History
Distinguished right from 1394, Kessler has been sold under its own name since 1830.
Location
The Kessler grows on a sandstone soil and displays in its centre a vale that is globally facing East, South-East, which protects it from North winds and cold air streams brought by the valley of Guebwiller.
Wine-making
Pressing of whole grapes, static racking. Fermentation in thermocontrolled tuns from 1 to 4 months. Matured on fine lees during 8 months. Bottled on 8th March 2011.
Gastronomy
Enjoy this wine with a goose foie gras garnished with truffles, “Auberge de l’Ill” style, roasted Bresse chicken, creamy or soft cheese sauce and washed rind cheeses like Livarot or Epoisses.
Learn more about food & wine pairingTasting
The colour is golden yellow with bright reflections, of good intensity. The disk is bright, limpid and transparent. The wine is agreeably young and has a good concentration.
The nose is marked, pleasant and racy. We perceive the dominant flavours of candied, fruity flavours, yellow fruits, mirabelle plum, quince, golden apple, a touch of honey and fudge. Airing enhances the previous aromas and reveals the white truffle with toasted, smoky notes. The nose is complex, with a superb definition. Maturity and health of the grapes are perfect.
The onset in the mouth, is full, fleshy and mellow. The alcohol support is full-bodied. The wine evolves on a clean and lively medium, refreshing and finely sparkling. The range of flavours is very complex, based on candied yellow fruit, quince, pear, mirabelle plum, baked apple, honey and beeswax. Always with white truffles and this empyreumatic note. The finish has a beautiful length, 11-12 caudalies, with a fresh and balanced liveliness. The balance of this wine is very flavourful. This profile makes it a regional “must”. A great sucess.
