Dönnhoff Höllenpfad im Mühlenberg Riesling Grosses Gewächs

Dönnhoff Höllenpfad im Mühlenberg Riesling Grosses Gewächs

Region: Nahe
Grape: Riesling
Vineyard: Roxheimer Höllenpfad
Soil: Limestone with veins of red sandstone
Wine-making: Fermented and matured in a mixture of stainless steel vats and neutral 10+-year-old 1200L German stückfass from Hösch.
Slope: 40-65%
Aspect: South
Age of Vines: Approx. 10-40 years
Classi­fied  VDP. GROSSE LAGE

Roxheimer Höllenpfad

Famous, steeply sloping vineyard in a small side valley of the middle section of the Nahe River. The “Höllenpfad” (“Path to Hell”) name is an old one, likely referencing both the vineyard‘s steep slope as well as the unique color of the red sandstone. The surrounding landscape is bathed daily in the rich, warm light of the evening sun as it reflects off the hillside‘s distinctive red soil. It‘s also not hard to imagine that the word „Hell“ might have been uttered by many a winegrower after a particularly laborious day on these steep slopes. The weathered warm sandstone of the Rotliegend strata lends the wines their inimitable character. Grapes grown here tend to be very small with intense, nuanced aromas; the resulting wines are elegant with a spicy mineral fruit and excellent aging potential.

The loess loam soil of the Krötenpfuhl vineyard is notable for its high share of gravelly quarzite. Between the stony ground and its southern aspect, this neighbor to the Kahlenberg is known for warm soils and early flowering of the vines year after year. The loess loam substrate retains water well, ensuring the vines have sufficient moisture even in drought years. Vines growing in this type of pebbly soil tend to produce small berries with delicate aromas, a lively acidity and a long hang time

Farming Practice:

Press & Reviews

Vinous Media

This bottling from the stand of very old vines in Höllenpfad is full of juicy white peach fruit that I hadn’t expected from this site – but after all, we are talking about fruit-dominated vintage 2018. That’s not to say that certain elements conducive to austerity are absent: peach kernel piquancy, ash, crushed stone. On top of which, there is only one lone gram of residual sugar. The feel is full and firm, the minerally concentrated finish persistently pithy but juicy, and there is a welcome, saliva-inducing hint of salinity. “This is my new favorite child,” quipped Dönnhoff, “but it still has to finish school,” meaning not that these old vines need to be taught anything, but rather that he and Cornelius are still learning how to best channel this site’s and those vines’ potential.