Michael Teschke Apfelfein Naive Weine 2017

Adelina Estate is a small Australian producer I really like, making wines that feel honest and full of personality. Introspect 2022 immediately caught my attention for its freshness and energy, with juicy red berries, a more red-fruit-driven profile, herbs and a lovely savoury touch. It has plenty of depth and finesse at the same time - exactly the kind of wine I enjoy coming back to.

Valeria Tenison

Independent sommelier and consultant

One of the exciting names in modern Sancerre, this producer has built a strong following among sommeliers for meticulous vineyard work and a low-intervention approach. This cuvée captures the new wave of Loire wine: precise, terroir-driven and full of personality. A great choice if you’re moving beyond mainstream Sancerre and want to discover what’s currently exciting in the region.

Karoline Reinhold

Sommelier/Wine importer

A seductive Saint-Émilion from the outstanding 2009 vintage, Pavie Macquin combines baked blackberry, ripe plum and prune with exotic five-spice, liquorice and floral notes. Full-bodied and velvety, it balances opulent fruit with polished tannins and integrated acidity, finishing long and perfumed. Beautifully mature, it’s a natural match for roast lamb, duck, game or truffle.

Xeniya Volosnikova

Marketing & Communications

In a world teeming full of Cabernet Sauvignon, this wine re-sparked my interest of the Cabernet, reminding me why we all love it so much. A true Napa classic. A big red, meditative and intense- if you have the patience to cellar this wine you will be in for a real treat in a future date. Also ready to drink now, it has all the potential for drinking or keeping.

Christina Haukka

Head Sommelier at Restaurant Kaskis

Full-bodied and fruity flavor with notes of ripe dark cherries, baked plums, and a hint of raisin. The aroma is warm, spicy, and powerful with scents of cherries, prunes, and vanilla. Amarone, which is made from dried grapes, provides a sweetness that pairs really well with classic St. Martin's duck, with apples and red currant jelly, prunes, browned potatoes, red cabbage, as well as the brown gravy.Cheers.

Anders William Sawong Carlsen

Sommelier at Restaurant Frederikshøj