History and Terroir

The Egon Müller estate has long been deemed one of the greatest wineries in all of Germany’s esteemed Mosel region. The family has been farming the area’s steep, slate-based vineyards of the region since 1797, with sixth-generation Egon Müller IV at the helm of the property today. Comprising 28 hectares in total, over eight of which are located in the famed Scharzofberg vineyard, all farming at Egon Müller is done organically. The Müllers are also proud to own a small, three-hectare parcel of ungrafted vines dating back to the 19th century—a rare occurrence in the realm of European viticulture. Egon Müller is also the only German member of the Primum Familiae Vini, a tiny group of prestigious, family-owned wineries focused on quality and sustainability.

Farming and Winemaking

At Egon Müller, all fruit is hand picked and pressed without any skin contact, so as to maintain the natural freshness of the grapes. Fermentation and aging take place underground in large-format casks prior to bottling. Müller’s dry wines are known for their racy acidity and refreshing flavor profiles, whereas the sweeter styles (Spatlese, Auslese, and Trockenbeerenauslese) are regarded for their concentrated-yet-balanced structures. Whether dry or sweet, the thread that ties this impressive lineup of wines together is their naturally high amounts of lightning-like acidity, as well as their distinctly mineral-driven profiles. Over time, these distinguished bottles develop honeyed, floral-tinged flavor profiles of magnificent complexity—that is, if you can wait long enough to pop their corks.