Viniou Reviews
The 2013 Keller Hubacker from Rheinhessen is a dry white wine that stands as a benchmark for both its estate and the region. Crafted by the iconic Weingut Keller, this cuvée is primarily made from Riesling, the flagship grape of Germany. The Hubacker vineyard, with its limestone-rich soils, imparts both elegance and minerality to the wine, complementing the typical aromatic vibrancy of Rheinhessen Rieslings. The cooler 2013 vintage contributed extra freshness, vivid acidity, and a refined structure, enabling this wine to age gracefully while retaining its precise citrus, stone fruit, and subtle herbal notes. The vinification process at Keller typically involves careful hand harvesting and gentle pressing, followed by fermentation in large oak casks to preserve the purity and complexity of the fruit.
Rheinhessen, nestled along the Rhine, is Germany’s largest wine-producing region and a historical heartland for viticulture, celebrated for its rolling hills and diverse soils. The climate is continental yet moderated by the Rhine River, providing warm summers and relatively mild winters – conditions ideal for cultivating expressive, balanced white wines. The limestone and clay-rich terroirs of sites like Hubacker are particularly prized for their ability to instil both power and finesse in Riesling.
When it comes to food pairings, a dry Riesling from Keller’s Hubacker shines with a range of seafood dishes, such as grilled turbot or scallops in a light citrus sauce. It also complements poultry dishes like roast chicken with tarragon, bringing out the wine’s subtle herbal nuances. Traditional Rheinhessen fare, such as Zwiebelkuchen (onion tart), would echo the savoury complexity of the wine, while more adventurous pairings could include mild Thai cuisine, where the wine’s acidity and minerality offset gentle spice and aromatic freshness.
For optimal enjoyment, serve this wine slightly chilled at 10-12°C to allow its full aromatic spectrum and lively structure to reveal themselves in the glass. Consider decanting if enjoying now, as the wine will benefit from a bit of air to fully express its depth and minerality.
