The Schloss Mühlenhof property is a large estate (nearly 20ha) spread across the slopes above Kettenheim, 3km south of Alzey. This size would seem reasonable, if not expected, considering the estate was started in 1846 and is now hosting the 6th generation.

It began as a rye and wheat mill until the 1920s, when the small vineyard attached became the focus for the family income. The vines of that era have been replaced over time but some on the property are still as old as 45yrs. Now in the hands of Gabriele, Nicolas and Walter Michel, the farm operates ‘organically’ but not by any legal standard. They follow what they call, ‘ecologically healthy’ farming practices, with the intent on capturing the pure expression of the Rheinhessen style.

The vineyards are worked heavily in August to reduced yields (green harvesting), cutting nearly 1/2 of their fruit. Grapes are vinified to preserve freshness while revealing depth and concentration. Considering the size of the harvest, they are experts at doing just that. Knowing their soils for so long (mostly limestone combinations), the family does capture a clear minerality and a distinct spirit from each varietal, from parcels as small as .4ha. The Michel’s final act (perhaps their expertise) in the cellar, brings multiple tanks together, each with their strongest asset to form deliciously drinking, full flavored wines with a direct link to the Rhienhessen region. Provided the Michel’s continue in this way, there will be no shortage of this kind of wine along the Rhine, for the generations to come.

In 2019 they decided to expand their range and experiment with a low intervention approach that lead to their ‘Boden Funk’ wines. ‘Boden Funk’ can be roughly translated as ‘sound waves’ and is meant to express that the terroir is being transmitted through the roots, into the vines and then finally the grapes. During harvest the Michel’s keep a close eye on the process as they stand back and allow extended skin contact time and extended lees time while the wine ages. The wine is left unfiltered and unfined, using only gravity as a clarifying measure with minimal SO2 added at bottling (10g/1000L).

www.schlossmuehlenhof.de

Landwein Rhein, 'Das ist kein Schon"

50% Scheurebe, 40% Müller-Thurgau, 10% Gelber Muskateller

From 23 year old vines planted to 3ha, the grapes are hand-harvested at the beginning of October, de-stemmed and allowed to macerate for 14 days. Spontaneous fermentation lasts for eight weeks with temperature control and spends around 20 weeks on the lees, with stirring once a week. Unfiltered.

Landwein Rhein, "Das ist kein Orange"

80% Müller-Thurgau, 20% Silvaner

From 25 year old vines planted to 3ha of loess and calcareous clay soils, the grapes were hand-harvested and vineyard sorted together on October 5th. The whole clusters were allowed to macerate and spontaneously ferment in stainless steel for 12 weeks. Aged for seven months in stainless steel, the entire time on lees, and then bottled in January. Unfiltered.

Landwein Rhein, 'Pinke Pinke Rose'

50% Müller-Thurgau , 35% Sankt Laurent, 15% Gelber Muskateller

From 20 year old vines in Kettenheim and Alzey, planted to 1.5ha of loess and calcareous clay soils. The grapes are hand-harvested on October 8th, vineyard sorted and whole cluster maceration for 24hrs followed by spontaneous fermentation lasting six weeks in stainless steel. The wine spends five months on lees and then is bottled in January.

Deutsche Landwein, Spätburgunder Trocken, Blanc de Noirs “BODEN FUNK”

100% Spätburgunder

From 18 year old vines planted to 1.2 hectares of calcareous clay soils and harvested at the end of September. Pressed immediately followed by fermentation lasting eight weeks under temperature control. Aged for seven months in stainless steel before bottling. Unfiltered.

Deutsche Landwein, Sauvignon Blanc, “BODEN FUNK”

100% Sauvignon Blanc

From 10-15 year old vines planted to 2.5 hectares of calcareous clay soils. Harvested in early September, macerated for 36 hours with spontaneously fermentation lasting three weeks under temperature control in stainless steel. Aged for five months in stainless steel before bottling. Unfiltered.

Rheinhessen, Dornfelder Trocken (12 x 1 Liter)

100% Dornfelder

Grapes are de-stemmed and crushed to ferment on skins for ten to fourteen days in stainless steel tanks. The wine is then pumped off the skins to continue a cool fermentation using selected yeasts in a larger tank. The wine is then aged later in a combination of barriques and larger oak barrels for one to two years. It is bottled with some SO2.