Frederiksdal Vin af Kirsebær Årgångsvin/Vintage (Cherry Wine) 50 cl. 14%

The world’s best cherry wine. That was the goal when, in 2006, Frederiksdal began experimenting with the black berries from the estate’s cherry plantations and reinterpreting the cherry wine. Frederiksdal Chersebærvin is produced from the unique Danish Stevnsbær, which is called the “Nordic grape” by fruit researchers. Stevnsbæret is world famous, but everyone agrees that the taste is best along the coasts of Southern Denmark. And Frederiksdal is located precisely on the westernmost tip of Lolland, right next to the Langelandsbelt – one of the quietest areas in Denmark. In addition, they have lots of sun, which is also reflected in the sea – all in all, a perfect climate for cherries. The reception of Frederiksdal’s updated cherry wine and other products has been overwhelmingly positive among wine reviewers and gastronomes. And they are not only sold in Denmark, but are also exported to a number of countries in Europe and Asia.

The people behind Frederiksdal:

Harald Krabbe is a landowner in Frederiksdal and an agricultural economist. Subsequently, he went to Africa, where he learned how valuable a healthy flora in the soil is. Jan Friis-Mikkelsen is a restaurateur at Tinggården near Helsinge. Jan has published several cookbooks, was a co-host in the TV kitchen with Claus Meyer and a judge in Den Store Bagedyst on DR1. Morten Brink Iwersen is a journalist and works at DR Nyheder. He is a wine book author and has reviewed wine, restaurants and cafes in 24hour, Nyhedsavisen and Politiken respectively.

In 2010, Frederiksdal Estate received the FRUGTABELLER OF THE YEAR award from the Horticultural Advisory Service. In 2012, Frederiksdal Cherry Wine received the HONORARY DIPLOMA from the DANISH GASTRONOMIC ACADEMY for “the excellent initiative: to give the distinguished sour cherry a new life and to recreate the concept of cherry wine” as “being world class”. In 2013, Frederiksdal Chersebærvin received the WINE OF THE YEAR prize at the DANISH INTERNATIONAL FOOD CONTEST.

Frederiksdal’s fruity base wine is made from the Nordic grape – the old Danish Stevnsbær. Just like a vintage port wine, the base wine has not seen the light of day. To get maximum fruit, it is tapped directly from the steel tanks in the winery at Frederiksdal. The Stevnsberries have been wild-fermented for 2-4 days to add a more complex taste. The berries are then pressed and further fermented in steel tanks, as this preserves the fruit flavor as best as possible. The wine benefits from a trip to the decanter before serving, and it keeps well open for 1-3 weeks if it is stored in a cool place.

Frederiksdal Cherry Wine was produced in 2008, 2009, 2011 and 2012. The wine has taken reviewers by storm, and 2012 has even been voted Best Wine in several media and competitions.

The wine’s relatively low alcohol and fine acidity make it perfect for classic firm, sheep’s and cow’s milk cheeses. It is unique for blue cheeses, desserts with chocolate, nuts, raw pickled berries or Christmas rice salamander. Vinification Just like a vintage port, the base wine has not seen today’s light. To get maximum fruit, it is tapped directly from the steel tanks in the winery at Frederiksdal. The stevensberries are wild-fermented for 2-4 days to add a more complex flavor. The berries are then pressed and further fermented in steel tanks, as this preserves the fruit flavor as best as possible.