Kohl Mountain Apple Juice Jonagold. Single-variety apple juice from South Tyrol – light, sweet, and silky smooth.
Kohl Mountain Apple Juice Jonagold is a naturally cloudy, direct-pressed juice made from 100% Jonagold apples, grown in Thomas Kohl's orchards on the Ritten in South Tyrol. This 750 ml bottle contains pure apple juice from a single variety, preserved through gentle pasteurization.
Jonagold Mountain Apple Juice by Kohl operates on the same principle as a single-variety wine. With a Riesling or Sauvignon Blanc, the grape variety is on the label, and you know roughly what to expect in your glass. With Kohl, it’s the apple variety. Standard apple juice from the supermarket is usually a blend of many varieties, adjusted for a consistent taste. A single-variety juice, on the other hand, shows what an individual cultivar can do. Jonagold is a cross between Jonathan and Golden Delicious. According to the producer, it features loose, yellowish flesh, is very juicy, and has a medium to high sugar and acidity content. It is called "mountain apple juice" because the trees grow at an altitude of nearly 1,000 meters. The juice is pressed directly at the farm, without taking the detour through concentrate. Kohl includes Jonagold in his GOURMET line, alongside varieties such as Pinova, Rubinette, Sonnenglanz, and Rouge. As you taste your way through the line, you will quickly notice how varied apple juice can taste.
Taste
The Jonagold tastes sweet, soft, and elegant, with a long, silky finish. In the glass, it displays a bright, almost transparent straw yellow. It is one of the lightest among Kohl’s juices.
On the nose, it has aromas of ripe pears, accompanied by slightly nutty notes. This combination surprises many, as they tend to associate apple juice with compote or pastries rather than fresh pear. On the palate, the juice fills the mouth with sweetness and softness. Thomas Kohl describes it as juicy, with a solid structure and strong presence. The acidity is present, but it stays in the background, providing just enough tension to keep the juice fresh.
The finish is long and silky, with the sweetness fading slowly. This makes the Jonagold the polar opposite of the tart, cherry-red Mountain Apple Juice Rouge. Anyone expecting a crisp, acidic apple juice with plenty of bite will likely not be happy with the Jonagold. However, those who enjoy apple juice that tastes round and mild will find it a reliable bottle that goes down well with family and guests. Its character is friendly and accessible without seeming flat.
Usage
Serve the Jonagold at 8 to 10 °C, ideally in a stemmed glass according to the producer. This allows the pear scent to gather, much like with a white wine. Thomas Kohl recommends it with antipasti containing cream cheese, hearty risottos, roasted meats, as well as cakes and fine pastries. The spectrum is therefore broad, from savory to sweet.
It pairs well with antipasti featuring cream cheese because its sweetness softens the tartness of the cheese. Think of crostini with goat cream cheese and honey, or stuffed peppers with herb cream cheese. With risottos, it picks up on the creamy richness. A pumpkin risotto with sage or a risotto with porcini mushrooms and parmesan are great partners. With roasted meat, such as pork fillet in a cream sauce or an oven-roasted chicken leg, it brings fruit to the plate.
In the afternoon, it plays to its strengths with cakes and pastries. The nutty note in the aroma pairs particularly well with apple strudel, nut braids, or butter cookies. Once opened, the bottle should be stored in the refrigerator and consumed within six days according to the producer. Store unopened bottles in a cool, dark place.
Our tip: Serve the Jonagold alongside a warm apple strudel for Sunday coffee. Served at 8 to 10 °C in a stemmed glass, the pear scent of the juice meets cinnamon and buttery pastry.
Origin
The apples for this juice grow in Thomas Kohl's own orchards on the Ritten, several hundred meters above Bozen. The Troidner fruit farm is located in Unterinn, with plots facing east to southwest. Plenty of sun during the day, cool mountain air in the evening: these differences allow the apples to grow slowly.
In the orchard, Kohl relies on a circular economy. Plant protection is only used when necessary, and then always in an extremely gentle manner—often using beneficial insects. Bees pollinate the blossoms. What remains after pressing, the pomace, goes to farmers in the village and ends up as feed for the cows. In return, cow manure is returned to the apple orchards. In this way, much of what the farm needs stays within the village.
Harvesting takes place between August and October. Each tree is picked in two to three passes to ensure only fully ripe apples make it into the crate. Picking is done individually and by hand. After that, things move quickly: just a few hours after harvest, the apples are checked, washed, ground, and pressed at the farm. The fresh juice rests until the solids have settled and is heated just before bottling. According to the data sheet, no added sugar, preservatives, or other additives are included.
For whom
Kohl Mountain Apple Juice Jonagold is for everyone who likes apple juice soft and round, yet wants more than a generic taste. It fits on the breakfast table, for Sunday coffee, and for family dinners with risotto or roasts. Because it is so mild, it also appeals to children, and for guests who prefer to abstain from alcohol, it is an elegant choice to accompany a meal. According to the producer, the juice contains none of the 14 main allergens and bears the European Vegetarian Union's V-Label. If you would like even more pronounced pear notes in your glass, try the Apple Juice with Pear. All varieties and cuvées from the Ritten can be found on our Kohl Mountain Apple Juice page. The Jonagold is not suitable for those looking for an acidic, tart juice—it is too mild for that.
One apple variety, 750 ml of naturally cloudy, direct-pressed juice from the Ritten – light, sweet, and with a pear scent for cakes, risottos, and Sunday roasts.
