This is a blend of 60% Saperavi and 40% Cabernet Sauvignon from Georgia.  The wine was fermented in Kvevri (Amphorae) and aged for 12 months in French Oak.  Purple in color with some ruby swirls.  The nose has black raspberries, black cherries, baking spices and slight char.  Medium to full bodied.  Light tannins.  On the palate, black raspberries, baking spices, slight vanilla.  Some complexity.  Nice finish.  The oak is a bit obtrusive on this but it may yet integrate with further cellaring.  Probably best to hold for a few years and drink over the next five to eight.  Nice on its own, but probably better with food.  Mtsvadi (Shashlik, meat skewers) would be a nice choice but any kind of roasted pork or beef would work well.  

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