Lollands Unique Ingedient

Few had predicted that Frederiksdal Estate on Lolland would become Denmark’s largest winery.

PREPARE TO BE SURPRISED
Frederiksdal becoming a winery happened almost by accident. Estate owner Harald Krabbe had 24 hectares of Stevnsbær cherries, which were sold to the juice industry.
One day Harald received a visit from chef Jan Friis-Mikkelsen and journalist Morten Brink Iwersen, who had heard of the excellent cherries of the region – and who had vast knowledge of wine production. This was to become a crucial meeting. The three men made a decision. In the future, the excellent cherries were to be refined at Frederiksdal. Harald Krabbe set out to learn more about wine production by visiting some of the very best winemakers in Europe. Together, the three men have developed new methods for production of cherry wine, which many wine reviewers have hailed as a breakthrough for Danish wine production. And today there is a total of 44 hectares of Stevnsbær cherries at Frederiksdal.

THE STEVNSBÆR CHERRY
The location of Frederiksdal on Lolland’s westernmost tip, right next to the Langeland Strait, is ideal for cherry production. The climate is perfect. The sun is reflected in the sea. Winter is mild and spring comes early. This all contributes to a long growing season, resulting in great the taste and complexity of the cherries. Only the small, black Danish Stevnsbær cherry, referred to by fruit experts as the Nordic grape, is used in the wine production. The berries themselves are not suitable for eating, but they are, in turn, excellent for wine production. Stevnsbær cherries are found in several parts of Northern Europe, but the Danish berries are the very best.

THE ESTATE
Frederiksdal Estate dates back to 1305, the present white main building being built in 1756.

 

 

Stevns cherries have ideal growth conditions around Frederiksdal. Further the cherrry has for centuries been used for wine production in Denmark. Not a particularly nice story, but we took up the challenge to reinterpret. That was the idea behind Frederiksdal Kirsebærvin.

Morten Brink Iwersen