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
Pressing of whole grapes, static racking. Fermentation in thermocontrolled tuns from 1 to 4 months. Matured on fine less during 8 months.
Gastronomy
Do not hesitate to serve this wine with a pan of ceps “à la girondine” or a potatoes soufflé spiced with nutmeg. CLoser home, chicken vol-au-vent and fresh pasta, but also soft cheeses like Brie de Meaux. Serve at 12°C.
Learn more about food & wine pairingTasting
The robe is golden yellow with light green highlights, beautiful intensity. The disk is bright, limpid and transparent. The wine shows a pleasant youth.
The nose is frank, pleasant and intense. One perceives the dominant odours in full bloom. Fruity, white fruit, golden apple, yellow fruits, Mirabelle plum and fine touches of liquorice, smoky. Airing enhances the previous aromas and reveals a flinty, mineral note, complex. The nose evokes the ripeness of the grapes and still has a cramped profile at present. A classic austerity phase. Patience, time is in its favour.
The onset in the mouth is ample, dense and caressing. Tender. The alcohol support is full-bodied. The wine evolves on a clean and lively medium, with a slight sparkling note. The complex range of aromas evokes white fruits, golden apple, yellow fruits, Mirabelle plum and dried fruits, sweet almond, a fine lactic note along with some honey.
Just a hint of bitterness. The finish has good persistence, 7 caudalies and a fine, sappy liveliness.
Despite a range of unusual flavours, this wine is full-bodied, elegant and fine. Let us be patient in order to fully enjoy it.
Technical sheet by M. Pascal Leonetti
“Best Sommelier of France 2006”
