To be associated with white meats accompanied by mushroom-based cream sauces or with terrines of poultry meat.
Distinguished right from 1394, Kessler has been sold under its own name since 1830.
The KESSLER grows on a sandstone soil and displays in its centre a vale that is globally facing East, South-East, which protects it from North winds and cold air streams brought by the valley of Guebwiller.
Manual harvest on 12 October 2006. Pressing of whole grapes, static racking. Fermentation in thermocontrolled tuns from 1 to 4 months. Matured on fine lees during 8 months. Bottled on 12 & 13 March 2008.
The robe is pale golden yellow. The disc is bright, limpid and transparent. The tears are of medium size.
The nose is expressive and delicate, marked by the traits of Pinot Gris grape variety. One can detect notes of candied fruits and yellow flesh fruits. Airing allows the appearance of slightly smoky undergrowth aromas. The nose leaves behind a beautiful impression of maturity in the purest profile of this grape variety.
The onset in the mouth is slightly mellow with a lovely freshness where we find again the undergrowth notes. In the middle mouth, the expression of the terroir dominates with a slightly saline aspect and a fine, crystalline acidity.
The finish is of medium length, pleasantly full-bodied because of its roundness and the presence of an alcoholic base. It offers all the vivaciousness and freshness typical of sandstone soils.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
- Ideal with foie gras
- Fishes cooked in butter or cream
- Spicy dishes
- Poultry in sauce (great with porc)
- Desserts (avoid chocolate
Serve at 12° C