Gewurztraminer Grand Cru Kessler 2007

  • Gewurztraminer Grand Cru Kessler 2007
Gewurztraminer Grand Cru Kessler 2007
  • Gewurztraminer Grand Cru Kessler 2007

Very beautiful Gewurztraminer that can be enjoyed with strong fish or meat.....

Historique: 

Distinguished right from 1394, Kessler has been sold under its own name since 1830.

Situation: 

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.

Vinification: 

Manual harvest on 25th October 2007. Whole grape pressing, static racking. Fermentation in thermocontrolled tuns for 1 to 4 months. Ageing on fine lees for 8 months. Bottled on 19th May 2009.

Dégustation: 

The appearance is wheat yellow colour with reflections of old gold. The disc is moderately thick and bright. The robe is dense and translucent, with a nice brightness. A wine approaching a beautiful concentration.

The nose at first is expressive and pleasant. I detect scents reminiscent of fruits in syrup such as peaches and fragrances of dried rose flower. After oxygenation, the nose intensifies with precision. A spicy character is unfolded with saffron and white pepper aromas that combine with exotic fragrances of fruits such as over-ripe mangoes. The flowers also find an expression in an aroma of dried flowers. A dense and complex nose which suggests a wine that will mature beautifully.

The onset on the palate is rich and creamy. I discover a honey sensation provided by the sugars, giving roundness to the wine. The freshness is subtle and blends into the dense and fleshy matter. We feel again the sensation of fruits in syrup such as peaches, besides spices, notably coriander. Follows then a slight warmth introducing a generous and ample length, 5 to 6 caudalies. The finish is pleasant with flavours of marc brandy. A powerful and spicy palate from very mature grapes.

Gastronomie: 
  • Lamb chop "snacked" with sweet pepper
  • Curried turkey and rice with currants

Serve at 12°C.