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 Kitterlé, 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.
Gastronomy
This wine can be associated with Japanese cuisine, smoked eel sushis, but also crayfish salad, avocado, grapefruit or a spicy salmon gravlax. Perfect with a fresh Crottin de Chavignol. Serve at a temperature of 12°C.
Learn more about food & wine pairingTasting
The robe is light lemon yellow with green reflections and of medium intensity. The disk is bright, limpid and transparent. the wine shows youth. The nose is marked, pleasant, a bit short. We perceive a complex dominant of delicate scents, focused on citrus fruits, lime, yuzu zest, white flowers and delicate vegetal. The airing says nothing more, it enhances the previous scents and reveals light spicy notes, ginger, hardly exotic.
The wine is severe, silent. The perfect state of health of the grapes will show a more pronounced profile with time. The onset in the mouth is moderately ample and tender with a vigorous alcohol support. The wine evolves on a medium of marked vivacity, with a sparkling note. The range of flavours is in line with that of the nose, still dominated by lemon zest, yuzu, delicate vegetal and light spicy notes of ginger. We perceives a hint of bitterness. The finish has a good length, 6-7 caudalies, and a frank liveliness. The balnce focuses on freshness. Slender and chiselled, it will please connoisseurs of precise wines.
Technical sheet by M. Pascal Leonetti
“Best French Sommelier in 2006”
