History
Distinguished right from 1394, Kessler has been sold under its own nama 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
Pressing of whole grapes, static racking. Fermentation in thermocontrolled tuns from 1 to 4 months. Matured on fine lees during 8 months. Bottled on 8th March 2011.
Gastronomy
To be associated with white meat, sea fish with candied vegetables.
Example : veal fillet brochettes with pineapple, chicken in tarragon cream.
Serve at 12°C.
Learn more about food & wine pairingTasting
The colour is light yellow with reflections of white gold. The disc is moderately thick and bright. The wine has a slightly oily look, a sign of a beautiful concentration.
The first olfactory approach is elegant, marked by the fragrance of exotic fruits such as mango and pineapple and a sensation of stone fruits spirit such as mirabelles.
After aeration, the nose confirms the exotic scents of cooked mango, complemented by a touch of anise, providing freshness. The nose confirms a beautiful maturity of the grape aromas.
On the palate, the onset is clear and palatable. The mid-palate is structured around a lasting and straight freshness, covered with a slight sweetness that is very well integrated. The aromas of exotic fruits are confirmed, dominated by pineapple, complemented by a subtle hint of herbs such as fresh basil. The finish is palatable and tonic, 5 to 6 caudalies on a spicy, white pepper finish. The palate is pleasant, marked by its exotic aromas and shows a real freshness.
Technical sheet elaborated by M. Romain Iltis “Best Sommelier of France 2012”
