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.
Gastronomy
Pair with foie gras shavings and honey-stewed mirabelle plums, roast veal with quince and rosemary, Chinese-style glazed pork or a soft cheese with a washed
rind, such as Epoisses.
Serving temperature: 12°C.
This wine goes well with
Learn more about food & wine pairingTasting
The color is lemon-yellow with light reflections of good intensity. The disk is bright, limpid and transparent. The wine is youthful.
The nose is frank, pleasant and intense. Dominant candied aromas of autumn fruit, mirabelle plum, quince, mushroom and honey. Aeration amplifies these scents, revealing orgeat and a complex roasted, smoky register.
The nose, already very open, reveals a perfect varietal profile, with the first hints of terroir.
Excellent!!!
The attack on the palate is full-bodied and mellow, with a full-bodied alcohol base. The mid-palate is lively, marked by pearlescence. The noble range of aromas on the nose continues, with autumn fruit, quince, mirabelle plum, button mushroom, orgeat, honey and smoky, toasty notes. A touch of bitterness.
The finish is long, 12-13 caudalies, with fine vivacity and persistent bitterness. Voluminous and compact, the balance is tasty and endowed with a racy, dazzling aromatic palette.
The dimension of the terroir is already expressed.
A great wine in the making.
Technical sheet by M. Pascal Leonetti “Best Sommelier of France 2006” February 2024
