Description
Karthäuserhof, “Bruno” Dry Riesling
The wines of Karthäuserhof open portals into the wonderful world of Riesling. With almost a millennium of history behind the estate, it’s safe (and correct) to say that this wine is hundreds of years in the making. This is one of those producers we feature again and again, due to their ability to achieve brilliance year after year. If, for some reason, you still haven’t pulled the trigger on one of their wines, here’s an affordable launching pad. Caution: Once the floodgates have opened, there is no turning back. You’ll have a relentless craving for dry, prismatic Riesling!
Deep in the heart of the Mosel, Weingut Karthäuserhof calls the small river town of Eitelsbach home; its estate vineyard lies along the Ruwer River just before intersecting with the iconic Mosel. Peppered with ancient trees and an impressive manor house, the lay of the land here feels sequestered from the frenetic rush of this world. The name of this bucolic estate translates to “Farm of the Carthusians” and its rich history dates to the 11th century when it was first established as a monastery. The past six generations of winemaking have belonged to the same family, with legend Christoph Tyrell overseeing operations since 1986 (he was awarded “Winemaker of the Year” in 1997).
Karthäuserhof’s new “Bruno” series is an homage to Bruno of Cologne, the founder of the Carthusian order. It’s an affordable take on Karthäuserhof’s name that doesn’t sacrifice the foundations of this ancient estate: “steep vineyards, slate soil, and manual work.” Grapes for the 2019 dry Riesling were hand-harvested in early October and gently pressed before fermentation and lees aging in stainless steel. Bottling occurred in the late summer of 2020 without fining or filtration. In the glass, the wine reveals a vibrant straw-yellow hue with silver-green reflections throughout. The delicate nose greets you with piquant notes of lime zest, green apple peel, peach pit, and lemon blossom alongside classic Mosel markers of wet slate, herbs, petrol, and fresh acacia. The palate is dry with a hint of ripe fruit, high in acid, and resoundingly thirst-quenching. Serve around 50-55 degrees and pair it with the attached Vietnamese Pork dish. The flavors are magnificent together.
