Riesling “Zeppelin”, Max Ferdinand Richter, Mosel


Max Ferdinand Richter winery produces this classic off-dry Mosel Riesling from the Mulheimer Sonnenlay vineyard. The bottle features a beautiful Art Deco label depicting the Zeppelin airships upon which this Riesling was served in the 1920’s and 30’s.

“The Mülheimer Sonnenlay is the largest single Richter vineyard and the source of the world-renowned “Zeppelin” Riesling. The vineyard sits on the west-southwestern side of a slate stone hill south of Mülheim, a dry riverbed formed during the last ice age 250,000 years ago. The name of the vineyard– Sonne (sunshine) and lay (slate stone) –perfectly describes the characteristics of the site. This often extremely steep vineyard has a loose slate stone soil structure that is enriched by pebbles, loam and sand deposited by the ancient river. This kind of soil creates wines that combine typical slate stone mineral character with animated and elegant fruitiness.”

When possible, they utilize natural yeasts and eschew chemical fining agents. Max Ferdinand Richter’s 48 steep acres are spread out in the Middle Mosel Valley between Erden and Brauneberg. Plantings consist of 95% Riesling and 5% Pinot Blanc grapes. The average age of Richter vines is 40 years.

“Wines from the Mülheimer Sonnenlay were served on the luxurious Zeppelin airships -including the Hindenburg – in the 1920s and 30s. Local growers, proud of this distinction, commissioned Bauhaus artist Hans Schlösser to design a label for the wine incorporating the iconic Zeppelin airship. The label is still featured today.”


Tasting Notes from Pinto Wines

Colour Pale green straw
Nose Zesty apple, melon and peach flavours with a concentrated mineral structure
Palate Beautiful, well ripened fruit and cleansing acidity

Fact Sheet

Size 75 cl
Grape Variety 95% Riesling and 5% Pinot Blanc
Alcohol % 10.5%
Style Medium Dry White
Estate/Producer Max Ferd. Richter estate
Country Germany
Region Mosel
Vintage 2020
Vinification Gentle pressing and slow temperature controlled fermentation in traditional old oak barrels (fuders)
Closure Screw Cap
Cellaring/Ageing Potential Ready to be enjoyed now with some potential for ageing(no more than 3 years)


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