Decideret - Three's a Party (2020)
A conversation between three organic orchards: Allesøe, Ådalen, and Lærkehøj, two of which are on Fyn and one of which is in Zealand. Apple varieties: Rød Aroma (36 %), Holsteiner Cox (31%), Major (11%), Tremletts Bitter (11%) and Brown’s Apple (11%). The Rød Aroma was direct-pressed and fermented in 200L bourbon barrels; the other varieties received 24 hours’ maceration and fermented in neutral plastic 1000L tanks. Blended together afterward, bottled April 2021 with 12g/l RS to prompt bubbles in the bottle (pétillant naturel or ancestral method). Unfiltered, undisgorged, no SO2 added.
- About the Winemaker
- Tasting Notes
- Pairings
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
In profile, this wine gains fruitiness from the Holsteiner Cox variety, tannic bite and bitterness from the British varieties, and complexity from the barrel-aged Aroma apples. Decideret refers to this wine as Charlieʼs Angels in the realm of apples, but you don’t have to.
Friends, Park Bench, Picnic Blanket
About the Winemaker
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
Tasting Notes
In profile, this wine gains fruitiness from the Holsteiner Cox variety, tannic bite and bitterness from the British varieties, and complexity from the barrel-aged Aroma apples. Decideret refers to this wine as Charlieʼs Angels in the realm of apples, but you don’t have to.
Pairings
Friends, Park Bench, Picnic Blanket