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.
Gastronomy
Perfect to pair with tasty, exotic cuisine. A lobster tail curry, a pelau (Creole version of paella), a jerk chicken or a soft cheese with a washed rind…
Serving temperature: 12°C.
This wine goes well with
Learn more about food & wine pairingTasting
The nose exudes elegance—delicate and subtle. Like a fine perfume, it reveals aromas of elderflower, white pepper, and white tea.
The palate confirms this sense of refinement. A smooth, finely textured freshness lifts the wine, giving it great drinkability. Notes of syrupy pear, yuzu, and blood orange enhance the aromatic profile, creating a juicy and appetizing sensation.
The finish is fine, elongated, and mouth-watering—inviting one to the table.
Technical sheet by M. Romain ILTIS “Best Sommelier of France 2012” July 2025
