History
Distinguished right from 1394, Kessler has been sold under its own name since 1830.
Location
Kessler lies on a bedrock of sandstone and in the middle of this plot there is a small valley facing east, south-east which shelters it from the north winds and cold airstreams which comes from the valley of Guebwiller. A natural extension of Grand Cru Kitterlé,
Wine-making
Manual harvest on 6 October 2006. Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months. Bottled on February 7, 2008.
Gastronomy
- Aperitif
- Poultry
- Spicy salads (mexican, marocan, indian…)
- Foie gras
- Exotic dishes (coconut milk, safran…)
- Salty-sweet dishes
- Cheeses such as blue, munster…
- Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C
Learn more about food & wine pairing
Tasting
The robe is an old golden yellow with copper reflections. The disk is bright and the legs are medium long.
The nose is very aromatic with hints of exotic fruits such as lychee, passion fruit and mango, along with more floral hints such as old rose.
In the mouth, the onset is supple, in silky finesse with a slight bitter touch. In the middle mouth, we find a pretty mellowness quite in harmony with the wine. The finish is slightly round, harmonious and finely balanced with a tannic and tannic and salty side of extraordinary purity.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
