History
Distinguished right from 1394, Kessler has been sold under its own name since 1830.
Location
The KESSLER grows on a sandstone soil and displays in its centre a vale that is globally facing East, South-East, which protects it from North winds and cold air streams brought by the valley of Guebwiller.
Wine-making
Manual harvest the 11th October 2007. Pressing of whole grapes, static racking. Fermentation in thermocontrolled tuns from 1 to 4 months. Matured on fine lees during 8 months. Bottled the 19th May 2009.
Gastronomy
- White meat, starters
- Meat pie and chicken liver medallion
- Veal chop casserole and sautée chanterelles
Serve at 12°C.
Learn more about food & wine pairingTasting
The robe is wheat yellow colour with reflections of old gold. The general appearance is bright with beautiful and translucent clarity. A fluid robe that promises beautiful maturity.
The first olfactory approach is pleasant and expressive. We feel the typical aromas of ripe fruits such as overripe pear as well as malt. After oxygenation, the intensity continues and exposes an additional complexity. To the aromas of the first nose are added scents of hay and dried apricots. A complex nose that is already well developed.
On the palate, the onset is clear, the wine is charming. A very nice balance marks the structure thanks to a combination of a present and straight freshness and a mastered sweetness that is now well integrated. A full and generous wine that provides the base for complex aromas. Patisserie aromas such as honey from flowers and vanilla are released complemented by ripe fruits such as apricot and banana followed by some notes of hazelnuts in the length, estimated at 6-7 caudalies. The finish is precise on noble bitters of chamomile.
