Riesling Grand Cru Kessler 2007

Technical information

  • Alcohol : 13,51°
  • Acidity (sulfuric acid) : 4,47 grs/l
  • Residual sugar : 4 grs/l
  • Riesling Grand Cru Kessler
Riesling Grand Cru Kessler
  • Riesling Grand Cru Kessler
  • Riesling Grand Cru Kessler
To serve with noble sea fish, grilled or “en papillotes” with a slightly spiced rice.

 

History: 
Mentioned as early as the year 1394, the Kessler has been marketed 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 Kitterle, 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 pale gold with green reflections; the disk is bright, limpid and transparent.
The nose is marked, pleasant, dominated by yellow, citrus fruit notes with a slightly spicy touch.
The onset in the mouth is rich and warm. One evolves on a full-bodied, saline medium. The aromatic richness enhances the fruity notes, passion fruit, citrus fruits, peach, and apricot, slightly spicy.
The finish offers a fine, straight acidity that gives a very beautiful length and minerality to the wine.
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