Gewurztraminer Grand Cru Kessler, Domaine Dirler-Cadé 2013 is no longer available

This is a carousel with zoom. Use the thumbnails to navigate, or jump to a slide. Use the zoom button to zoom into a image.

Out of stock

Gewurztraminer Grand Cru Kessler, Domaine Dirler-Cadé 2013

White Wine from France - Alsace
0 star rating 0 Reviews
Full-flavoured, off-dry Alsace gewurz, fragrant and spicy, with silky texture, and perfect for drinking now, with soft ripe and rind-washed cheese.
is no longer available
Code: AL12151

Wine characteristics

  • White Wine
  • 5 - Medium sweet
  • Gewurztraminer
  • 75cl
  • Now to 2023
  • 13% Alcohol
  • Cork, natural

Alsace

The region of Alsace lies in the rain shadow of the Vosge mountains in north-eastern France, divided from Germany by the mighty Rhine River. With the Vosge peaks protecting it from prevailing, rain laden westerlies it is one of the driest and sunniest parts of France outside of the far south and is a wonderful place to grow grapes.

However, the wines of Alsace are sadly still often misunderstood. Their Germanic names, flute-shaped bottles, reminiscent of their Rhine and Mosel counterparts, and diversity of styles have all caused confusion and doubt in the minds of those consumers unfamiliar with them. Furthermore the pursuit of quality through lower yields and later harvests has come with higher levels of sweetness in many wines, though most are dry and eminently suitable for drinking with food.

In contrast to many French regions, Alsace labels are relatively easy to read for many a modern wine drinker, showing as they do the grape variety clearly. There are some multi-grape blends too, ...
The region of Alsace lies in the rain shadow of the Vosge mountains in north-eastern France, divided from Germany by the mighty Rhine River. With the Vosge peaks protecting it from prevailing, rain laden westerlies it is one of the driest and sunniest parts of France outside of the far south and is a wonderful place to grow grapes.

However, the wines of Alsace are sadly still often misunderstood. Their Germanic names, flute-shaped bottles, reminiscent of their Rhine and Mosel counterparts, and diversity of styles have all caused confusion and doubt in the minds of those consumers unfamiliar with them. Furthermore the pursuit of quality through lower yields and later harvests has come with higher levels of sweetness in many wines, though most are dry and eminently suitable for drinking with food.

In contrast to many French regions, Alsace labels are relatively easy to read for many a modern wine drinker, showing as they do the grape variety clearly. There are some multi-grape blends too, and give or take some pinot noir production almost all the wines are white. The hierarchy of appellations is simple to understand too, with AC Vin d’Alsace, Alsace Grand Cru and AC Cremant d’Alsace for sparkling wines being all you need to know.

Vendange Tardive and Sélection des Grains Nobles are two further designations within those classifications for wines made from later-harvested grapes that are higher in sugar and wines made from grapes affected by botrytis (aka noble rot) respectively.

Grand cru wines must be made with grapes from a named vineyard site of that designation harvested at lower yields than those permitted for AC Vin d’Alsace wines. Though they are not all equal in terms of quality and many were granted such status to satisfy local political demands, many of these sites are producing some of the greatest wines of the region. There are about 50 such grand cru sites in Alsace and wines from these sites can only be made from four noble varieties – riesling, muscat, pinot gris and gewurztraminer – though the grand cru vineyards themselves can be planted with any permitted variety.

Curiously, though, it is often the producer name and brand that is considered of higher importance than cru, and some producers do not use the name of a grand cru vineyard on the labels of wines made from those sites. Different producers are known for their house styles and it is often this, and the trusted quality of their ‘brands’, that attracts the savvy drinker.

The grape varieties are varied. Gewurztraminer is a grape that divides people into those who love it and those who hate it. Highly aromatic, with scents of lychee, rose petals and spice (gewürz is the German word for spice), sometimes very dry and sometimes richly sweet, gewurztraminer from Alsace can accommodate many difficult food pairings. They include Thai and other aromatic Asian foods, ginger-infused foods, and washed rind cheeses such as Munster.

Muscat, so often made to be sweet in other regions, is nearly always bone dry in Alsace. Perfumed and grapy, muscat makes an excellent aperitif and partner to asparagus.

Pinot blanc is an excellent everyday wine, not so aromatic, clean and round and often blended with auxerrois with which it share a similarly clean scent and flavour profile.

Pinot gris produces full, rich wines, less spicy than gewurztraminer and capable of long ageing. It can be a superb match for food, particularly roast goose, smoked fish, Oriental dishes and a varied cheeseboard.

Sylvaner is now an endangered species, being superseded by other varieties. It makes lively, refreshing whites with good acidity that in the best examples can age surprisingly gracefully. It is often drunk with food in Alsace restaurants, particularly onion tart, ham, bacon and pork.

Riesling is, for many cognoscenti, the region’s greatest wine. Here it produces dry, fuller-bodied styles with more rounded acidity. Like its lighter, often sweeter German counterparts, it develops great complexity with age, taking on its distinctive petrol aroma.

The red pinot noir grape ripens easily in Alsace and more and more wines are being made, with more substance, colour and aroma than their historical forbears. Some from the best producers are showing the ability to age well.

Please see our How to Buy Alsace Guide in the Wine World & News section of our website for a more detailed feature on the Alsace region.
Read more

Dirler-Cade

This family-owned estate, founded in 1871, is located in the small village of Bergholtz, in the south of the Alsace region close to the towns of Guebwiller and Mulhouse. Southern Alsace is famous for its sandstone and its dry climate which can give the wines added weight and personality. The Dirler-Cadé domaine comprises some 18 hectares, all of which since 1998 have been farmed organically. Impressively, almost half of the holdings are in the following grand cru vineyards: Saering, Spiegel, Kessler and Kitterlé. The Dirler-Cadés also have a number of single-vineyard sites (lieux-dits). Riesling, gewurztraminer and pinot gris together account for the majority of plantings.

The outstanding wines produced here are tightly-structured with a vein of minerality, less rich and sweet than they used to be, and, in the case of riesling and muscat, bone-dry. Two generations are currently involved in the running of the domaine. In charge is fifth-generation Jean Dirler, who married Ludivine Hell-Cadé, thus creating the domaine in its current form.

Alsace Vintage 2013

Like in so many regions of France, the 2013 vintage in Alsace was late in coming, with picking starting in late September and not finishing till a month later. Weather patterns were mixed with dry spells alternating with wet. The grapes ripened slowly building up flavour all the time while keeping sugar levels relatively low.

The wines are backward, austere even and on the dry side, similar to both 2010 and 2008, two other ‘cold’ vintages. 2013 is very good for riesling but the real story of the vintage is the excellence of the pinot. That concerns the whole pinot family from blanc to noir and maybe above all, the gris.

2013 vintage reviews

Bestselling wines

Back to top