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 the 2th November 2008. Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months. Bottled in May 2010.
Gastronomy
Serve with strong fish or meat.
Example : lobster à l’américaine, turkey leg with coriander.
Serve at a temperature of 12°C.
Learn more about food & wine pairingTasting
The colour is buttercup yellow with straw yellow reflections. The disc is thin, the legs are present, fine, joining the wine generously. A bright appearance that shows a wine with good concentration.
On the nose, the first sensation is elegant and open, dominated by notes of spices like nutmeg and curry. After oxygenation, the nose remains open, the aromas become more complex. To the spices are added notes of cut herbs and candied ginger. A rich nose imprinted by the aromatic variety of the spices.
On the palate, the onset is frank, the wine is full-bodied. I feel a generous volume inthe mouth created by the sugars and refreshed by a chiselled and straight freshness. An equilibrium emerges and lets the flavours develop in a register of yellow fruits such as peaches, which introduce again the spices. We again find ginger, associated with black pepper and nutmeg. A generous palate marked by a slight warmth. The length is 6 to 7 caudalies leading to a honey finish. An ample and harmonious palate, marked by the power of its aromas.
