who grows the grapes at Weingut Keller? who makes the wines?
Klaus Peter works to make wines for drinking with his wife Julia and their family in a number of the historically great vineyards of the Rheinhessen. In the cellar, Klaus Peter is in charge and runs a tight, non-interventionist ship. If Riesling is the ultimate lens through which wine lovers can examine differences between specific vineyards, as is so often said, then Klaus Peter and his family are modern day Galileos (Galileii?), and their farming and wine-making present a clearer view of Riesling from specific sites than we have ever seen, to say nothing about their work with Spätburgunder.
what wines do they make at Weingut Keller?
wines of varying level of sweetness and age-ability. We really don’t know how many different bottlings Klaus Peter makes each year as we regularly read reports from excited bloggers commenting on a new find from the estate. Here at Candid we carry a wide selection of the Grosses Gewaches (Grand Cru Rieslings), Spätburgunders, and entry level wines as well.
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when did Weingut Keller start? when might you open a bottle?
In our world, there is a wine from Keller for every moment and every meal. Passed appetizers on a hot day? The Riesling Trocken, when young, is marked by a touch of effervescence and pairs with myriad foods.
where is Weingut Keller?
why is Weingut Keller a Candid Wine? why might you want to taste a bottle?
We were unfamiliar with Keller at the time and the praise that Robinson lavished on Keller literally drove us to reach out. If there is royalty in the wine world, surely Jancis Robinson has long been it’s queen. She describes the dry Rieslings from Keller’s top vineyards as being on par with Montrachet and her team has found, in blind tastings, that Keller’s top Spätburgunders rival some of the best known Pinot Noirs from Burgundy. That is why we wanted a taste, and that, we hope, is why you might too.
how is the wine made Weingut Keller?
The wines are made to be balanced, or, as Klaus Peter told us during a visit, “for me a perfect wine is when you can’t wait to open a second magnum”! Work in the vineyard, choices about when to harvest, selection of oak for the red wines, and the accompaniment of the whites through fermentation is all done with an eye towards creating wines that are truly a pleasure to drink. So how does he do it, technically? He’d prefer not to say.
It’s not that he won’t say anything, but when asked about the wines, he will steer the conversation to the vineyards, their history, his farming choices and say “the smells I smell when I walk through the vines are the same I smell in the wines”. We were reminded of a visit to Domaine de la Romanée Conti in Burgundy where we were told “here there are no secrets, but there is much mystery”. This answer will disapoint wine geeks and sommelier, but please remember that people from all over the world visit Keller and try to disect and understand the wines. For him, the wines are from and of the vineyards. What happens in the cellar is of course deeply considered and planned, but it’s not where the mystery lies. Please dive into the wines and enjoy the pleasure the experience of drinking them provides without worrying about the temperature at which they fermented.