Gewurztraminer Grand Cru Kessler 2002

Technical information

  • Alcohol : 13,11°
  • Acidity (sulfuric acid) : 4,13 grs/l
  • Residual sugar : 33 grs/l
  • Gewurztraminer Grand Cru Kessler
Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
You could enjoy it with a charlotte potato feuilleté, leek fondue and Munster cheese.
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: 
The robe is a golden yellow with light green reflections of a beautiful intensity. The diskis bright and limpid. The nose is pleasant, expressive and displays a dominant of candied flavours, fruity, pears, exotic fruits, slightly floral. Aeration reveals the rose and a slightly spicy character. The wine is complex and requires a little time and aeration. The onset in the mouth is ample and marrowy. The alcoholic base is vigorous. One evolves on a medium with a delicate and impregnating edginess, slightly airy. The range of complex flavours marks a beautiful sensation of over maturity, passerillage of exotic fruits, delicate floral, rose and spices. The finish has a beautiful length and a frank vivacity. The ample and rich structure of this wine is very well balanced by the mastered vivacity. The range is complex and requires time to open out.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

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