COLOUR
White
TYPE
Still
VINTAGE
2018
GRAPE
Riesling
PRODUCER
Weingut Keller
REGION
Rheinhessen
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Weingut Keller, established in 1789, is a globally revered producer of dry Riesling, helmed by Klaus-Peter Keller. His winemaking philosophy, shaped by studies in Geisenheim and apprenticeships in Burgundy, emphasizes meticulous canopy management, late harvesting, and the use of large, neutral oak casks to showcase precise single-vineyard characteristics. The 'Von der Fels' Riesling is a celebrated 'bargain' from the estate, crafted from declassified old-vine parcels within legendary Grand Cru vineyards like Kirchspiel, Morstein, Abtserde, and Hubacker. This practice imbues the wine with Grand Cru-level complexity, structure, and minerality at a more accessible price point. The 2018 vintage, one of the driest in a century, yielded exceptionally concentrated and healthy grapes, allowing Keller to focus on producing profound dry wines. This particular vintage of 'Von der Fels' is noted for its density and complexity, aligning closely with the estate's Grand Cru offerings.
ALCOHOL
12.0%
AVG. PRICE
€45
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
'Von der Fels' translates to 'from the rocks,' highlighting the wine's mineral-driven character.
Fact 02
This wine is often called a 'Baby Grosses Gewächs' due to its sourcing from declassified Grand Cru vineyard parcels.
Fact 03
The 2018 vintage was one of the driest in Germany in the last 100 years.
Fact 04
Klaus-Peter Keller trained in Burgundy, influencing his approach to German Riesling.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The 2018 'Von der Fels' Riesling grapes were sourced from old vines (10-45 years old) grown in clay-marl, loess, and limestone soils, with yields kept low at approximately 35 hL/ha. The vineyard practices are certified Organic and Biodynamic. The 2018 vintage was exceptionally dry, but deep winter rains provided ample subsoil moisture. Grapes were hand-harvested in two passes: an earlier pick for structure and acidity, and a later pick for fruit concentration. Prior to pressing with a traditional basket press, the grapes underwent up to 40 hours of skin maceration for enhanced texture and phenolic extraction. Fermentation was spontaneous, utilizing indigenous yeasts in a combination of temperature-controlled stainless steel tanks and large, neutral oak casks (Fuder). The wine matured on its fine lees for one year before being bottled with minimal filtration. The resulting wine is bone-dry with less than 3 g/L of residual sugar.
