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I confess I expected less. 2003 is a low acid vintage and the lower Mosel regularly has a gram less acid than the Mittelmosel. Konrad Hähn hadn't always managed these low-acid years; thus I was delightedly taken aback at the purity and articulation of his 2003s. And this despite truly low acids-lower than in the Pfalz. He opted, by the way, not to acidify; courageous fella.
Konrad Hähn and his estate have garnered a following over here. I don’t really need to tell the “how-I-ended-up-in-this-east-b.f.-place” story any more, now that y’all know they make good wine this far downriver. But viticulture along the lower Mosel has challenges of its own, and it’s worth at least a cursory glance at this sub-district. The first challenge is the sheer ridiculous steepness of most of these sites. They put the perp in perpendicular!

Plus they’re on centuries-old terraces and can never be flurbereinigt. The local expedient has been to build the monorack, which is basically a little set of wagons run by a diesel engine mounted to a rack, which coughs and sputters its way up the vertiginous slopes. You ride facing down (i.e. backwards as you ascend) so you can buttress your feet against the back of the cart. When the rack traverses a wall the angle is nearly vertical and your heart is in your shoes. You wonder (when you’re not gawking at the views) why did our forbears decide to grow grapes in such forbidding conditions when it would seem to have been equally plausible to plant vines on the valley floor. Probably because they didn’t have TV.

These are the furthest downstream of all Mosel vineyards. Any further and you’re in the suburbs of Koblenz. It may be the heat-island effect from the nearby city that makes these the warmest vineyards on the Mosel. The average must-weights are higher here, and regional co-ops pay a premium for these grapes. Or it may be that only the best sites are tilled anymore, and most of the vines are ungrafted. It’s worth the journey just to see the terraces.

The wines from these sites taste inimitably like great Mosel wines, with an extra expression of minerality that recalls licorice or lemon-grass. There’s a vein of red clay running through the Uhlen vineyard, giving those wines a redcurranty, earthy richness. The Weisenberg site produces the ballerinas.

Konrad Hähn seems to take little for granted; doesn’t do things merely because that’s how Things Are Done. His fruit is cleaned and gently pressed, then fermented with cultured yeasts and vitamin B, in order to keep sulfur levels down later on. Fermentation is as slow as possible:
“High temperatures destroy aroma molecules,” say Konrad. Also, “if you have too much carbonate evaporation you take aroma out of the wine. We never bottle with sorbic acid. First you don’t need to do it if your vivification is clean; second, we feel that despite all advertising you do taste it.” Konrad’s also evolving away from his early aversion to wines with stopped fermentations. He’s still 100% stainless steel.

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von Schleinitz estate facts:

Vineyard area:

7.5 hectares

Annual production:

4,200 cases

Top sites:

Koberner Weissenberg and
Koberner Uhlen

Soil types:

Slate and Rotliegend

Grape varieties:

97% Riesling, 3% Spätburgunder