Gewurztraminer Grand Cru Kessler 2005

Technical information

  • Alcohol : 12,80°
  • Acidity (sulphuric acid) : 3,18 grs/l
  • Residual sugar : 47,5 grs/l
  • Gewurztraminer Grand Cru Kessler
Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
  • Gewurztraminer Grand Cru Kessler
Very beautiful Gewurztraminer to be savoured in 2 years as an accompaniment to a highly tasteful cuisine. Poultry Colombo or cheese (munster). 
Distinguished right from 1394, Kessler has been sold under its own name since 1830.
Kessler lies on a bedrock of sandstone and in the middle of this plot there is a small valley facing east, south-east which shelters it from the north winds and cold airstreams which comes from the valley of Guebwiller. A natural extension of Grand Cru Kitterlé, 
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.
The robe is a lemon yellow with light green reflections of a good intensity. The disk is bright, limpid and transparent. The wine has a youthful quality.
The nose is marked, pleasant, moderately distinguished and gives out a dominant of floral scents, rose and exotic, litchi, passion fruits, mango, candied citrus fruits, lemon, and grapefruit. Airing is not more intense but remains on exotic fruits and reveals a delicate spicy hint, marshmallow. The exhilarating nose is still reserved but the range of scents underlines the beautiful maturity of the grapes. The onset in the mouth is ample and marrowy. The alcoholic base is full-bodied. One evolves on a medium of marked vivacity with a slightly sparkling note. The range of flavors expresses candied fruits, exotic, passion fruit, grapefruit and the floral, rose and litchi, light spicy hint, pink pepper.
The finish is sappy, 9 caudalies and maintains a lot of freshness. The light bitterness offers a good support of freshness. The structure is remarkable, concentrated, extravert but mastery and purity are there.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)


  • Aperitif
  • Poultry
  • Spicy salads (mexican, marocan, indian…)
  • Foie gras
  • Exotic dishes (coconut milk, safran…)
  • Salty-sweet dishes
  • Cheeses such as blue, munster…
  • Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C