Gewurztraminer Grand Cru Kessler 2001

Technical information

  • Alcohol : 12.95°
  • Acidity (sulfuric acid) : 3.01 grs/l
  • Residual sugar : 25.8 grs/l
  • Gewurztraminer Grand Cru Kessler
Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
Great with by soft cheeses with washed or parsley rind such as Epoisses or Fourme d’Ambert. 
History: 
Distinguished right from 1394, KESSLER has been sold under its own name since 1830.
Location: 
KESSLER lies on a bedrock of sandstone and in the middle of this plot there is a small valley facing east, south-east which shelters it from the north winds and cold airstreams which comes from the valley of Guebwiller. A natural extension of Grand Cru KITTERLE, its reddish soils lie on a bedrock of Vosges sandstone. At the bottom, a limestone outcrop makes the soil more clayey.
Wine-Making: 
Hand-picked, put into crates. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the less for 8 months.
Tasting: 
Brilliant straw colour. Delicate, fragrant nose with pronounced notes of flowers and pepper. Unexuberant, lots of finesse. Very harmonious on the palate with unheavy sweetness.
Gastronomy: 
  • Aperitif
  • Poultry
  • Spicy salads (mexican, marocan, indian…)
  • Foie gras
  • Exotic dishes (coconut milk, safran…)
  • Salty-sweet dishes
  • Cheeses such as blue, munster…
  • Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C