Location and classification
The Geisterberg is a protected single vineyard site in the wine-growing region of Rheinhessen, in the Bingen area, within the Großlage of Adelberg. The site extends across Erbes-Büdesheim and Flonheim, including the Flonheim district of Uffhofen. In the register of vineyard sites, it is listed under number 710211 as a single vineyard site that is classified across municipalities and districts. The documented area under vine is 52 hectares; according to the register, 4.2 hectares are in Erbes-Büdesheim, 47.4 hectares in Flonheim and less than one hectare in Uffhofen.
Altitude, exposure and soils
The Geisterberg lies at an altitude of about 165 to 222 metres. The exposure ranges from south-west and west through to north-east. Documented are Rotliegend and Rigosol soils with calcareous loam and fine-sandy deposits, as well as shallow to medium-depth, calcareous and stony clay loams with limited plant-available water storage. In addition, there are volcanic rock and Braunerde soils from dark lava of the Rotliegend, which are shallow, very stony and sandy-loamy, and have limited water storage as well as restricted rooting depth. In addition, quartz-rich sandstone, weathered sandstone, loamy-sandy loess, and an increasing proportion of Bunter sandstone towards the top are described.
Climate and wine style
The climate around the Geisterberg is described by a Flonheim winery as cool and is associated with fresh wines with a mineral-focused character. The Rotliegend and Rigosol soils are linked with mineral components, lively acidity, fruit aromas and ageing potential. For the volcanic rock and Braunerde soils, lively minerality, elegant fruit, finely balanced acidity, structural depth and ageing potential are specified.
Documented wines from the Flonheim Geisterberg include, among others, Sauvignon Blanc, Scheurebe, Blue Pinot Noir and Grauburgunder. For a Sauvignon Blanc from the 2023 vintage, the grapes were hand-harvested in several selective passes; part of the wine matured in wood. A Scheurebe was made from grapes that were selectively hand-harvested, left on the skins for three days, fermented spontaneously and matured on fine lees.
Origin of the name
The vineyard site name was documented in 1756 as “hinter der Geister Mühl” and refers to the nearby Geister mill.
