Deidesheim producer of Méthode Rurale sparkling wines and organically cultivated still wines, with particular emphasis on Riesling.
The producer
Motzenbäcker by Marie Menger-Krug works from Deidesheim in the Pfalz, at premises known as Villa im Paradies. Marie Menger-Krug develops the sparkling wines through Méthode Rurale, bottling fermenting must so fermentation continues under pressure. The range also includes organically cultivated still wines from estate owned vineyards, with Riesling receiving particular emphasis. Sparkling labels include Brut Nature, Riesling Brut, Blanc de Blancs and Rosé Brut Nature. Vineyards include parcels in the Ruppertsberger Reiterpfad, and selected Chardonnay and Riesling spend 11 months in oak, mostly on their first lees.
Known for
Méthode Rurale sparkling and Riesling
Notable facts
The Menger-Krug family owns the estate.
The Deidesheim premises are known as Villa im Paradies.
Selected Chardonnay and Riesling spend 11 months in oak, mostly on their first lees, after spontaneous fermentation.
The sparkling range includes Motzenbäcker Brut Nature, Motzenbäcker Riesling Brut, Motzenbäcker Blanc de Blancs and Motzenbäcker Rosé Brut Nature.
The vineyards include parcels in the Ruppertsberger Reiterpfad.
The story
Marie’s Cellar Children
Marie Menger-Krug calls her barrels “cellar children”. In the cellar, she cools the room with water and takes samples daily to monitor their development. The phrase gives the barrels a family name, while the routine follows their progress through the cellar. The scene is simple and specific: water cooling, daily samples, and a winemaker watching how the barrels develop. Her sparkling wines and selected white wines pass through a cellar where fermentation and ageing are checked day by day during maturation.
Marie’s Cellar Children
Marie Menger-Krug calls her barrels “cellar children”. In the cellar, she cools the room with water and takes samples daily to monitor their development. The phrase gives the barrels a family name, while the routine follows their progress through the cellar. The scene is simple and specific: water cooling, daily samples, and a winemaker watching how the barrels develop. Her sparkling wines and selected white wines pass through a cellar where fermentation and ageing are checked day by day during maturation.
From the atlas
Motzenbäcker by Marie Menger-Krug
Deidesheim producer in the Pfalz, with Méthode Rurale sparkling wines and still wines giving particular emphasis to Riesling.
At A Glance
Field
Detail
Region
Pfalz, Mittelhaardt/Deutsche Weinstraße
Base
Deidesheim, Villa im Paradies
Sparkling style
Méthode Rurale
Still wine focus
Riesling
Farming
Organic cultivation from estate owned vineyards
The Producer
Marie Menger-Krug develops the sparkling wines at Motzenbäcker, whose premises are in Deidesheim. The estate belongs to the Menger-Krug family. Its work covers sparkling wines and still wines, with Riesling receiving particular emphasis among the still bottles.
The wines named here come from organically cultivated, estate owned vineyards. The family promotes biodiversity and beneficial organisms while loosening and aerating vineyard soils. Roses act as early indicators of fungal danger: when a rose is affected, the vineyard is also considered at risk.
Place
The Pfalz wine region narrows here to Mittelhaardt/Deutsche Weinstraße, with the premises in Deidesheim. The vineyards include parcels in the Ruppertsberger Reiterpfad. Pfalz names the wider regional home, while Ruppertsberger Reiterpfad identifies a more specific vineyard location.
Story
Marie Menger-Krug takes the sparkling wines toward the bottle before they have become finished still wine. With Méthode Rurale, fermenting must is bottled and continues fermenting under pressure. The cellar is cooled with water, and daily samples monitor the development of the wines.
Selected Chardonnay and Riesling spend 11 months in oak, mostly on their first lees, with spontaneous fermentation. Lees are the spent yeast cells left after fermentation, and contact with them can give white wine a fuller, more layered texture.
Wines
The sparkling range includes Motzenbäcker Brut Nature, Motzenbäcker Riesling Brut, Motzenbäcker Blanc de Blancs and Motzenbäcker Rosé Brut Nature. Brut Nature is a very dry sparkling category. Blanc de Blancs indicates a wine made from white grapes, while Rosé Brut Nature identifies a pink, very dry style.
The still range includes Riesling, Grauburgunder, Spätburgunder Rosé, Weißburgunder, Sauvignon Blanc and Scheurebe. The 2019 ...dem Himmel so nah Riesling shows exotic fruit, delicate citrus and a fine, layered texture. It has 5.8 g/l residual sugar and 6.4 g/l acidity.
A Bottle To Understand It
The first bottle is the 2019 Alte Reben Riesling. The wine is analytically very dry, with 0.9 g/l residual sugar and 8.0 g/l acidity. It benefits from substantial aeration and further cellaring, making time and air part of the serving plan.
Final Word
The Deidesheim premises known as Villa im Paradies are housed in a Florentine style palace, while cellar samples are taken daily as the wines develop.