Mosel - GermanWineEstates - The Site for German Wine Lovers

• Family estate revitalized by Karl-Josef and Christopher Loewen.

• Known for preserving old vines and traditional methods.

• Spontaneous fermentation.

• Long maceration for some dry wines.

• Focus on old-vine expression.

• Maximiner Herrenberg (ungrafted vines from 1896)

• Laurentiuslay

• Mineral, elegant, textural.

• Dry wines with depth and character.

• Biodynamic pioneer since the 1980s.

• Known for terroir-specific bottlings based on slate color.

• Wild fermentation.

• Long lees aging.

• Minimal sulfur.

• Focus on dry, terroir-driven wines.

• Family-owned for over 200 years.

• Led by Ernst Loosen, one of the most influential figures in German wine.

• Major force in reviving global interest in Mosel Riesling.

• Old vines (60–120 years).

• Only estate fruit for top wines.

• Long, slow fermentation; preference for spontaneous fermentations.

• Emphasis on single-vineyard bottlings.

• Erdener Prälat (tiny, extremely steep, volcanic red slate)

• Ürziger Würzgarten

• Wehlener Sonnenuhr

• Graacher Himmelreich

• Classic Mosel charm: floral, slatey, elegant.

• Sweet wines are lush but never heavy.

• Dry wines are increasingly strong and structured.

• One of the oldest estates in the Mosel (founded 1636).

• Famous for its historic ownership of the Bernkasteler Doctor vineyard.

• Focus on elegance and finesse.

• Gentle pressing, cool fermentation.

• Emphasis on fruity Prädikat wines.

• Doctor

• One of Germany’s most legendary vineyards.
• Produces wines of immense aromatic complexity and longevit

• Delicate, floral, refined.

• Sweet wines with exceptional lift and perfume.

• Founded in the late 18th century, based at the historic Scharzhof estate.

• Now in its 6th generation, led by Egon Müller IV.

• Universally considered the world’s greatest producer of sweet Riesling.

• Their wines routinely achieve the highest auction prices for white wine globally.

• Fermentation in traditional large old Fuder casks.

• Minimal intervention; the estate believes the vineyard should speak for itself.

• Focus almost exclusively on fruity and noble-sweet styles — they do not chase dry wine trends.

• Extremely selective harvesting, often with multiple passes (Fuder by Fuder).

• Feather-light alcohol (often 7–8%).

• Explosive aromatics: white peach, lime blossom, wet slate.

• A paradox of delicacy and intensity.

• Sweetness is always balanced by razor-sharp acidity.

• Founded in 1984 when Markus Molitor took over at age 20.

• Now one of the largest and most ambitious estates in the Mosel.

• Known for producing the full spectrum: bone-dry → TBA.

• Fermentation in both stainless steel and large oak.

• Long lees contact for dry wines.

• Uses a capsule color system:

o White = dry

o Green = off-dry

o Gold = fruity/sweet

• Obsessive vineyard work; extremely low yields.

• Wehlener Sonnenuhr

• Zeltinger Sonnenuhr

• Ürziger Würzgarten

• Graacher Himmelreich

• Bernkasteler Badstube

• Precision and clarity.

• Deep minerality and structure in dry wines.

• Sweet wines with incredible purity and tension.

• Among the most age-worthy Rieslings in Germany.

• Estate dates back to the Roman era.

• Owned by the von Schubert family since 1882.

• Fermentation in old Fuder.

• Focus on Kabinett and Spätlese.

• Wines often show a signature herbal, minty note.

• Abtsberg

• Herrenberg

• Bruderberg

• Ethereal, herbal, aristocratic.

• Sweet wines are among the most refined in Germany.

• Family estate dating back to the 1600s.

• Johannes Selbach is known for a traditional, terroir-first approach.

• Spontaneous fermentation in old Fuder.
• Minimal manipulation; no chasing trends.
• Wines often bottled with a touch of residual sugar to preserve Mosel typicity.

• Zeltinger Sonnenuhr
• Zeltinger Schlossberg
• Anrecht (a special parcel bottling)

• Pure, mineral, classic Mosel.
• Kabinett and Spätlese are benchmarks for balance.

• Sweet wines show exceptional finesse.

• Led by Thomas Haag (brother of Oliver Haag).

• Rapidly ascended to elite status in the last 20 years.

• Spontaneous fermentation.

• Long, slow elevage.

• Focus on purity and precision.

• Niederberg Helden (estate monopole)

• Juffer-Sonnenuhr

• Himmelreich

• Sonnenuhr

• Crystalline, mineral, tightly wound.

• Some of the most age-worthy dry Mosel wines.

• Revived by Roman Niewodniczanski in 2000.

• Now one of Germany’s most dynamic estates.

• Focus on dry, powerful Saar Rieslings.

• Long lees aging.

• Low intervention, spontaneous fermentation.

• Gottesfuß

• Scharzhofberger

• Altenberg

• Braunfels

• Bold, structured, muscular dry Rieslings.

• A modern counterpoint to Egon Müller’s ethereal style.

• Founded by Daniel Vollenweider, a Swiss winemaker who fell in love with the Mosel.

• Quickly rose to cult status.

• Focus on sweet and off-dry wines.

• Old vines, low yields.

• Spontaneous fermentation.

• Wolfer Goldgrube

• Aromatic, lush, exotic fruit.

• Sweet wines with remarkable precision.

• Tiny family estate with cult status.

• Led by Christoph and Andrea Schaefer.

• Gentle handling, spontaneous fermentation.

• Focus on Kabinett and Spätlese.

• Very small production.

• Graacher Himmelreich

• Graacher Domprobst

• Feather-light, filigree, emotionally expressive.

• Some of the most beloved Rieslings in the world.