John Van Trijp

9.8

Goldkapsel — 6 months ago

Conrad Green

9.6

Golden in color. Soft apricot and honeyed lemon fruit. Delicate edges with hints of rose and a delicate limestone. Lush and complex. Excellent — 6 months ago

with Lloyd and Amanda

Carmen

9.0

Orange blossom and the slightest touch of residual sugar to balance out the razor sharp acidity (and balance out my spicy Thai food). This is a light wine but I can almost taste the slate soils and steep slopes.

Whole-cluster grapes and spontaneous fermentations

From Importer:
Appellation: Saar
village: Ayl
vineyard work: All vineyard work is done by hand due to the incline of the vineyards. Absolutely no use of insecticides/pesticides or
fertilizers; the work is completely organic but not certified as such because Florian refuses to spray copper on the vines. — 8 months ago

Tyler Felous

9.6

Wow. Starts so clean/crisp, then you get the mouthfeel, with a tart finish. Beautiful. So excited to be drinking more Riesling — 2 years ago

Jon Ebsworth

9.2

Joyous Mosel to celebrate the first signs of spring — 6 years ago

Michael Piaker

9.3

18 April 2017. Narcissa, New York, NY. — 8 years ago

RJ JANSSENS

9.0

Very Crisp, dry light Riesling with notes of lemon, pear and pineapple. Balanced with simple complexity. — 10 years ago

Robert Swart

9.0

The pairing with tuna crudo, with ponzu, shiso, and pear is amazing. — 6 months ago

Colleen Greene

9.2

Had at dinner with a warm bacon salad and a medium filet medallion.
Drinks nice by itself too - subtle sweetness — 7 months ago

Peter van Dijk

9.5

Very nice, stil fresh, bit creamy, tropical fruit — 8 months ago

Pooneet K

9.0

Very accessible orange wine without any hint of being overly “natural”. Crisp and the bit of skin contact gives it just enough body and texture to be interesting. — 9 months ago

John Van Trijp

9.7

Magnum Dry. Bottle 19/300 — 3 years ago

Severn Goodwin

9.3

A cold, rainy day in the Berkshires today, several degrees cooler and we'd be getting snow instead. I'm not ready, still yardwork to get done this season!

A head-to-head matchup today, '15 vs. '16 E&M 'Müller' Müller-Thurgau. This '15 is our last bottle, so this is the final evolution check. 😕

No evidence of dissolved gas (CO2 or N2) in this bottle like the '16 showed, but it got a decant anyways. Gold-yellow in color, distinctly different from the '16 today.

Nose has smoked honey, almonds, tropical fruit skins, extra ripe mango and light aroma of crushed minerals.

Palate has gotten crazy complex, honey, stone fruits, pineapple core, tangerine, lemon pith and mashed tropical fruit. Evolving more with each sip, finish is picking up a nice apricot note.

Wow what a difference the extra year makes. Likely we're hiding the remainder of our '16 away for maybe a year or two, hopeful on a similar evolution. — 7 years ago

Maya Kaczorowski

9.2

Very fresh. Tart, not too strong. Semi dry. — 9 years ago

Magno González

9.6

Perfect residual sugar / acid balance. Very fresh on the nose with notes of mint, wet stones some petrol. Deep and complex. Amazing showing. — 11 years ago

Andrew McIntyre

9.3

Great wine from a great vintage. Will improve with more age but already excellent — 7 months ago

Aaron Tan

9.9

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. — 7 months ago

Josh Morgenthau

9.6

Wowow. Powerful yellow florals. Perfume, gasoline. Aromas really lifting from the glass. Golden raisin, just-cut straw, salted light caramel, dried peach, melon, lemon, citrus zest. Brilliant, electric palate. Perfect RS/acid balance. Concentrated, really luxurious texture, almost opulent. Singing. — 4 years ago

Nate Eakman

9.0

Crisp + effervescent — 9 years ago

Robert Love

9.3

Apple, citrus, tarragon on the nose. Firm, wonderful acidity balances small residual sugar and long mineral finish. #Mosel #Riesling — 10 years ago