23 Apr 2012
Apart from producing (arguably) the finest off-dry and dessert-level Riesling on the planet, the Germans produce some very fine dry Riesling. In fact, in Germany, they pretty much just drink the dry stuff; many times, it is drier than what is released as “dry” here in America. But of all the “dry” producers, to me, there is none better than Weingut Keller of the Rheinhessen. Klaus-Peter Keller, who is only in his late 30s, has done such a great job at his family winery that few would argue that Keller is at the top-most level of German producers today. While Klaus-Peter continues to make lovely fruity/off-dry wines, what he has focused on and has really excelled in is his crafting outstanding dry Riesling from their family’s Grand Cru sites (Grosses Gewachs). His vineyards are centered around the towns of Flörsheim-Dalsheim and Westhofen. The soils in these areas are very different from those that lie along the river with many of the best vineyards lying on outcroppings of chalky marl – more similar to Alsace’s revered Clos Ste. Hune (Trimbach) than the slate of the Mosel. They are wines that are very distinct and truly reflective of their terroir. Just a heads up, they are pretty pricey. Check out my recent email offer for more details on the specific vineyards and if you want to give them a taste. They are worth it.
-Posted by Anselmo Valte, San Francisco