KP Cherry in Port Wine Style

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

The KP Cherry in Port Style from Manufaktur Jörg Geiger is a partially fermented cherry wine with added kirsch brandy, aged in a Banyuls barrel. Its aroma resembles an old port wine. Many customers therefore also call it cherry port wine.

The uncrushed distilling cherries of the Dollenseppler & Benjamin varieties are fermented in open mash vats at cool temperatures and are plunged daily. To preserve the natural sweetness and intense fruitiness, Jörg Geiger stops the fermentation with high-proof pure kirsch brandy, achieving an alcohol content of around 20%. After pressing, it undergoes more than 18 months of aging in used Banyuls barrels, which allows the Jörg Geiger KP to mature and simultaneously imparts a hint of chocolate, without the wood becoming overly dominant. Through this oxidative aging, the Jörg Geiger KP loses around 2% vol. Alc and is finally bottled at 18% vol. alcohol.

KP Cherry Wine – Sweet Wine

• Color: dense, reaching to the rim, black-red
• Nose: Intense dark black cherry fruit with spicy,
  chocolatey hints of aged wood and a strong, harmonious bitter almond note
• Taste: Fruity, dense start full of black cherries and a little blackberry
  with much smoothly flowing richness and subtle wood notes, carried by harmoniously integrated alcohol, which supports the long cherry-fruity finish without letting it feel heavy on the palate.
• Serving recommendation: at 14°C with pan-fried liver with port wine jelly or plum confit, but also a delight with desserts featuring dark chocolate or Black Forest cherry cake.

Manufaktur Jörg Geiger – Sweet Wines and Brandies from Fruit

Manufaktur Jörg Geiger is located in the small community of Schlat, eight kilometers southeast of Göppingen, in the heart of the Swabian Jura. Here, in this unique cultural landscape, characterized by mountainous forests, juniper heaths, and traditional orchards 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 over 300-year-old Gasthof Lamm. In addition to the successful restaurant, his father operated a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle – a true rarity from an old pear variety. The passion for distilling and the preservation of old varieties was passed down from father to son. Since 1994, Jörg Geiger has continued to run the Gasthof and the fruit distilling. Although he has become known for the sparkling wine made from the Champagne Pear and his non-alcoholic Prisecco, his fruit brandies should also be noted. Like these special sweet wines made from fruit from Swabian traditional orchards, self-distilled fruit brandies, and plenty of peace and time to mature in old wooden barrels.