Oreby Vineri - Báttonage 2016

Oreby Vineri Báttonage 2016 is a distinctive Danish fruit wine that blurs the line between classic white wine and artisanal cider. Crafted from high‑quality apples from Fejø, it’s built in a gastronomic style that will appeal to adventurous white‑wine lovers as much as to fans of serious, terroir‑driven ciders. The name “Báttonage” hints at a more Burgundian approach in the cellar, with focus on texture, complexity and depth.

Tasting Notes
In the glass, Báttonage 2016 shows a clear, bright hue with a pale golden tone, reflecting both its maturity and careful élevage. The nose is immediately inviting and complex, with lifted aromas of ripe orchard apples, citrus zest, white flowers and a subtle herbal edge. Thanks to the use of Sauvignon Blanc and Riesling yeasts, there’s a distinctly vinous profile: hints of gooseberry, lime, elderflower and a touch of flint weave in with the pure apple fruit. On the palate, the wine is dry to off‑dry in impression, with a lively, mouthwatering acidity that keeps everything precise and refreshing. Layers of baked and fresh apple, citrus, and delicate stone‑fruit notes unfold over a fine, almost creamy texture—an effect often associated with bâtonnage. The finish is long, slightly saline and very clean, with a gentle phenolic grip that makes it particularly food‑friendly. With its careful structure and balanced acidity, the 2016 vintage has the capacity to evolve further in bottle, gaining even more honeyed, nutty and spicy nuances over time while retaining its core freshness.

Production
Oreby Vineri Báttonage 2016 is born from carefully selected apples grown on Fejø, an island known for its cool climate, clean sea air and long growing season—conditions that favor aromatic intensity and crisp natural acidity. The fruit is harvested at optimal ripeness to balance sweetness, acidity and flavor concentration, then gently pressed to preserve purity and finesse. During fermentation, winemaker Rasmus Von Elberhagen Rasmussen employs selected Sauvignon Blanc and Riesling yeast strains, lending a vinous, white‑wine character to the aromatics and structure. The wine is then aged on its lees with bâtonnage—periodic stirring of the lees—to build texture, complexity and length, resulting in a fruit wine that drinks with the seriousness and nuance of a fine white wine.

Food & Serving
This is a highly versatile gastronomic wine that shines alongside both Nordic and international cuisine. Try it with seafood such as scallops, poached white fish, oysters or lightly smoked trout, where its acidity and saline edge cut through richness. It also pairs beautifully with creamy poultry dishes, mild washed‑rind cheeses, fresh goat’s cheese, or vegetable‑focused plates featuring fennel, celery root, apple and herbs. Serve well‑chilled, around 8–10 °C, to highlight its freshness and aromatic lift; if you prefer more texture and complexity, let it warm slightly in the glass. A brief, gentle aeration in the glass or a small carafe can help open up the aromatics, especially given the bâtonnage‑driven complexity.

Producer
Behind Oreby Vineri stands Rasmus Von Elberhagen Rasmussen, the culinary mind best known for running Oreby Kro and for his deep curiosity about the gastronomic potential of the Danish apple. Rather than treating apples as a simple raw material, he approaches them with the same seriousness a vigneron brings to grapes—focusing on origin, ripeness and structure. Working primarily with top‑quality apples from Fejø, he crafts character‑driven fruit wines that bridge the gap between cider and fine white wine, using classic wine yeasts like Sauvignon Blanc and Riesling to shape their profile. Oreby Vineri has become a noteworthy name in the emerging Scandinavian fruit‑wine scene, demonstrating just how refined, terroir‑expressive and food‑compatible Danish apple wines can be.

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