Gewurztraminer Grand Cru Kessler 2004

Technical information

  • Alcohol: 12.95°
  • Acidity (sulfuric acid) : 3.01grs/l
  • Residual Sugar : 25.8grs/l
  • Gewurztraminer Grand Cru Kessler
Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
The ideal companion of strong cheese, Munster ripened with Gewurztraminer Marc or a salad of lobster with ginger.
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 reflections of a beautiful intensity. The disk is bright, limpid, transparent. The wine presents concentration and a beautiful youth. The nose is marked, complex, of moderate intensity and somewhat reserved but dominated by an obvious overmaturity; a candied flavour, a light floral hint can be detected. Airing does not give out much more but reveals a delicate exotic scent, with citrus fruits, grapefruit. The nose is complex but with a beautiful maturity. Time will allow it to reveal more. The onset in the mouth is ample and marrowy; the alcoholic base is vigorous. One evolves on a medium with a marked and refreshing vivacity where candied flavours dominate, with exotic fruits, citrus fruits, grapefruit. One can perceive slight floral hints and an underlying minerality. A marked and varietal bitterness can be felt. The finish offers a beautiful length of 8 caudalies, a lengthy bitterness and a marked vivacity.
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