| Region of production: | Ruwer, Mosel |
| Winery Location: | Eitelsbach |
| Year Established: | The “official” founding of this estate was in 1335, when the Elector of Trier gave the vineyards to the Carthusian monks. |
Vineyard Holdings
- Eitelsbacher Karthäuserhofberg (17-hectare monopole): the vineyard is comprised of five distinct parcels: Burgberg, Kronenberg, Orstberg, Sang, and Stirn. The vineyard is south/southwest-facing and is between 160-275 meters in elevation.
Top Wines Produced
- Grosse Lage, Riesling, Karthäuserhofberg, GG
- Riesling, Spätlese Trocken, Alte Reben
- Riesling, Auslese Trocken, Tyrell’s Edition
- Grosse Lage, Riesling Kabinett, Karthäuserhofberg
- Grosse Lage, Riesling Spätlese, Karthäuserhofberg
- Grosse Lage, Riesling Auslese, Karthäuserhofberg
- Grosse Lage, Riesling Auslese, Karthäuserhofberg, nr. 43, 49, 57
- Grosse Lage, Riesling Beerenausles, Karthäuserhofberg, nr. 53, 27, 29
- Gross Lage, Riesling Eiswein, Karthäuserhofberg, nr. 49
Average Total Production
- 120,000 bottles
Summary
The property belonged to the Carhusian monks until 1811 when Napoleon put the property to auction in Paris. The name Karthäuserhauf means Carthusian. The property was purchased by Velentin Leonardy, and the property is still owned by his descendants. Recently the Tyrell family headed the house, and in 2012 Cristoph Tyrell turned the estate over to his cousin Albert Behler. The winery has also changed winemakers as well with Christian Vogt taking over for Ludwig Breiling in 2008. Vogt had worked with Breiling for a number of years, and he still consults on production. VDP member.
Style & Vinification Techniques
70% of the estates wines are dry. They do not use any chemical fertilizer and only use organic fertilizer such as horse manure, bark mulch, compostable grains, and shredded old vines, they do use fungicides in the vineyard if necessary. In every second row they have cover crops. They use cultured yeasts for extremely ripe grapes and botrytis-affected grapes, but hope for spontaneous fermentation for most wines. They do a minimal maceration with the skins. The wines stay on their lees until February, and a small amount of sulphur is added upon racking.
Producer Website: Karthäuserhof