History
Mentioned as early as the year 1394, the Kessler has been marketed under its own name since 1830.
Location
Kessler, established on a sandstone terroir, forms a hollow in its center that faces mainly east and southeast, sheltering it from northern winds and cold air currents brought in by the Guebwiller valley. A natural extension of the Grand Cru Kitterlé, its subsoils are reddish in color, lying atop a base of Vosges pink sandstone.
Wine-making
Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months.
Gastronomy
I like to pair it, at the table, with a salmon tartare with sesame, almond milk and caviar, a trout baked in white wine, a fried sturgeon with lemon and fine herbs or a goat’s milk cheese…
Serving temperature: 12°C.
This wine goes well with
Learn more about food & wine pairingTasting
An expression of ripeness and concentration is heightened by notes of bitter orange and yellow fruits. On the palate, the wine is dense and intense, with a powerful presence and a luscious character evoking peach, orange, and fresh pineapple.
A juicy, refreshing acidity brings finesse and focus, lending a streamlined, vibrant structure.
The finish is powerful, aromatically intense especially with grapefruit zest and reveals an underlying salinity that will develop over time.
Technical sheet by M. Romain ILTIS « Best Sommelier of France 2012 » July 2025
