Finishing at a mere 12.4% alcohol even though not picked until mid-November, Keller’s 2010 Dalsheimer Hubacker Riesling Grosses Gewachs smells of apple, pear, and white peach garlanded in hedge flowers and thyme, which come onto the palate expansively, generously juicy and persistently perfumed for a performance of vivacity and levity that finishes with wafting, glowing persistence, subtly bitter suggestions of fruit pit and pip adding invigorating counterpoint. This is to be sure less dense or mineral in flavor than the corresponding Kirchspiel (which comes from some of Keller’s oldest vines) but how much more winsome and (to this taster at least) psychically uplifting! Plan to follow it for the next 6-8 years.
I considered leading off my introduction to the 2010 vintage with a quote from Klaus Keller senior, utilized for the estate’s own vintage report: “We have never experienced a vintage in which along the way we stood so near the qualitative abyss and in the end harvested such fantastic quality.” “It’s not easy to explain all of the efforts we made in 2010,” says Klaus Peter Keller of a collection enormously impressive even by his recent standards and which he claims cost a record number of man-hours, “but certainly the best recipe was to postpone harvest for as long as possible – by which time, the other growers in our sector had long since finished – and then correct (acids) only moderately. With patience and low yields, everything was possible. We only began picking Riesling near the end of October, and for the basic (i.e. generic) level of wines we had to de-acidify from 12 to 10.5 grams, which after tartrate precipitation and fermentation resulted in around 9 grams,” still high for German Riesling, which is to say for any dry wine! “With the parcels we harvested into November,” though, Keller continues, “we didn’t have to correct acidity at all,” and the musts for dry wines registered in the 8-10 gram range. For controlling dauntingly high (13-19 grams) acidity in the eventual sweet wines, Keller emphasized the significance of his having employed a basket press recently acquired from the Mosel that permits introduction of buffering matter without the risk he felt would be run by extended skin contact in wines where “you already had no end of extract and risked ending up with something bitter, ponderous and lacking in tension or interplay.” Not that Keller believes the basket press superior merely for dry wine, quite the contrary. He finds it conducive – indeed, he suggests “critical” – to elegance and transparency in residually sweet Riesling as well. And this – along with generally restrained and especially well-judged sugar levels – has made for as fine a collection at that end of the stylistic spectrum as I have yet witnessed at this address. Finished alcohol levels for all of this year’s dry Rieslings ranged between 12-13% (with one of the Grosse Gewachse as low as 12.2%), the lowest levels since Klaus Peter Keller has been working his family’s vines, but, he emphasizes, more than enough – indeed, more than merely fine – by him, given the flattering flavors and textures he achieved. Keller began bottling the Grosse Gewachse in late spring, with the Morstein, Abtserde, and G-Max bottled mid-August and not due for release until spring 2012. For all of the astonishing range – not to mention quality – of wines that Keller rendered from 2010, one category near to his heart, residually sweet Kabinett, was simply not possible from any of the material he harvested. The latest amazing array of Keller Trockenbeerenauslesen finished fermenting already by June and so was bottled before high summer. “You’re always going to get at least a bit of malo-lactic transformation in wines of this sort that sit for a very long time,” he says by way of explaining his decision to bottle them when he did. Note that as explained in Issue 192, the name of the site Abtserde continues to appear on Keller’s labels as AbtsE, since it remai
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