Riesling Grand Cru Kessler 2005

Technical information

  • Alcohol: 12,66°
  • Acidity (sulphuric acid) : 4,51grs/l
  • Residual sugar : 8grs/l
  • Riesling Grand Cru Kessler
Riesling Grand Cru Kessler
  • Riesling Grand Cru Kessler
  • Riesling Grand Cru Kessler
To serve with a salad of scallops with ginger or a fillet of salmon in a potato crust. 
History: 
Distinguished right from 1394, KESSLER has been sold under its own name since 1830.
Location: 
The Kessler grows on a sandstone soil and displays in its centre a valley that is globally facing east, south-east, which protects it from north winds and cold air streams brought by the valley of Guebwiller. As a natural extension of the Grand Cru Kitterlé, its subsoils are reddish over Vosgean sandstone bedrock. At its base, an outcrop of limestone results in clay soils.
Wine-Making: 
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising 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 sparkling 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 caudalies, and a marked vivacity. The balance of the wine is a little heady, but the minerality of the great terroirs always guarantees 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: 
  • Roasted scallops salad with orange
  • Lobster ravioli
  • Seafood, shellfish, fish terrine
  • Fish cooked, raw or in sauce
  • Ideal with choucroute
  • Quiches, pies, salads
  • Roasted poultry or in sauce
  • Cheeses
Serve at 12°C