The family has been producing wine since the 17th Century, but new cellars and a new house have been built on the outskirts of Trittenheim. Stefan Bollig and his wife Jill live in the estate house in Trittenheim with their family, whilst the Weinstube am Domhof (a wine pub) is situated in the old Piesport house. The total holdings of 4 hectares (10 acres) are tended by the family themselves. Their very steep sloped vineyard sites are composed mainly of blue and black decomposing slaty soil.
The Thanisch Muller-Burggraef family is one of the Mosel Valley's most famous producers. Their Estate is 12 hectares of prime vineyard sites, including a large holding of the famous Bernkasteler Doctor vineyard as well as the 350 year-old cellar beneath this site.
The estate sits in Bernkastel and possesses vineyards throughout the Mosel River Valley, many of which are in the "best of the best" locations such as Bernkasteler alte Badstube am Doctorberg, Wehlener Sonnenuhr, Graacher and Brauneberger Juffer and Juffer-Sonnenuhr. Dr. Pauly was one of the first to produce wines in stainless steel tanks, in Germany.
Family documents show that the Fischers' ancestors were involved in viticulture as far back as 1758. In 1950, Dr H.H.Fischer, a surgeon, inherited the estate from his father, an appointed public notary in Ockfen. Due to his medical duties in Frankfurt, Dr Fischer's wife, Gunhild, managed the estate. The estate is well-known for its Ockfener Bockstein wines, and in 1964 the former Lintz estate in the nearby village of Wawern was purchased; property dating back to 1043, which was formally owned by the cathedral seminary of Trier before secularization in 1796.Andnbsp; Being at a higher altitude than in the Mosel valley, the cooler microclimate and long vegetation period with harvesting into November, allows for Riesling to show its full potential, without high alcohol.
Traditional and meticulously detailed cultivation of the vines with strict pruning, careful soil & foliage management, low yields and selective hand-picking, are coupled with modern technology in the cellars, fermentation taking place in stainles ssteel under controlled temperature conditions. Although dry-style in taste, the Oppenheimer Riesling Kabinett(sourced from the Herrenberg) shows a fi ne, smooth balance with delicious juicy peachy flavors. The Sackträger wines are even more complex with pronounced sweetness, as wellas these typical juicy peach and apricot flavors from the rich loamy soil. Apart from recently using stelvin closures for Kabinett wines, Frank also uses the vinolok glass closure for his top-quality dry Diamant (diamond) Riesling Spätlese. The Pinot Gris is harvested at a high Spätlese benchmark without Botrytis, fermented dry, but released as QbA. The Pinot Noirs are also harvested at similar readings, fermented traditionally on the mash, and matured in new and old oak for 12+ months. The free-run juice is also used in the cuvée with Portugieser to produce their appealing dry rosé.
