(Keller G-Max) This is considered one of the cultiest wines in all of Germany. A dry wine from unspecified Grosses Gewachs sites. It was given to me by Klaus Peter and the reason he gave it to me was through the tireless efforts of my ex-gf and her friends in Germany. That's another story and another post and honestly a chapter in my life I would like to move forward with. Anyway, the wine was outstanding. Opened it two hours before drinking and kept it in the fridge. The 2006 vintage which was a difficult vintage in the Rheinhessen but not for Keller. Outstanding wines across the board. The nose was a melange of confectionary sugar, citrus oil, deep oily pit fruits, saline minerals and wonderful depth. The palate is just a blockbuster. Like 1996 Krug without bubbles it was that powerful. Layers and layers of concentration and a wonderful soft texture but an amazing acidic spine that just blasted the finish on your palate. Minutes and minutes of dazzling diverse flavors. It literally explodes in your mouth. A great wine with years of evolution and I should have decanted for 12 hours but it was a completely spontaneous act and I am glad I did it as I had to open that bottle. It was burning a hole in my cellar.
By Lyle Fass
(Keller G-Max) This is considered one of the cultiest wines in all of Germany. A dry wine from unspecified Grosses Gewachs sites. It was given to me by Klaus Peter and the reason he gave it to me was through the tireless efforts of my ex-gf and her friends in Germany. That's another story and another post and honestly a chapter in my life I would like to move forward with. Anyway, the wine was outstanding. Opened it two hours before drinking and kept it in the fridge. The 2006 vintage which was a difficult vintage in the Rheinhessen but not for Keller. Outstanding wines across the board. The nose was a melange of confectionary sugar, citrus oil, deep oily pit fruits, saline minerals and wonderful depth. The palate is just a blockbuster. Like 1996 Krug without bubbles it was that powerful. Layers and layers of concentration and a wonderful soft texture but an amazing acidic spine that just blasted the finish on your palate. Minutes and minutes of dazzling diverse flavors. It literally explodes in your mouth. A great wine with years of evolution and I should have decanted for 12 hours but it was a completely spontaneous act and I am glad I did it as I had to open that bottle. It was burning a hole in my cellar.10/21/2007, (See more on Rockss and Fruit...)