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.


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


I like to associate this wine with exotic, spicy cuisine. A lobster salad with passion fruit, pil pil gambas, a chicken sauté with ginger or a soft washed rind cheese such as a farm munster cheese of the Siffert cheese dairy. Serve at a temperature of 12°C.

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The robe is a lemon yellow, with light green reflections of average intensity. The disk is bright, limpid, transparent. The wine shows a radiant youth.

The nose is frank, pleasant, intense and elegant. One perceives a dominant of candied, fruity scents, apricot, white peach, citrus fruits, grapefruit and a complex floral violet character. Airing enhances the previous aromas and reveals spices, candied ginger, cumin, cardamom, the floral aspect is emphazized, one smells the rose, the whole in a magnificent balanced bouquet. The superb quality of the raw material gives a heady, complex profile. A delight for all amateurs of this vine variety.

The onset in the mouth is ample, dense and fleshy. Mellow, the alcohol support is balanced. One evolves on a medium with a frank vivacity marked by a fine sparkling note. The range of aromas is a festival where the fruity dominant appears again. ALways the white peach, the apricot, the citrus fruits, the grapefruit, the flowers, the violet, the rose, the honey, the spices, the cardamom, the candied ginger, the cumin. One perceives a slight varietal bitterness. The finish has a great length, 12 caudalies and a fine, persistent vivacity. The balance of this wine is prodigious. Tasty as one could wosh, based on a great richness and on a magnificent aromatic range.


Technical sheet by M. Pascal Leonetti

“Best Sommelier of France 2006”

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