When Archbishop Balduin handed these vineyards to Carthusian monks in 1335, he knew what he was doing. The Ruwer valley’s iron-rich slate—“Eitelsbach” literally means “iron stream”—produces Riesling with a crystalline edge you won't find anywhere else in Germany.

Napoleon kicked out the monks in 1811. Valentin Leonardy bought the estate at a Paris auction and somehow his descendants kept it intact through two world wars and countless economic disasters. 213 years in the hands of one family. In 2020, they hired Mathieu Kauffmann, an Alsatian and former chef de cave of Bollinger, to shake things up. Inexplicably, Kauffmann left Bollinger in 2013, which only adds to our respect for him.

Kauffmann immediately converted 30% of the vineyards to organic farming: no pesticides or fungicides. Whole-bunch pressing in the cellar. Wild yeast fermentation. No fining. The goal: full biodynamic certification across all 69 acres.

The Schieferkristall (Slate Crystal) pulls fruit from three sites—the ancient monopole Karthäuserhofberg, plus parcels in Waldrach and Mertesdorf—to capture the full spectrum of Ruwer terroir in one bottle. It’s simply spectacular.

Why You'll Love It

• Classic Ruwer minerality: That oxidized blue-gray slate these vines grow in dominates the wine. It’s a wine of terroir, with white roses, lemon pith, and lychee riding a vein of minerality.
  

• Cold-vintage concentration: 2021 brought the kind of cold, slow ripening that old-timers remember fondly. It’s a vintage of yesteryear. Low alcohol (11%), CRACKLING acidity, and apricot and lychee fruit, practically vibrate in the glass.
  

• Biodynamic precision: When a Bollinger-trained winemaker goes full biodynamic, magic happens. Every decision—from vine to bottle—reflects obsessive attention to detail.
  

• Built for decades: Karthäuserhof Rieslings are marathon runners. This will still be delicious decades from now.

How to Serve It

• Serve at 46-50°F in white wine glasses. Let it warm slightly to unlock the full aromatic range.
  

• Drink now through 2040, though it'll outlive most of us.
  

• Perfect with something like scallop sashimi, or Thai green curry.