Weingut Keller Riesling Limestone 2020.
Weingut Keller Riesling Limestone 2020.
Weingut Keller Riesling Limestone 2020.
Weingut Keller Riesling Limestone 2020.
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Weingut Keller Riesling Limestone 2020

$69.00
GST inc.
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In stock

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Only produced in years when conditions are perfect for Riesling growing, the Limestone Kabinett Riesling from Keller is an exceptional expression of off-dry Riesling. Produced off younger vines in Westhofen, mainly the Kirchspiel vineyard, this wine walks the tightrope of sweetness and acidity to perfection. Citrus, melon, apple, so much juicy fruit character, with the limestone minerality shining though and providing precise balance to this wine. Winery note

Critic Score:  NR
Drink from:  2022
Drink to:  2030
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Producer

Weingut Keller

Weingut Keller represents today the most iconic German Estate in the country. Peter-Klaus's top wines rank among the most expensive Riesling in the World. All the care is taken in the vineyards with organic farming and low-yielding crop to express the best expression of their site. Riesling Trocken is their entry-level wine, produced from a blend of several plots, made precisely the same way as their single vineyards: the juice is left on skins for a few hours and aged in old oak barrels. The result is what Rheinhessen's Riesling stands for: texture laced with minerality and intensity. Klaus-Peter, who trained abroad in South Africa and in Burgundy (at Domaines Hubert Lignier and Armand Rousseau) prior to taking his degree in oenology and viticulture in Geisenheim, has worked alongside his father in the family vineyards throughout much of his life. The estate has an unbroken history that stretches back to its formation in 1789. When Klaus-Peter and his wife Julia took over the day-to-day direction of Weingut Keller with the 2001 vintage, the estate was better known for its traditional dry wines than it was for its dry Rieslings. In the cellars, Klaus-Peter has made a few changes as well from his father’s era, but the vast majority of the focus continues to be on the vineyard work. The white wines now (particularly the Rieslings) are fermented more in old oak fuder, rather than in stainless steel and indigenous yeasts are relied upon whenever possible for the fermentations. The one relatively novel approach that Klaus-Peter has adopted for many of his white wines is to allow the grapes to macerate on their skins for thirty or forty hours prior to pressing them and running off the juice to fuder for fermentation.

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