PACKING A CHERRY PUNCH
Frederiksdal 2013, our vintage wine, is our fruitiest to date. It really brings out the full flavour of the Stevnsbær cherries. Like vintage port, it had no exposure to sunlight. In order to achieve that incredibly fruity kick, the sour cherries are wild-fermented for 2-4 days as soon as the harvest is in. The wine is then left to develop in steel tanks before directly being bottled a year later. This is the best method for preserving the sour cherries’ intense aroma and flavour.
In our Frederiksdal wine, the Stevnsbær cherries pack quite a punch. Most of the cherries are harvested from our younger trees at Skælstrupmark which give them freshness and fruitiness, but some are harvested from our oldest trees at Nielstrupmark which give them body and additional intensity.
PAIR THIS AGED WINE WITH CHEESE OR PLAIN CHOCOLATE
Marrying sweetness, fruity full-bodiedness and clean crispness, Frederiksdal 2013 is a perfect choice for classic hard sheep’s or cow’s milk cheeses and an interesting partner for robust meat dishes. It’s also a unique match for blue cheeses or hearty desserts made with plain chocolate or no-cook red and black berry jam, because the wine’s acidity cuts through the creaminess/sweetness. Frederiksdal 2013 benefits from a period of decanting before serving and, if stored in a cool place, can be left to stand for one week or two without the aroma or flavour being compromised.
If you can wait for 3-5 years, our Frederiksdal 2013 will evolve into a real champion in your cellar. And if you buy an extra-large bottle (the 1.5-litre one), you really should leave it to rest for 10-15.
We have produced this wine since 2008. The Danish tabloid Ekstra Bladet has called the 2013 vintage our “finest to date” and given it a score of 91 out of 100.