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  • Weather

    7° C Broken clouds
  • Time

    08:09 AM
  • Wine average?

    86.9 Tb
  • Country Ranking?

    38
  • Region Ranking?

    11
  • Popularity ranking?

    167

History

In 1984, at the tender age of 20, Markus Molitor took over his father's winery with a clear aim: to produce Mosel Rieslings under the name "Molitor" in the tradition of eight generations and in the same quality that made the region world-famous 100 years ago – terroir-specific, unmistakeable and extremely storable.

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Vineyards

The "Molitor vineyards" are spread out over locations from Brauneberg to Traben-Trarbach and, since 2001, also along the River Saar. Due to this wide regional spread and the associated diversity of the slate soils and microclimates of the vineyards, the "Molitor Wines" represent every variety of Mosel wine.

The vineyards are stocked mainly with Riesling, while the excellent Pinot Blanc and Pinot Noir are grown on certain selected areas. Pinot Noir on the Mosel? The cultivation of red wine on the Mosel was only prohibited by law in the 1930s. What a lot of people don't know: before that, large areas of the Mosel winegrowing region were covered with Pinot Noir!

 

"Maturity instead of Oechsle" is our approach to achieving the ideal grapes in the respective quality grades – and it is not the analysis values, but people who decide when the grapes are perfect for picking. Every grape is selected as an important part of the "Molitor Wines". By the careful separation of all ripeness stages and the post-selection of individual berries in the vineyard we achieve the highest qualities – such as for example the unique series of late harvest and botrytis grapes over two decades.

 

We also place great emphasis on the natural management of resources in the cultivation of the "Molitor Vineyards". Soils enriched by exclusively organic means, deliberately gentle cultivation of the vineyards and a balanced leaf-fruit ratio deliver the desired high quality of the grapes – and set the standards for the potential of the resulting wines. High walls of leaves ensure the ideal supply of nutrients for fewer grapes per vine and promote the optimum in terms of extract yield and physiological maturity. Depending on the site, plot, density of the plants and the vintage, the harvest volume is 10 - 55 hl/ha.

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Winemaking

Select manual work Multiple selection, pure manual work, careful examination of every individual grape – as the most work-intensive period of the year, the harvest is decisive for the quality of what ends up in the bottle. With an experienced team the grapes are picked exclusively by hand in several rounds, so that what was carefully observed and nurtured for 350 days of the year is brought to its climax in the harvest.

Time is a decisive factor. Despite the increased risk, we harvest quite late. This gives the grapes time to ripen physiologically – the most important criterion to develop the optimum balance of the wines with increased extract values and animating acidity.

 

Stone vault Naturalness, site characteristics, complexity and potential for ageing – in keeping with this basic philosophy, all "Molitor Wines" are made by spontaneous fermentation. We deliberately refrain from using improving agents, enzymes or other aids. The old, three-storey vaulted cellar cut out of the slate offers an optimum, permanently cool climate with high humidity in which the wines are fermented extremely slowly.

 

Alongside maturation in stainless steel tanks, the wines are fermented and matured in large (1000 l, 2000 l, 3000 l) wooden barrels of high-grade, air-seasoned oak to ensure an especially natural flavour. These are the ideal maturation containers for high-quality Rieslings and, thanks to natural clarification and moderate oxygen contact, result in the same unmistakeable flavour as they have been doing for centuries.

 

Molitor wines are fermented at low temperature and slowly over months. The wines are then left to lie for several more months on the fine yeast to give them bloom and depth – the accustomed full-bodied character of the "Molitor Wines".

After a pause in winter, fermentation is ended as the temperatures start to rise in the spring. The wines are then left to lie for several more months on the fine yeast to give them bloom and depth – the accustomed full-bodied character of the "Molitor Wines".

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13 different wines with 19 vintages

People

  • Markus Molitor

    Vineyards with genuine steep slopes as opposed to the vast expanses of vineyard found in so many parts of the world are what make our terroirs unique..

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  9 wines  from  Weingut Markus Molitor . In a tasting of  43 wines 

2013 Domaine Leflaive Bâtard-Montrachet / Pale lemon yellow. Lemons, vanilla, minerals, spices, some floral notes, brighter expression for Bâtard, lighter. Fresh acidity, fresh and fruity, apples and citrus with more subdued minerals beneath, detailed and long. 95p

13d 22h ago

 Andrea Rinaldi / Sommelier, Pro (Italy)  tasted  1 wines  from  Weingut Markus Molitor . In a tasting of  39 wines 

Last weekends best wines including Cheval 1959, Romanee Conti 1970 etc.

5m 15d ago

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Meursault Charmes 2009, Domaine des Comtes Lafon
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