Pinot Gris Grand Cru Kessler 2005

Technical information

  • Alcohol: 13.05°
  • Acidity (sulphuric acid) : 4.57 grs/l
  • Residual sugar : 35.4 grs/l
  • Pinot Gris Grand Cru Kessler
Pinot Gris Grand Cru Kessler
  • Pinot Gris Grand Cru Kessler
  • Pinot Gris Grand Cru Kessler
To be savoured on a warm froie gras with sweet woodruff. 
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 vally facing east, south-east which shelters it from the north winds and cold airstreams which comes from the valley of Guebwiller.
Wine-Making: 
Hand-picked. Whole bunches pressed. Static settling of the less. Fermented in temperature controlled tuns. Raised on the less for 8 months.
Tasting: 
The robe is a light yellow with green reflections of a mild intensity. The disk is bright, limpid, transparent. The wine has a youthful quality.
The pleasant, marked and distinguished nose shows a dominant of candied scents, mango, passion fruits, citrus fruits, lemon, light spicy hint, ginger.
Airing opens up an exotic delight. The nose is fully dominated by mango, followed by all the scents mentioned above. The candied and exotic nose is exhilarating. Beautiful expression of Riesling.
The onset is tender and moderately full, with a heady alcoholic base. One evolves on a sharp medium, marked by very slight sparking note. The exquisite range of flavours displays mango, passion fruit, citrus fruits, lemon, white flesh fruits, peach, apricot, a spicy hint, ginger.
The finish offers a moderate length, 6 caudalie, and a marked vivacity.
The balance of the wine is a little heady, but the minerality of the great terroirs always guarantee a beautiful freshness.
The range of flavours is remarkable, dazzling.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
Gastronomy: 
  • Ideal with foie gras
  • Fishes cooked in butter or cream
  • Spicy dishes
  • Poultry in sauce (great with porc)
  • Duck
  • Game
  • Cheeses
  • Desserts (avoid chocolate
Serve at 12° C
 

La presse en parle !

La presse en parle !