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Pinot Gris Kessler Grand Cru AC 2012
  • 261. Pinot Gris Kessler Grand Cru AC 2012

    Domaine Dirler-Cadé

    100% Pinot Gris (13.5% alc, 19g/l of rs)

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    Despite a vigneron’s best efforts, pinot gris sugars tend to spike up quickly just before harvest and most grand crus have around 40-50g/l of rs. It is therefore unusual but a real pleasure to discover a balanced pinot gris grand cru with only 19g/l of rs, which helps to make it both a more harmonious and digestible wine. The sandstone base of Kessler also seems to provide the wine with a notable mineral print, and the smoky fruit, which has hints of ginger and praline make this a superb wine for gastronomy. For drinking now to 2020.

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Further details
Winemaker
Domaine Dirler-Cadé
Location
Guebwiller vineyard at the bottom of GC Kessler
Size of domaine
16.9 hectares of which 0.50 hectares for Pinot Gris Kessler
Grape
100% Pinot Gris. Massal selection. 5200 to 5600 vines per hectare. 25 to 40 years old vines trained double-guyot.
Terroir
South-East 15% slope. Sandstone from Bundsandstein. 1.5m above sandstone mother rocks. 300m above sea-level.
Viticulture
Bio-dynamic viticulture. Soil ploughed 4 to 5 times a year during Spring and Autumn. Old wood not pruned off until March. But and debut the vines during the winter. Debud but never vendanges en vert. Leave grass to grow during Summer until harvesting. Use sulphur and homeopathic dose of the plant ‘horsetail’ against oidium. Use Bacillus Thurengiensis against pests. Never use fertiliser, only a touch of limestone and biodynamic compost if necessary. Manual harvest with very severe sorting in the vineyard. Yield 45 to 50 hh on average.
Vinification
Long and slow pressing for 6 to 7 hours using a pneumatic press. Static settling of the juice after 12-15 hours. Natural, indigenous yeasts. No chaptalisation. Vinified in stainless steel at 19°C (22°C max.) for 2.5 months on average. Temperature is controlled by circulation of cold water in the flags (9°C). 2 rackings : one at the end of alcoholic fermentation and one at the filtration stage. Touch of sulphur added to prevent malo-latics. No lees stirring. Stainless steel for elevage (9 to 10 months). Plaque filtered then bottled in July-August using their own bottling machine. 3000 bottles. Certified both organic (Ecocert©) and bio-dynamic (Biodyvin©).
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