Sugar Loaf, Pinot Noir 2017, Marlborough, New Zealand
Light, even red colour, paler on the rim. The nose is very fresh, fragrant and aromatic with pure red cherry and berry fruit, lifted with red florals, unveiling subtle notes of dark herbs and nuances of liquorice.
The palate is elegant in proportion wi
Orchard Lane, Pinot Noir 2019, Marlborough, New Zealand
Small batch fermented from hand harvested fruit, the wine is gently lifted on the nose displaying red/black cherry, game and mixed spice characters.
The palate is juicy and brightly flavoured with smooth texture and soft tannins, making the finish silky
Frederiksdal RØD, Demi-Sec Sparkling Cherry Wine, Denmark
Frederiksdal Cherry Wine – it’s a sparkling wine. The wine is deep red, bubbly, fruity and delightful.
To emphasize the fresh taste of cherries and give the wine more sweetness, we have added our vintage - Frederiksdal 2015. The result is a fresh and del
Frederiksdal Late Bottled Cherry Wine, Denmark
A rich wine full of sweetness, a part of it matured for 18 months in oak casks. The perfect match for rice pudding or a chocolate dessert, figs and plums.
‘Late Bottled’ is produced from Stevns sour cherries grown and harvested in our own orchards – pr
Frederiksdal Reserve Cherry Wine, Denmark
Wine from best oak casks, matured for minimum 30 months. The wine is partly fortified with our own cherry distillate which brings in the subtle aromas of the wild cherry and wild raspberry to balance the flavour. The wine has a complexity and finesse to
Frederiksdal Likør Cherry liqueur
Our reinvention of the authentic liquer is the ideal basis for drinks and cocktails.
A new liqueur with more taste Cherry liqueur is a proud Danish tradition – but after the relocation of production abroad and a decline in quality in the ‘80s, the produc
Frederiksdal Sur Lie Cherry Wine, Denmark (Magnum)
A fairly full-bodied wine made using the French method of leaving wine to rest on the sediment.
The French term ‘sur lie’ means that wine is left to rest on its sediment, or residual yeast particles, for an extended period. The method of allowing wine to