KP Cherry in Port Wine Style

KP Cherry in Port Style – Sweet Wine from the Jörg Geiger Manufactory

The KP Cherry in Port Style from the Jörg Geiger Manufactory is a partially fermented cherry wine with added cherry brandy, aged in Banyuls barrels. Maturation in the Banyuls barrel rounds it off perfectly.

The whole, uncrushed distilling cherries of the Dollenseppler & Benjamin varieties are fermented in open mash vats at cool temperatures and punched down daily. To preserve the natural sweetness and intense fruitiness, Jörg Geiger stops the fermentation with high-proof, pure cherry brandy, resulting in an alcohol content of around 20%. After pressing, the wine is stored for over 18 months in used Banyuls barrels, which allow the Jörg Geiger KP to mature while imparting a hint of chocolate without letting the wood become overly dominant. Through this oxidative maturation, the Jörg Geiger KP loses about 2% vol. Alc and is finally bottled at 18% vol. alcohol.

KP Cherry Wine – Sweet Wine

• Color: dense black-red extending to the rim
• Nose: Intense dark black cherry fruit with spicy,
  chocolatey hints of aged wood and a strong, harmonious note of bitter almond
• Taste: A dense, fruity attack full of black cherries and a touch of blackberry
  with plenty of soft, flowing melt and subtle woody notes, carried by the harmoniously integrated alcohol, which supports the long, cherry-fruited finish without weighing heavily on the palate.
• Drinking recommendation: at 14°C, enjoy with fried liver with port wine jelly or plum confit, but also with dark chocolate desserts or Black Forest gateau.

Jörg Geiger Manufactory – Sweet Wines and Fruit Brandies

The Jörg Geiger Manufactory is located in the small municipality of Schlat, eight kilometers southeast of Göppingen in the middle of the Swabian Alb. Here in this cultural landscape, characterized by mountainous forests, juniper heaths, and orchard meadows overgrown with fruit trees, some over 100 years old, is the home of Jörg Geiger and his manufactory.

The youthful-looking Jörg Geiger grew up in his parents' restaurant, the 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father ran a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle – a true rarity made from an old pear variety. The passion for distilling and preserving old varieties was passed down from father to son. Jörg Geiger has been running the inn and the fruit distillery since 1994. Even though he has become known for his sparkling wine made from the "Champagner Bratbirne" pear and his non-alcoholic "Prisecco," his fruit brandies also deserve attention. As do these special sweet wines made from fruit from Swabian meadow orchards, self-distilled fruit brandies, and plenty of rest and time to mature in old wooden barrels.