Decideret - Lees is More (2018 + 2019)
Decideret - Lees is More (2018 + 2019)

Decideret - Lees is More (2018 + 2019)

A “field blend” made from apples from Vigmosegaard orchard at Lilleø: Bramley (37%), mixed French cider varieties like Douce Coet, Kermerrien, Binet Rouge (54 %), and a touch of mixed garden apples (9%). The cider varieties, after harvest in 2018 and 12 months of fermentation, were blended with Bramley apples from 2019. After bottling in January 2020, the wine spent 18 months on the lees before disgorgement (Sept ’21). Unfiltered, no SO2 added.

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.

This wine has notable but not rough tannic structure, toasty and yeasty notes: it’s very Champagne-like and reminds us of some of the great Norman ciders on the Atlantic coast. There’s also fruit, body, aromatic sweetness: we think it’s one of the most complex and fine wines Decideret has made yet.

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

This wine has notable but not rough tannic structure, toasty and yeasty notes: it’s very Champagne-like and reminds us of some of the great Norman ciders on the Atlantic coast. There’s also fruit, body, aromatic sweetness: we think it’s one of the most complex and fine wines Decideret has made yet.

Pairings 

Friends, Park Bench, Picnic Blanket