History
Mentioned as early as the year 1394, the Kessler as been marketed under its own name since 1830.
Location
The Kessler grows on a sandstone soil and displays in its centre a valley that is globally facing east, south-east, which protects it from north winds and cold air streams brought by the valley of Guebwiller. As a natural extension of the Grand Cru Kitterlé, its subsoils are reddish over Vosgean sandstone bedrock. At its base, an outcrop of limestone results in clay soils.
Wine-making
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising on the less for 8 months.
Gastronomy
To serve with noble sea fish, grilled or “en papilotes” with a slightly spiced rice. Serve at 12°C. To be savored already now on its youth or wait for its minerality in about 8 years.
Learn more about food & wine pairingTasting
The robe is a pale gold with green reflections ; the disk is bright, limpid and transparent.
The nose is marked, pleasant, dominated by yellow, citrus fruit notes with a slightly spicy touch.
The onset in the mouth is rich and warm. One evolves on a full-bodied, saline medium. The aromatic richness enhances the fruity notes, passion fruit, citrus fruits, peach, and apricot, slightly spicy.
The finish offers a fine, straight acidity that gives a very beautiful length and minerality to the wine.
