Location and landscape
Hochheim am Main lies in the Hessian Main-Taunus district and belongs to the Rheingau, more precisely the Upper Rheingau. This is where the Rheingau wine-growing region begins beyond the Main, which flows into the eastern Rhine bends. The vineyards are on gently rising slopes, mostly facing south. The urban area is given as being at an elevation of 129 metres, the Massenheim district at 147 metres.
Climate and soils
In the Rheingau, the river system acts as a heat store, while the Main reflects sunlight back onto the vineyards. As a result, the area around Hochheim has a mild climate; the Hölle site is considered particularly warm thanks to the slope protection and the heat reflected by the Main. The soils of the Upper Rheingau include, among others, loess, clay, sand, gravel and marl. In Hochheim, loess or loess-clay with tertiary marl occur frequently.
Winegrowing and vineyard sites
The Hochheim municipal area includes around 210 hectares of vineyard, of which about 9 hectares are in Massenheim. The Hochheim wine-growing sites include Domdechaney, Hofmeister, Hölle, Kirchenstück, K. Viktoriaberg and Stielweg. The Massenheim district also includes the Schloßgarten. Around 80 percent of the grape varieties planted in Hochheim are Riesling. Written evidence for Riesling from Hölle dates from 1435.
History and wine character
Hochheim was first mentioned in writing in 754. In 1273, the Cologne cathedral chapter sold the place, along with land, vineyards and the associated rights, to the Mainz cathedral chapter. Winegrowing has shaped Hochheim since Roman times; in the 19th century, sparkling wine production was added, the first bottles of Hochheimer Mussie being sold in 1832. The K. Viktoriaberg site recalls the visit of the British Queen Victoria in 1850. In stylistic terms, the sites are associated with different expressions: Domdechaney stands for full-bodied wines with distinctive mineral acidity, Hölle for firm acidity and clear fruit, Kirchenstück for volume and harmonious, finely fruity acidity, and Hofmeister for restrained fullness and finesse. In suitable vintages, the climate also makes it possible to produce sweet ice wine.
