Weingut Karthäuserhof, Riesling Auslese, Karthäuserhofberg, VDP Grosse Lage, Trier, Mosel, Germany [RS: 71.8 g/l], 2003

Producer Profile

The Karthäuserhof is a magical place. And not primarily because of its idyllic location.

It is the eighth oldest winery in the world and has been the cradle of world-famous Rieslings for centuries. It was founded in 1335 by Carthusian monks who received the estate as a gift from Elector Baldwin of Luxembourg and ran it as a winery until secularization. The Karthäuserhof has been owned by the family since 1811, now in its seventh generation. Mathieu Kauffmann, Technical Director and Alsatian native is responsible for the vineyard care and vinification of the wine and his belief in an ecological approach to farming is going to shape the philosophy of Karthauserhof into the future.

Viticulture

From the steep, south-facing slopes of the Karthäuserhofberg vineyard in the Ruwer Valley are planted exclusively to Riesling on iron-rich Devonian slate. As a VDP.Grosse Lage site, the vineyard is among Germany’s most prestigious. The 2003 vintage was marked by intense summer heat, producing highly concentrated fruit. Grapes for the Auslese were hand-selected in multiple passes for optimal ripeness and botrytis influence.

Winemaking

Grapes were gently whole-bunch pressed and fermented slowly with native yeasts in stainless steel. The wine matured in tank on fine lees to preserve freshness and terroir expression. No oak was used, allowing the purity of fruit and the mineral tension of the site to shine. Bottled with natural residual sugar and vibrant acidity for long-term ageing.

Tasting Note

A richly textured, mature Auslese offering an opulent bouquet of candied apricot, orange marmalade, dried pineapple, and honeycomb, lifted by nuances of petrol, saffron, and a whisper of smoky slate. The palate is luscious yet balanced, with vibrant acidity cutting through the sweetness. Layers of tropical fruit, preserved lemon, and herbal tea evolve into a long, warming, mineral-etched finish.

Food Matching

A superb companion to spiced foie gras, duck à l’orange, or caramelised onion tarte tatin. For dessert pairings, try with apple strudel, lemon tart, or Roquefort with honeyed walnuts.