Keller Riesling Westhofen Morstein Großes Gewächs trocken 2007

Robert Parker: The 2007 Westhofener Morstein Riesling Grosses Gewachs smells of narcissus; a Chenin-like alliance of quince and snuffed candle wick; iodine and salts, along with other, ineffable mineral and animal elements. Fresh lime, tomatilla, and apricot on the palate are zesty, piquant, yet refreshing, and the finish here is at once invigorating yet cool and refined, not to mention shimmering in its elusively but strikingly mineral way. For elegance, clarity, interplay, and sheer mystery, this is hard to beat. I would plan to follow this over the coming 12-15 years. Klaus-Peter Keller has acquired in time for the 2009 vintage a piece of Nierstein’s famous red Rhine shore slopes, but while he is obviously excited by the prospects he is anxious to remind me that “in the 15th Century, the bishops in Worms were not drinking wine from the Red Slope, but rather an aptes erden” – an allusion to the Abtserde vineyard, from which he began rendering dedicated Riesling in 2006 – “and they were certainly very savvy.” Keller considers 2007 “the most successful vintage in Germany for dry wine in a long while,” and when pressed admits he means an unprecedented vintage, since in his opinion he and his colleagues have been on a steep learning curve and were less well-positioned to take full advantage of past vintages that might have been theoretically ideally suited to Riesling trocken. Today, he says, he aims to “achieve slimness and elegance as well as ripeness.” Keller’s relentless pursuit of quality is encompassing longer cask maturation and later release of his best dry wines as well as experimentation in both red and sweet wine methodology. (Note that for all of the Keller 2007s I have tasted, there are also Auslesen from Hubacker and Morstein; a T.B.A. from Hubacker; and several other wines that I did not have chance to experience.) Judging by Keller’s three Pinots – tasted from barrel, and then from bottle – for him, at least, this is a vintage of exceptional potential in red as well. 94/100 (2009)

Jancis Robinson: At first quite closed, then developing an intriguing combination of spicy and flinty aromas; marinated pears with a sprinkling of cinnamon/nutmeg, complemented by a smoky minerality; almost a touch earthy in the best possible taste; the finish keeps growing in intensity and is very, very long. How does one describe perfect harmony? 19.5/20 (2009)