English – In the press

In July 2014 we started to run our family estate HEINRICHSHOF. We expanded the vineyards from three to seven hectares. We grow grapes on prime steep vineyards like Zeltinger Sonnenuhr and Schlossberg. These great vineyards on slate soil are the basis for our elegant and mineral Riesling wines.

Peter & Ulrich Griebeler

In the press:

Falstaff – Wine Guide Germany 2019:
We were already taken by the 2016 vintage of the winery Heinrichshof, but what the brothers Peter and Ulrich Griebeler presented from the 2017 vintage surprised and excited us: the wines are even more precise and focused in their expression, „Rotlay“ with its spicy minerality developed in traditional Mosel Fuder sticks out amongst the dry Rieslings, while the noble-sweet Auslese impresses with its substance and freshness. For the whole assortment it can be said: the winery Heinrichshof offers a lot of wine for the money, the winemakers understand their craft.

Gault Millau – Wine Guide Germany 2019:
Heinrichshof strides ever onwards – and how! After our first award of one „Traube“ [grape bunch] last year, now follows the step up to two. In 2014 Peter and Ulrich Griebeler took over the company in its eleventh generation, extended the estate to seven hectares, and now the two of them seem to have found their feet. In the cellar they choose traditional production methods, using large oak barrels. The focus is on dry Riesling. The signature of the winemakers is consistently subtle, almost discreet aromatics, the wines are anything but superficial. These characteristics run like a thread through the collection. Especially good this year is the Pinot Noir with its fine spice, the same applies to the juicy yet subtle Beerenauslese.

Eichelmann – Wine Guide „Deutschlands Weine 2019“:
Peter and Ulrich Griebeler took over the parental business in 2014. After his winemaker apprenticeship (with Fritz Haag among others), Peter Griebeler studied viticulture and worked at wineries in Germany and abroad. Ulrich Griebeler completed a wine technician qualification after his winemaker apprenticeship (at Müller-Catoir among others), and then worked at the winery Hofstätter in South Tyrol. They have expanded the estate from 3 to 7 hectares. Their vineyards are located in Zeltinger Sonnenuhr, Schlossberg and Himmelreich. Cultivation is dominated by Riesling which accounts for four-fifths of the area, last planted was Pinot Blanc, there is also a little bit of Pinot Noir, Muller-Thurgau and Dornfelder. The wines are slowly fermented at low temperatures, partly in traditional barrels, partly in stainless steel, remaining long upon the lees. In the future, the vineyard area is to be further enlarged.

The 2017 Pinot Blanc is already convincing, with one third fermented in Fuder, Tonneau and steel, it is complex and full of spice. The dry Rieslings are each better than the next: all really dry, spicy, racy. The slow-opening Sonnenuhr Riesling must be singled out, also the „Tonneau“ wine is remarkable, which remained on the yeast until June and shows an open, spicy, complex style. A little more exciting even is the Fuder-fermented Rotlay Riesling which is closed at first, but after a few hours shows a spicy, salty style with a lot of play and length. Also the sweet wines show a lot of character. The Auslese „110°“ is fresh, fragrant with hints of citrus peel and stone fruit, the Beerenauslese furthermore exhibits a touch of tropical fruit, it is juicy, long and elegant despite its high sweetness. Not to be forgotten: the dark-berried, compact Pinot Noir from 2016.



The Independent:
Spring libations – Terry Kirby (19 March 2017) shares full-bodied and elegant white wines for those special spring meals of fish and white meats:
From Germany: Heinrichshof Sonnenuhr Riesling Trocken 2014
This is a classic, lusciously full-bodied German riesling from a family owned estate in the Mosel: gorgeous floral aromas lead to rich flavours of quince, apples and stone fruits which linger long on the palate. Just the right side of dry and ideal for an aperitif or with Asian-spiced foods.



2014 Schlossberg Riesling trocken 95 points

“The rank outsider among our Outstanding producers, and for most of us a discovery, the Heinrichshof in Zeltingen is a small (6ha) family estate now run by Peter and Ulrich Griebeler, whose grapes are chiefly grown on the steep slopes of the Zeltinger Schlossberg and Sonnenuhr (sundial). The wines are Peter’s domain. He trained with Armin Diel in the Nahe and Fritz Haag nearer home. The estate focuses on dry wines, and 2014 was its first vintage: bravo!”

Decanter Sep’16, Christelle Guibert’s top 20 Rieslings to try:
Peter & Ulrich Griebeler Dry Riesling 2015 91 points


Jancis Robinson / Richard Hemming MW:
-Peter & Ulrich Dry Riesling 2015 Mosel
Score 16.5/20
Brothers Peter and Ulrich Griebeler are the winemakers. The winery is located in Zeltingen and
has been owned by the family for many generations. A cold, slow fermentation is partly
completed in Fuders, the traditional 1,000-litre old oak casks used in the Mosel region, and
stainless-steel tanks.
Masses of blackcurrant fruit on the nose. Crisp and admirably crystalline. Chock-full of fruit.
Lovely now. Great balance. Long and with a flavour that’s tantalisingly between green apple and
Williams pear juice. Persistent.

-Zeltinger Sonnenuhr Riesling Beerenauslese 2015 Mosel
Score 17/20
Honey, golden syrup and a tremendous push of acidity driving the wine to a crisp finish. Very
impressive volume and intensity, and the balance is a miracle of nature. (RH)


The Telegraph:
Peter & Ulrich Dry Riesling 2015
Zesty, with the scent of grapefruit and lime, a bite of fresh green apple and a light, dry finish. A white for hot weather.
Susy Atkins, July 2016, www.Telegraph.co.uk