{"product_id":"keller-riesling-von-der-fels-2026","title":"Keller Riesling von der Fels 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVon der Fels means from the rock, and the rock in question is limestone. A six-meter tower of pale stone stands in a vineyard a kilometer north of Dalsheim, built in 2000 from the same material that lies beneath the vines, marking the four-hectare Oberer Hubacker slope the family has held since 1789. Southern Rheinhessen, the Wonnegau, looks like flat farm country and is not: under the topsoil sits limestone that the family mapped with roughly 70,000 boreholes to learn exactly what lay beneath each plot. Limestone holds water through a dry summer, keeps acidity intact through a warm one, and puts a chalky grip under Riesling. In a warming climate these inland limestone hills now reach full ripeness nearly every year, which was not true a generation ago.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry Riesling drawn from young vines in the estate's top sites, including young Hubacker fruit. Only vines of twenty-five years and older go into the single-vineyard bottlings; everything younger, even from grand cru ground, comes here. That makes this a grand cru wine in everything but vine age, and it is Klaus-Peter Keller's own everyday drinking wine, which is the highest compliment a grower pays a bottle. The method is the same as for the wines above it: hand harvest in several passes, sorting twice, an old vertical basket press worked slowly, spontaneous fermentation on wild yeast at low temperature, and a long rest on full lees in steel or large old neutral casks. Harvest usually runs into November, yet the dry Rieslings rarely exceed thirteen percent. Lime, green apple, white peach, wet chalk, and a hard saline finish, with the cool, citric precision that is the house signature.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Kellers have farmed at Flörsheim-Dalsheim since 1789, and Georg Keller first bottled the family's wine in 1921. The estate was known for off-dry and sweet Riesling under Klaus senior; Klaus-Peter came home with a Burgundian eye and concluded the family's limestone could do something his father had never asked of it, which was profound dry Riesling. The estate stays deliberately small at roughly 18 to 21 hectares and tends to give a parcel away when it takes one on. When a neighbor offered eleven hectares, Keller bought less than one, choosing only the two best pieces.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePrecise and dry enough to go almost anywhere. Trout or sole with lemon and butter, a plate of oysters, pork schnitzel with cucumber salad, or a soft-rind cheese with good bread. The acidity handles butter and fried food without going soft, and there is no residual sugar to fight a green salad. Serve it cold, and if there is a bottle left in two years, it will have gained rather than lost.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50613404336351,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8040020.jpg?v=1785944893","url":"https:\/\/denverwinemerchant.com\/products\/keller-riesling-von-der-fels-2026","provider":"Denver Wine Merchant","version":"1.0","type":"link"}