Based on 12 reviews on Cellartracker.com
Reviews 96 points Wine Advocate "Lemon oil, pineapple, apricot, kirsch, rowan, linden flower, and nut oils truly haunt the nose – and taster! – of Keller’s 2008 Riesling G-Max, a bottling that as usual reflects a parcel whose precise identity he prefers not to divulge. Wafting inner-mouth perfume of flowers and spirit-like pit fruit essences hover over a dynamic interchange between the succulent, fleshy side of the pit fruits with a diverse cast of mineral nuances (salt and chalk being most obvious). The finish positively tugs at your salivary glands and sets up a vibratory, chordal sense of interactive floral, mineral, and fruit complexity while at the same time the sense of sumptuous palate saturation and of what Germans call extract sweetness is awesome. (DS)" 97 points John Gilman "The bouquet is very, very pure and utterly profound, as it soars from the glass in a blend of grapefruit, orange zest, lemon, kaleidoscopic minerality (again), white flowers, a touch of wild yeasts and a topnote of orange peel. On the palate the wine is deep, full-bodied and very, very refined, with a great core of fruit, snappy acids, laser-like focus and profound length and grip on the profoundly elegant and seamless finish. (JG)"
Ridiculously low 2-day shipping. Add to cart to calculate cost.
About Weingut Keller
Keller's grand cru Rieslings are powerful and dense yet possess an elegant and refined beauty. The wines exhibit remarkable concentration, detailed fruit flavors, and a distinct minerality that makes them truly unforgettable. Beyond dry GGs, Keller produces outstanding Scheurebes, Rieslaners, Sylvaners, Auslesen, BA, and TBAs. This is a testament to Klaus Peter's affinity for the Mosel-style wines, influenced by his mother's heritage.
Keller's pursuit of excellence extends to the production of Spätburgunder. The rolling hills of the Rheinhessen, reminiscent of Burgundy's Côte d'Or, provide a favorable terroir for these captivating Pinots. Klaus Peter's passion for Burgundy is evident, as he visits the region often, and counts legends like Hubert Lignier and Eric Rousseau as friends.
Klaus Peter has made subtle changes in the cellar over the years but has really prioritized quality vineyard work. Fermentation occurs in old oak fuders, utilizing indigenous yeasts whenever possible. Extended skin contact and lees aging also contribute to the wines' deep, layered complexity.
Klaus Peter Keller's commitment to quality and innovation has garnered him a cult-like following. His wines, often compared to Burgundy's top Grand Cru whites, continue to evolve and improve with age, offering a harmonious balance of power, elegance, and refined delicacy.