Mosel-Saar-Ruwer Region

Wines

Karthäuserhof Estate

Mosel-Saar-Ruwer, Germany

Recent archaeological findings near the Karthäuserhof and the village of Eitelsbach indicate the prior existence of a Roman settlement where winemaking was practiced. In the 13th century, the Karthäuserhof was the property of the Electors and Archbishops of Trier. From 1335 until 1803, it was farmed by Carthusian monks from the monastery of St. Albanus in Trier, but with secularization in 1794 it became the property of France. Then in 1811, Valentin Leonardy acquired the property at an auction Paris (from Napoleon), and to this day it has remained in his family.

Mr. Leonardy studied French winemaking techniques and was very active in the winemaking process, keeping meticulous records of the annual production and prices of his wines. It was under the direction of Leonardy's grandson, Wilhelm Rautenstrauch, however, that the Karthäuserhof achieved its reputation for great wines. The wines won awards and prizes in London (1863) and at other exhibits throughout Europe since then.

The estate is made up of an English park with centuries-old trees. The large manor complex includes the formerly moated castle dating from the 12th century, which still carries the name Bruno. The name Bruno is fashioned from steel rods attached to one of the walls (Bruno von Chartreuse was the founder of the Carthusian order).

For six generations the estate has been in the same family. In 1986 Christoph Tyrell and his cellarmaster Ludwig Breiling took charge. Their work has been recognized by Feinschmecker, Germany's leading food and wine publication, where Christoph Tyrell was chosen as the 1997 German Winemaker of the Year.

The single vineyard estate makes wines exclusively from the Karthäuserhofberg vineyard. One important step taken by Mr. Tyrell was to remove every third row of vines, which improved exposure of the vines and their grapes clusters to the sun and air, as well as easing vineyard work. Karthäuserhof uses no pesticides, preferring pheromones, which prevent insect pests from reproducing. The 19 ha or 44.5 acres of vineyards are planted 90% to Riesling (mostly original rootstock) and 10% other varieties.

Under the estate buildings are vaulted stone cellars where the wine is made using primarily stainless steel fermentation. Fermentation is arrested by cooling the tanks. The level of sweetness in the wines is achieved by blending together different tanks. This results in wines that are fresh, bright and elegant. All wines sold under the estate's name are 100% Riesling. There is also a small production of Pinot Blanc.

The Karthäuserhof Estate is a member of the VDP Mosel-Saar-Ruwer.