Gewurztraminer Grand Cru Kessler 2014.

Technical information

- Alcohol : 12,49°
- Acidity : 4,04 grs/l
- Residual sugar : 44,4 grs/l
- Appellation : AOC Alsace Grand Cru

  • Gewurztraminer Grand Cru Kessler 2014.
Gewurztraminer Grand Cru Kessler 2014.
  • Gewurztraminer Grand Cru Kessler 2014.
  • Gewurztraminer Grand Cru Kessler 2014.

This wine can be highlighted by Creole cuisine...

History: 

Distinguished right from 1394, Kessler has been sold under its own name since 1830.

Location: 

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.

Wine-Making: 

Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months.

Tasting: 

The robe is golden yellow with light reflections and of good intensity. The disk is bright, limpid and transparent. The wine shows youth. The nose is marked, pleasant and intensse. Dominated by complex exotic scents - passion fruits, mango, papaya, yellow peach. The airing enhances the previous scents and reveals spices, Sichuan pepper, flowers, peony and fine notes of honey. The nose presents a very a very interesting complexity. The grapes have a perfect state of health. The onset in the mouth is ample, dense, marrowy. The alcohol support is full-bodied. The wine evolves on a medium of marked vivacity, with a sparkling note. The range of flavours is in line with that of the nose, still dominated by passion fruits, yellow peach, papaya and mango, Sichuan peppers, flowers and peony. We can taste a delicate bitterness. The finish has a good length, 8-9 caudalies, and a frank liveliness. The balance is very tasty, semi-dry. The wine expresses a superb aromatic scent while remaining elegant.

Technical sheet by M. Pascal Leonetti
"Best Sommelier of France 2006"

Gastronomy: 

This wine can be highlighted by Creole cuisine, shrimps cooked in spicy coconut milk, lobster accras with ginger or marinated chicken with coriander. Or by a British washed-rind soft cheese, a Stinking Bishop cheese. Serve at a temperature of 12°C.