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Denmark, Zealand

Farm-Wines, Adapted to the Soil and Local Climate. 

Gilleleje Wine
Almevej 75
3250 Gilleleje

Denmark

Website

+45 42 43 72 93

gillelejewine (at) gmail.com

Gilleleje Wine

Gilleleje Wine was established in 2018, when Merete & Søren Engelsen acquired the old farm “Østergaard” in the beautiful Hågendrup just 3 km south from the unique harbor Gilleleje Havn. The estate is in total 3.5 hectare and it is the mildly descending 2 hectare field facing south, that we have planted with Solaris (3/4) and Pinot Noir (Frühburgunder, 1/4).

The soil at Østergaard is typical moraine soil or clayey highland soil created by the last ice-age. This type of soil contain plenty of stones from the Norwegian mountains and have a good retention of minerals in the clay layer at approximately 1.5 m depth. The field have been used for horses in the last 20 years and we intend to keep the amount of spraying to the the absolute minimum required, which clearly is reflected by the level of dandelions in the spring. We have not yet applied for organic production, but we intend to earn this.

Although we from our professional lives have extensive experience in food and food analysis, our wine project is very much “learning by doing”. Along these lines we have with the help of family and friends planted every single vine and mounted every single espalier ourselves. Our son Valdemar, who is educated as a gardener, has been an invaluable help in designing and executing on the plan. In the beginning, weed control was perfomed by hand and by lawnmower, now we have a tractor to do this important work.

It is our ambition to make “farm-wines” that are adapted to the soils and near-coast microclimate of Østergaard. Our first priority will be to create a dry white that can fit well for hedonistic living at the terrasses in Northern Zeeland and Gilleleje in particular. It should also come in a version which fit to the shell-fish and seafood of the restaurants in Gilleleje Havn. While trying to excel in the white, we will slowly improve on the red getting the phenolic taint that is so attractive with pinots.