Tasting Notes

A few hours of skin maceration prior to grape pressing; gentle separation of must (only first and free run juice used); must settled for 48 hours; cool fermentation in stainless steel; aging on full lees for 6 months without racking; one filtration before bottling; bottled under screw cap.

Winery Notes

Heinrichshof, owned and run by brothers Peter and Ulrich Griebeler since 2014, is one of a handful of Mosel properties with a primary focus on making dry (Trocken) Riesling.  While the steep slopes above the Mosel have traditionally been dedicated to sweeter styles, Heinrichshof is adapting to a new era of ripeness, and is making dry Riesling of great energy and detail, without any austerity, all for very attractive prices.

In addition to the  dry whites, the Griebler brothers also produce beautiful Kabinett and Auslese Riesling, showcasing the piercing purity and lightness of touch of these traditional Mosel styles.