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Stevns cherry is an indigenous Danish variety with a sharp taste, often referred to as the Nordic grape. The cherries are grown in the Estate orchards and harvested late to allow the full development of the complex cherry flavours.
After picking, the fruit is crushed and fermented on the skins and stones in open vats, using natural yeasts. After a few days, the must is pressed and fermentation continues in stainless steel tanks. The resulting wine is aged for up to 30 months in 225 litre french oak barrels.
Reserve is a blend of the best wines from the 2009 and 2011 vintages, fortified with Frederiksdal's own cherry distillate.
Frederiksdal Reserve has the finesse and structure to accompany savoury dishes. It pairs well with game, beef casseroles, terrines and strong cheeses. It also makes an interesting addition to chocolate based desserts.
If kept in a cool, dark place, this wine will retain its qualities for several months after opening.
The Frederiksdal Estate is located on the western shore of the Danish island of Lolland. Winters here are mild and followed by an early spring. In summer the sun reflects off the water to aid the ripening of the cherries.
Harald Krabbe, owner of the Frederiksdal Estate used to sell his cherries for juice until a chance encounter with Jan Friis-Mikkelsen, a chef, and journalist Morten Brink Iwersen. They discussed the Danish tradition of cherry wine and ideas for employing modern techniques to produce a more interesting and sophisticated product. The reviews and awards they have since received for the resulting range of Frederiksdal Kirsebærvin suggest that those early discussions have had a very successful outcome
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