Now run by the 6th and 7th generations, Domaines Schlumberger was founded in 1810 by Nicolas Schlumberger, who established vineyards on the renowned slopes above the town of Guebwiller. These vineyard sites have a history of viticulture, having been planted since 207AD. Through successive generations the holding has grown to be one of France’s largest and finest domaines.
Domaines Schlumberger now own 130 hectares of vineyards, 70 of which are Grand Cru. The Kessler vineyard has pink sandstone soil and faces east, south-east, which protects it from north winds and cold air streams brought by the valley of Guebwiller. Yields are 35 hl/ha. Kessler produces structured and elegant wines.
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled at cool temperatures to nurture the aromatic compounds in the grapes. After fermentation, the juice remains in stainless steel tanks on its lees for a further 8 months before bottling on 19th May 2009.
Spring was sunny and warm with flowering starting 3 weeks earlier than a “normal” year. Summer was relatively cool and wet. However, throughout harvest, sunny days persisted with temperatures of 26 °C. Although yields were relatively low following a poor start to the growing season, the results were exceptional thanks to the autumn sun. The grapes were harvested on 25th October. The dry whites are very well balanced with a beautiful structure of freshness and fruitiness. The mellow whites have a much greater aromatic complexity, richness and length.
Golden yellow with perfumes of stone fruit, peaches and rose petals. A spicy character of saffron and white pepper combine with exotic fruits flavours such as mango. This wines is rich and honeyed with great complexity and a fleshy mouthfeel.
Serve with roast goose or turkey, red pepper dishes, curry or even lamb chops.
Serve at 12°C
AOC Alsace Grand Cru