Markus Molitor took over his father's estate in Wehlen in the heart of the Moselle region in 1984, at the age of 20, pursuing the work carried out by eight generations of his family. A hundred years ago, Mosel wines ranked as the most expensive in the world, ahead of Bordeaux. Markus has always firmly believed in the potential of this exceptional terroir. Driven by passion and an unwavering determination, the winemaker has worked tirelessly to restore Mosel wines to their former glory. Barely 34 years old, he rose to the highest international level and his wines now rub shoulders with the stars.
The winemaker produces nearly 90 micro-cuvées, sometimes with only a few litres of his prestigious TBAs. These wines have gained international renown and have been awarded the maximum score of 100/100 by Parker many times.
His vineyard spans 38 hectares of steep slopes with gradients of up to 80%, cultivated entirely by hand, and includes some vines which are over a hundred years old. It is mostly planted with Riesling, but there is also some Pinot Noir and Pinot Blanc. The grapes are picked at peak maturity and fermentation is achieved without the addition of yeasts, using only those naturally present in the grapes. Markus Molitor produces a wide range of dry, medium-sweet and sweet wines which are all of very high quality, in a unique style that allows the minerality of the terroir to express itself fully. Over the past 30 years, the winemaker has been following his ecological vision, embracing organic and biodynamic practices, though not to the fullest extent due to the difficult growing conditions.

The Mosel is one of Germany’s oldest winegrowing regions, renowned the world over for its Riesling wines. Wehlener Sonnenuhr is an iconic vineyard set on the steep banks of the Mosel in the village of Wehlen, at the heart of the Mosel Valley. Sonnenuhr German for sundial is a reference to an old stone sundial located within the vineyard. This site benefits from a distinctive microclimate, with dramatic south-facing slopes that allow for optimal grape ripening. The soils are dominated by blue slate, which retains heat and reflects light, promoting slow, even maturation. The grapes are hand-harvested, with careful selection to retain only fruit affected by noble rot. In the winery, the harvest undergoes gentle crushing followed by a short skin contact maceration, during which fermentation takes place at low temperature. The wine is then aged on fine lees in cask.
This Riesling displays a striking golden hue. The nose is marked by seductive aromas of candied fruit, dried apricot, honey and beeswax, underpinned by mineral notes characteristic of slate. On the palate, an opulent attack reveals a silky texture, leading into a long finish with remarkable aromatic persistence.