Markus Molitor

Described as ‘The Lord of the 1,000 Rieslings’, Markus Molitor took over the responsibility of his parents’ 7.5 acre estate in 1984. Vision, drive and an uncompromising devotion to quality have increased the holding to 125 acres in 18 appellations of the steepest and most coveted vineyard sites along the banks of the Mosel. In the spirit of authenticity and terroir, all of these wines are fermented naturally – no cultured yeasts, no fining agents, no enzymes and no other additives are ever used. The bottle capsules are colour coded to give an indication of the style of the wine.

Mosel

GERMANY

“My wines should tie in with the golden age of Riesling from the Moselle with wines that are extremely typical of the location and storable.”

Markus Molitor

“It is this mixture of innovation, craftsmanship and tradition that characterizes his work. For us, he is THE Riesling ambassador who has had a lasting impact on the image of German wine abroad.” (Laudatio Meininger Award, Ilka Lindemann)

His maxim:
Meticulous and uncompromising manual work in the vineyard and cellar, due respect for the natural products grapes and wine.

Viticulture

In the truest sense of the word, the basis for all our wines is rooted in the slate. The deliberately gentle processing of the vineyards, low yields and the late harvest of physiologically ripe grapes ensure a unique wealth of extracts. Our vineyards are from Brauneberg to Traben-Trarbach and since 2001 also on the Saar. Due to the variety of slate soils and micro-climates available to us in viticulture, we can vinify numerous facets of Moselle wines.

Winemaking

Every single one of their wines, whether white or red, whether dry, finely dry or fruity-sweet, whether quality or predicate wine, reflects the potential of its location and vintage. And as individual, authentic and expressive as possible. This requires strict selection, precise manual work and the conscious assessment of each individual berry. No wonder, then, that during the harvest the grapes are read exclusively by hand by experienced teams in several passes and selected again in the cellar. Always under the watchful eye of Markus Molitor. Because only the careful separation of all stages of ripeness and the subsequent selection of individual berries allows the highest quality to emerge – such as the unique series of Beerenauslese and Trockenbeerenauslese that lasted over four decades. As has been the case for centuries, most wines are spontaneously fermented and aged in wooden barrels. Without fining agents, enzymes, pure yeasts and other additives. The old, 3-storey vaulted cellar hewn into slate rock offers an optimal, permanently cool climate with high humidity. Here the wines can ferment extremely slowly and naturally in peace and quiet. The wines are then left on the fine lees for months, giving them more mellowness, elegance and fullness.