At Stokkebye, in everything we do, we are guided equally by our quest for perfection and deep passion for great wines and exquisite food. Add a humble respect for the skills, and an indomitable approach to the craft and art of creating wine, and you have the essence of each of the chapters in the tale of Stokkebye.
We wish to be the greatest vineyard in Denmark, when it comes to white and sparkling wines. And we wish to be among the best producers of Nordic caviar. No less. In our quest for perfection, we use sustainable and organic wine-making principles along with our extensive knowledge and experience from the Danish high-end restaurant world in the product development; tasting, testing and developing products in close cooperation with clients and collaborators to create the very best products. Just as we visit other vineyards for exchanging inspiration and experiences, with our fellow wine enthusiasts and connoisseurs.
We do not use any additives in our wines to make them taste in a certain way, and we only add a little bit of sulfites in order to prevent harmful bacteria and refermentation, and in order to preserve the wine the best way possible.
We get the caviar from sturgeon that has led a good life in natural lakes. The sturgeon lives off its natural occurring food in the lakes and is only fed limited in the winter.
We have a great passion for caviar. Which is why we follow the production closely, in cooperation with the world’s oldest caviar house; tasting, salting and selecting the caviar from each individual fish, before packing and sending the caviar to our customers. Naturally, we only pick out the best of the best to follow the genuine, uncompromising Stokkebye way.
The sturgeon is farmed in big, natural lakes in Schleswig Holstein, which used to be part of Denmark. The natural lakes provide the fish with plenty of space and time to grow from the natural sea plants in the lakes; as always, the Stokkebye way communes with nature.
The white wine Liva is produced with 100% Solaris: 20% of the grapes come from vines from 2009 and 80% from vines from 2012. 50% of the wine is fermented in barrels from the wine chateau Domaine de Chevalier and 50% on steel tanks.
The white wine Coco is produced with 100% Pinot Noir. The grapes come from vines from 2015. The wine is fermentedon wood barrels from Meursault, Burgundy. This gives a nice body to the wine, while keeping its Nordic character. It is a Blonde de Noirs wine; a white wine carefully vinified from dark grapes.
The sparkling wine Stella is made with the L’Acadie Blanc and Johanniter grapes. It is produced using the Traditional Method.
The sparkling wine Mary is produced with 100% Pinot Noir grapes and, like the wine Stella, it is also produced using the Traditional Method.
The liqueur wine Georg is produced with 100% Golubok (a cross between Cabernet Sauvignon, Alicante Bouschetand, and a grape from Odessa). The wine is made using the port method, where fermentation is stopped with fine grape brandy. The wine is aged for 4 months in 9-liter sherry oak casks.
The liqueur wine Victor is produced with 100% Golubok. The grapes come from vines from 2009. The wine is made using the port method where fermentation is stopped with fine grape brandy. The wine is aged for 16 months in 10-year-old Olorosso sherry casks.
It has always been Jacob’s dream to make his own wine. This stems from his work at French Michelin restaurants, where he developed his passion for wine and became one of the co-founders of The Danish Sommelier Association. His dream was realized in 2009, where the first vines were planted. And thereby the story of Stokkebye entered a new chapter.
Every wine is made in accordance with organic principles and an equal amount of love and passion. Here, we are talking quality rather than quantity. With that said, the Stokkebye family makes between 6-8,000 bottles a year, which is equivalent to a small, top-level Champagne house.
Making wine with passion and love means hand-made. Most of what happens in the field today is done the same way as it has been done for centuries. And not many days go by, without seeing the Stokkebye family in the vineyard. They keep a meticulous eye to every detail on the grapes and vines, just as all weed is removed gently and carefully.
The Stokkebye soil is rich in chalk and minerals, which makes its distinct mark, especially on the white wines, giving them a mineral and tight expression with a hint of elderflower notes.
50% of the Liva wine is fermented on barrels from Domaine de Chevalier, Graves, Bordeaux, where Jacob helped harvest white grapes in 1988, and 50% on steel tanks.
Once again, the ring comes full circle; connecting the past, the passion and the visions. As the ultimate declaration of love, the wines are named after the couple’s three children; Liva, Victor and Stella.
The latest event in the caviar and wine dynasty is the acquisition of the neighboring farm. Here, an old barn from 1931 has been transformed into a winery opening in September of 2018. The property includes 4 hectares of soil, so the purchase also allows for the vine-growing area to be expanded. In 2019, vines will be planted on the site, and with the new area, there will be a total area of 5 hectares of vines, resulting in a total production of no less than 20,000 bottles of wine annually. Stokkebye Vineyard will thus be among the biggest vineyards in Denmark.
So, the family tree is well-rooted amid an astonishing landscape.