Rheingau Riesling

Weingut Keller

Abts E de Riesling 2017

One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspiration for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), and they both gave great context to the task.

When I harvested with Klaus-Peter in 2017, the vineyards bore the scars of hail, every last one of them. The damage was manifest in what we came to call "hail berries" (misshapen berries). To my untrained palate, they tasted perfectly fine. Naturally, I asked KP why we were discarding them, and his response, while not entirely unexpected, was still astonishing (paraphrasing of course): "I don't need to know precisely what they do," he said, "but if there's even a chance they might diminish the wine by 1%, they're gone. And these? They look capable of much worse."

That unyielding spirit of his was, I must admit, my torment at Abtserde, the vineyard hit hardest by the hail. We spent an entire day sorting and picking a single row - granted, the rows were long, but the pace was glacial. The true enemy, though, wasn’t the relentless sorting, but the wasps. Those little demons made an already grueling task even more daunting, dodging their stings as we plucked berries one by one, like selecting pearls from a troubled sea. What we ended up with were, quite literally, tiny gems - "caviar" berries of purity. By day’s end, the sight was something to behold. Despite the torment, the hard work was unquestionably worth it. The 17’ Abtserde is my wine of the vintage.

I’ve had the 17’ Abtserde on numerous occasions but this takes the cake as the best (note to self: best to decant a young Abtserde hard). It is a marvel of purity and depth, with its nose evoking Meyer lemon, iodine, chalk, and flint. These aromas reappear on the palate with a nearly overwhelming intensity, blending piquant brightness and mineral-rich concentration. With more air, a floral, bittersweet herbal note very typical of the vineyard appears (smells like the place even). As the evening unfolded, the wine seemed to grow younger, each glass more lively than the last. The final sip was almost painfully austere, like drinking pure limestone, its explosive palate held together by sharp acidity and a palpable, phenolic grip. The finish seemed endless. One of my best Keller experiences this year.
— 11 days ago

Lyle, Andrew and 10 others liked this
Ira Schwartz

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@Aaron Tan A very enjoyable read.
Tom Casagrande

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Great story and note!

Weingut Keller

Kirchspiel Riesling 2015

No other dry Riesling comes close to Keller in my opinion. Magical stuff. — 10 months ago

Ely, "Odedi" and 5 others liked this

Grosset

Polish Hill Clare Valley Riesling 2013

Mid yellow in colour. Musky notes with a little talc - white and yellow flowers. On the palate lovely ripe peach flavours. Incredible flavour intensity. Irresistible. Low acid. Definitely one of Australia’s best dry Rieslings. No notes of TDN. Have the last one in a year or two. See previous Delectable note 6 years ago in June 2018 when it was carrying more citric acid. — 5 days ago

Pooneet, Ron and 17 others liked this
Ron R

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I haven’t tasted this for years. Thanks for the reminder…
Bob McDonald

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Available in the US Ron?
Ron R

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@Bob McDonald, yes it is. Gaia isn’t tho. It’s a real shame because there’s been a pull-back on Aussie wines in the U.S. Over 20 years ago, the market was flooded with Aussie wines, many sub par. Now Aussie wines occupy a small space on the shelves over here.

Joh. Jos. Prüm

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Had it with vongole pasta -- it was really fresh and bubbly. Excellent easy drinking. Not too sweet.
Good with light seafood and, likely, with shrimp/pork light preparations (vietnamese summer rolls, wonton soups, etc ...).
Would definitely drink again.
— 7 days ago

Weingut Keller

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Weingut Keller

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