Markus Molitor

The wines produced by Markus Molitor reflect the very essence of the Mosel: intensely sloped vineyards, mineral-rich slate soils and an exclusive concentration on the variety of Riesling. The estate's strong commitment to both tradition and innovation has clearly established them as one of the top names in the region, and the wines they produce are real reminders of just how perfect German wine can be. Whether one's preference lies with dry, off-dry, or sweet wines, there always is  a Markus Molitor Riesling that will surprise you.

History

One of the most prominent figures in German wine, particularly in the Mosel region, is Markus Molitor. The narrative begins when, at the youthful age of just 20, Molitor took the reins of a family business that extends back eight generations in the Mosel. But even in 1984, when he began, it was a clear run toward a not-so-great time for Mosel Riesling. Molitor took his vision and used it to carry Riesling back to prominence.

At the outset, the Mosel was essentially renowned for producing uncomplicated, sweet wines. Markus had the vision to make it known that the region could produce not only simple quality wines but also complex high-quality wines that could be consumed at any point in their lives and still be quite enjoyable.

Over the years, he has vastly and quite tastefully expanded the estate. He has also bought up many of the vineyard sites that are among the best from which to source grapes along the Mosel, Saar, and Ruwer.

The Vineyards

Markus Molitor’s estate now takes in around 120 hectares, making it one of the largest privately held wineries in the Mosel. The vineyards are spread across some of the region’s most famous sites, including Wehlener Sonnenuhr, Zeltinger Sonnenuhr, Graacher Himmelreich, and Ürziger Würzgarten. Each site is individual, with its own slope, exposure, and soil type.

The Mosel is known for its steep vineyards; some are so steep that grape pickers must use ropes to keep from sliding down while picking. The vines are mostly old, some over 100 years, and many are still planted on their original rootstocks. All vineyard work is done by hand, from pruning to picking, because the machines would just slide off the steep terrain.

The Terroir

Terroir is very important, and Markus Molitor is all about allowing the personality of each vineyard to come through. The soils here are mostly slate—blue, red, and gray—all of which contribute distinct elements to the wine. Slate holds heat, which helps the grapes ripen in this cool climate, and gives the wines their signature minerality.

The river Mosel plays its own part, reflecting sunlight onto the vines, and keeping it cool. That means the grapes here ripen in a slow, steady rhythm, retaining their acidity and, crucially, their freshness. The wines are diverse but consistently delightful, especially in terms of their very apparent and lovely fruit character, a real Mosel mark. They also tend to be very age-worthy, a combination of very apparent freshness and character that sets them apart from many other Rieslings.

The Grapes Used

Riesling is paramount for Markus Molitor. About 94% of the estate's vineyards are planted with this grape. Riesling is ideally matched to the Mosel's climate and soils, and it's renowned for demonstrating the character of not only individual vineyards but also specific vintages.

Some Pinot Blanc (Weissburgunder) and Pinot Noir (Spätburgunder) are also produced by Molitor, and both do quite well in certain Mosel sites. The former are fresh and pristine, while the latter are being looked at more and more, and with good reason, for their elegance and depth.

Way of Winemaking

The cellar work of Markus Molitor reflects nothing if not patience and precision. When it comes to picking the grapes, he and his team pick by hand, often making multiple passes through the vineyard to ensure that each bunch of grapes is perfectly ripe. They also sort very strictly. Only the best of the best makes it into the Molitor estate's top wines.

Wild yeasts are used in the slow, natural process of fermentation. Some wines use stainless steel for fermentation; others use large, old oak barrels. 

Often, the dead yeast cells (known as lees) are left with the wine for extra texture and complexity, and the bottling is done with minimal intervention. Letting the vineyard and the vintage speak for themselves is always the goal.

3 Fun Facts

- Markus Molitor has various colored capsules to demonstrate the type of wine and the sweetness level of that wine. The colors are as follows: white for dry, green for off-dry, and gold for sweet. It's a simple, effective system that tells you a lot about the wine really quickly.

- Eight Generations: The Molitor family has been making wine in the Mosel since the 18th century, with Markus representing the eighth generation.

- Very Steep Slopes: Some of this estate vineyard's steepest slopes in the world reach nearly vertical proportions and force workers to use harnesses or ropes to stay safe. Harvesting grapes under these conditions might make a person rethink using the word "harness" to describe a device that keeps a person from falling.