Vollenweider, Weingut
Summary
Founded in 1999 by Swiss-born Daniel Vollenweider, this boutique Mosel estate spans just 3.5 hectares of steep, slate-rich vineyards in Wolf and Kröv, focusing primarily on Riesling from ungrafted 80-100 year old vines. Vollenweider's minimal-intervention approach combines traditional methods with thoughtful innovation, transforming this first-generation winemaker from passionate outsider to respected producer in just over two decades.
Heritage & Leadership
Weingut Vollenweider was established in 1999 when Swiss-born Daniel Vollenweider purchased a small parcel of steep, terraced vineyards in the Middle Mosel village of Traben-Trarbach. Unlike many Mosel estates with centuries of family history, Vollenweider represents a first-generation winery founded by someone who developed a passion for German Riesling and decided to pursue winemaking professionally. After working harvests in various wine regions, Vollenweider specifically sought out old-vine parcels in the Mosel, acquiring his first vineyard in the Wolfer Goldgrube site. The estate began with just 1 hectare of vines and has gradually expanded to approximately 3.5 hectares through careful acquisition of additional steep-slope parcels. Daniel Vollenweider remains the proprietor and winemaker, maintaining direct control over all aspects of production at this intentionally small-scale operation.
Vineyards & Wines
Weingut Vollenweider's holdings comprise approximately 3.5 hectares of vineyards located primarily in the Middle Mosel villages of Wolf and Kröv. The estate's primary sites include parcels in Wolfer Goldgrube and Kröver Steffensberg, both steep, south-facing vineyards with blue and gray slate soils characteristic of the region. Many of Vollenweider's parcels contain ungrafted vines (wurzelecht) with ages ranging from 80 to 100 years. These vineyards sit at elevations between 120-250 meters above the Mosel River, with slopes reaching inclinations of up to 70%. The estate focuses almost exclusively on Riesling, which constitutes over 95% of plantings. The portfolio centers on site-specific bottlings that highlight the distinctive characteristics of each vineyard, with particular emphasis on prädikat wines including Kabinett, Spätlese, Auslese, and occasionally Beerenauslese and Trockenbeerenauslese in appropriate vintages. Annual production remains limited to approximately 15,000-20,000 bottles total.
Philosophy & Practice
Daniel Vollenweider adheres to traditional viticultural practices adapted to the extreme conditions of the Mosel's steep slopes. All vineyard work is performed by hand, including harvesting, which occurs in multiple passes to select fruit at optimal ripeness levels for different wine styles. In the cellar, Vollenweider employs spontaneous fermentation with native yeasts in a combination of old oak fuders and stainless steel tanks, depending on the specific wine. Fermentations typically proceed slowly at cool temperatures, sometimes extending through winter and into the following spring. Minimal intervention during vinification aims to preserve the distinctive character of each site and vintage. The wines generally remain on their fine lees until bottling, which occurs relatively late by Mosel standards, typically 10-12 months after harvest. This approach emphasizes precision and purity while allowing the distinctive slate minerality and fruit characteristics of each site to emerge. The estate's limited production ensures meticulous attention to detail throughout the winemaking process.