History
Mentioned as early as the year 1394, the Kessler has been marketed under its own name since 1830.
Location
The Kessler grows on a sandstone soil and displays in its centre a valley that is globally facing east, south-east, which protects it from north winds and cold air streams brought by the valley of Guebwiller. As a natural extension of the Grand Cru Kessler, its subsoils are reddish over Vosgean sandstone bedrock. At its base, an outcrop of limestone results in clay soils.
Wine-making
Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months. Grapes were harvested on October 27, 2008. Bottled on January 1, 2012.
Gastronomy
- Salad of scallops roasted with orange peel
- Lobster in herbal ravioles
- Lemongrass and ginger
Serve at 12°C.
Learn more about food & wine pairingTasting
The robe is a golden yellow with green reflections of beautiful intensity. The disk is bright and the legs are fine.
The nose is open, complex, intense, exotic. There are aromas of citrus fruit, lime, orange peel and smoky notes.
In the mouth, the onset is frank, slightly tender. The middle mouth is fuller, warmer. The finish is bright, straight, mineral, balanced with a beautiful, lingering aroma.
