About Franz Keller
Weingut Franz Keller is a family estate in Vogtsburg-Oberbergen, in the heart of the Kaiserstuhl, Baden's volcanic wine region. Founded around 1895–1900 and now run by the third and fourth generations (Fritz and Friedrich Keller), the estate farms roughly 48 hectares on volcanic weathered rock (tephrite, basalt) overlaid with loess. A VDP member since 2014, Franz Keller is best known for precise, terroir-driven Burgundy varieties — Spätburgunder, Grauburgunder and Weissburgunder, with some Chardonnay — alongside small plantings of Bordeaux varieties such as Merlot and Cabernet Sauvignon, and Lemberger. Wines are made with minimal intervention using a gravity-flow cellar, and the family also runs the Michelin-starred restaurant Schwarzer Adler.
Who Is This For?
For those who enjoy elegant, terroir-driven Pinot Noir and Burgundy-style whites, or want a benchmark VDP producer from Germany's warmest wine region.
Wines of Franz Keller
No cuvées registered yet.
Frequently Asked Questions
- Is Franz Keller the same producer as Weingut Keller in Rheinhessen?
- No. Franz Keller (Weingut Franz Keller Schwarzer Adler) is a separate, unrelated estate in Vogtsburg-Oberbergen, Kaiserstuhl, Baden, run by the Keller family since c. 1895–1900. It has no connection to Weingut Keller in Flörsheim-Dalsheim, Rheinhessen, run by Klaus-Peter Keller — the two simply share a common German surname.
- What is the signature style of Franz Keller wines?
- Precise, structured Burgundy varieties — especially Spätburgunder (Pinot Noir), Grauburgunder and Weissburgunder — shaped by the volcanic and loess soils of the Kaiserstuhl.
- Is Franz Keller a VDP member?
- Yes, the estate has been a VDP (Verband Deutscher Prädikatsweingüter) member since 2014, confirmed on the VDP's official producer page.
- Do Franz Keller wines age well?
- Yes. The estate's top Spätburgunder and white Burgundy-variety wines have good structure and acidity, allowing several years of bottle aging.
- What food pairs well with Franz Keller wines?
- Their Pinot Noir and Pinot Gris/Blanc pair well with refined, delicate cuisine, including many Japanese dishes such as grilled fish and tempura — fitting, since the family also runs the Michelin-starred restaurant Schwarzer Adler.