the end of February before bottling four weeks later.

Question 6

2015: Schlossmühlenhof: Rheinhessen, Müller-Thurgau Trocken

Answer 6

Grapes are harvested in September before being gently pressed. The must is allowed to settle for a day, after which fermentation with added yeasts begins in steel tanks, lasting about six to ten weeks. Malolactic fermentation is not completed, and the wine is aged on the lees in steel tanks for five to seven months, after which it is bottled. Some SO2 is added.