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
