Johannisberg Castle: 900 years of wine and cultural history

Johannisberg Castle in the Rheingau: a millennium of viticulture between legend and innovation

In the heart of the Rheingau, where the Rhine makes its majestic bend to the north and the gentle slopes of the Taunus embrace the landscape like a protective cloak, sits Schloss Johannisberg - a name that epitomises the soul of German viticulture like no other. For over 900 years, this estate has not only been a place of vines, but also a living archive of European history, a melting pot of religion, politics, art and craftsmanship. The history of the estate is characterised by monastic devotion, princely power, accidental discovery and an unshakeable love of Riesling. Anyone who walks through the vineyards today can feel the breath of the centuries; anyone who takes a sip of its wine drinks the essence of a landscape that has always been considered the cradle of German wine culture.

The roots: of monks, bishops and the courage to monoculture

The origins of viticulture in Johannisberg go back to a time when wine was not a stimulant but an elixir of life - a sacrament, medicine and commodity at the same time. In 1100, Benedictine monks founded a monastery on the sun-drenched southern slope above the Rhine. They initially called the place "Bischofsberg", later "Johannisberg" in honour of John the Baptist. The monks, guided by their faith and their knowledge of the healing power of nature, recognised the potential of the terroir early on: the steep, south-facing slopes, the mineral-rich soils of quartzite, slate and loess, as well as the mild microclimate of the Rhine Valley created ideal conditions for viticulture. However, it was not until the 18th century that Johannisberg would achieve worldwide fame.

In 1720, the prince abbot of Fulda, Konstantin von Buttlar, made a revolutionary decision: From then on, only Riesling was to be cultivated on the estate's 20 hectares. It was the first documented monoculture of this grape variety in the world - a bold experiment that laid the foundations for the legend of Rheingau Riesling. The monks kept meticulous records of weather conditions, harvest times and wine quality, which is now regarded as an early form of terroir-based wine science. However, their greatest coup came by chance.

1775: The missed courier and the birth of the late harvest

In the autumn of 1775, the winegrowers of Johannisberg were waiting impatiently for permission from the Prince-Bishop of Fulda to harvest the grapes - a common practice at the time to control taxes and duties. However, the messenger tasked with authorising the harvest was delayed for weeks. When he finally arrived, the grapes were already infested with noble rot(Botrytis cinerea) and their skins had shrivelled into sultanas. In desperation, the monks pressed the grapes anyway - and were amazed to discover that the resulting wine had an unexpected sweetness and complexity. This "late harvest" marked the birth of the Spätleseand laid the foundation for the German Prädikat system, which classifies wines according to their degree of ripeness. From Kabinett to Trockenbeerenauslese - all of these terms, now global standards, are rooted in that autumnal mishap at Johannisberg.

Metternich, Goethe and the heyday of the 19th century

Secularisation at the beginning of the 19th century put an end to the monastic era. After brief interludes under Nassau and Napoleonic rule, Johannisberg fell to the Austrian statesman Klemens von Metternich in 1816, who received it as a reward for his diplomatic services at the Congress of Vienna. The estate experienced its golden era under the Metternichs. They had the castle rebuilt in the neo-Gothic style, with turrets and battlements that still characterise the postcard-perfect image of the Rheingau today. Europe's elite met in its splendid salons: Johann Wolfgang von Goethe, who philosophised here about the "harmony of nature and spirit"; Otto von Bismarck, who celebrated his political triumphs with Johannisberg Riesling; and Queen Victoria, who praised the 1842 Auslese as "divine nectar".

The Metternichs also modernised viticulture. They deepened the historic vaulted cellars, where huge oak barrels are still stored today, and introduced coloured sealing wax - an ingenious marketing coup that visually coded the quality levels: green for Spätlese, red for Kabinett, pink for Auslese and gold for the finest Trockenbeerenauslesen. At the same time, they established Johannisberg as a cultural centre. Concerts, poetry readings and philosophical discourses took place between the wine racks, while the vines continued to thrive outside.

Terroir: the soil, the sky and the river

The terroir of the Johannisberg is a combination of geological and climatic factors that give Riesling its unmistakable character. The vineyards rise up from the Rhine valley at an incline of up to 45 degrees - a natural amphitheatre that catches every ray of sunshine. The Rhine itself acts as a climate regulator: in summer, it stores heat, which it releases to the vines at night; in autumn, its mist provides the moisture that encourages noble rot.

The soils are a mosaic of weathered rock. In the lower area, ferruginous clay slate and loess dominate, giving the wine strength and fruit. Further up, quartzite veins run through the slate - a mineral foundation that gives the Rieslings their famous salty freshness.

From the vine to the glass: the philosophy of winemaking

Work in the vineyard at Johannisberg follows a rhythm that combines tradition and modernity. The grapes are harvested exclusively by hand, often in several passes, in order to catch each grape at its optimum ripeness. In the cellar, spontaneous fermentation with natural yeasts is used - a method that is risky but captures the full spectrum of the terroir. Depending on the style, the young wines are matured in stainless steel or large old oak barrels, which give the wine structure without overpowering it with woody notes.

Special attention is paid to sustainability. Since 2019, the winery has favoured organic cultivation, dispensed with herbicides and promoted biodiversity by planting greenery in the rows of vines. Even the ancient stone walls that support the steep slopes are planted with native herbs to provide a habitat for insects. "We are not the owners of this land, but merely its custodians," emphasises winegrower Christian Witte, whose family has been working on Johannisberg for generations.

The language of wine: from yellow varnish to golden varnish

The wines of the castle are a sensory lexicon of the Rheingau. At the top of the list is the Goldlack, a Trockenbeerenauslese that is only produced in outstanding years. Made from grapes concentrated by noble rot, it combines honey, mango fruit and an almost endless minerality - a wine that lasts for decades. The Rosalack (Auslese), on the other hand, is more accessible, but no less complex: its interplay of ripe peach notes, a hint of petrol and lively acidity makes it the perfect accompaniment to Asian cuisine or strong cheeses.

But Johannisberg also has its dry side: The Silberlack, a VDP Grosses Gewächs, impresses with its almondy texture with citrus notes and salty freshness. And then there is the sparkling wine, produced using the traditional bottle fermentation method: A Riesling sparkling wine with a perlage as fine as the reflection of moonlight on the Rhine.