This is made from 100% Krakhuna grapes from the country of Georgia. Light golden in color, clear and bright. The nose has banana and "yellow berries". Light bodied. On the palate, this is thin. Notes of celery and light minerality. Moderate finish. This would be better with food and would make a nice lunch wine with shellfish. Drink now.
This is from the country of Georgia and made from 100% Rkatsiteli grapes. Silvery/gold in color, clear and bright/ The nose is nice with a touch of peach and mild orange peel. On the palate, some minerality with a bit of honey. Dry. Clipped finish. This will be better with some food. I worked well with a variety of hard and soft cheeses. Drink over the next year or two.
This is from western Georgia near the Black Sea. It is a "natural" wine made from the Tsitska and Tsolikouri grapes and fermented in amphorae on its skins. Really an unusual and different wine, but quite good. Deep golden in color (not amber), clear and bright. The nose is different with oranges, Spree candies, honey and quince. Medium bodied. Light tannins. On the palate, the quince comes thru along with a bit of minerality and orange peel. Good balance. Nice finish. This is nice on its own but will work great with a fruit salad or even Risotto. Drink over the next couple of yea
This is from western Georgia (the country). The grape is 100% Otskhanuri Sapere that is fermented with the stems in Kvevri (Amphorae). Very dark purple in color, opaque. The nose is very earthy with black raspberries, pomegranates, and sour cherries. Firm tannins. On the palate, black cherry fruit, high acidity and the robust earthiness comes thru. Long finish. This smoothed out a bit with some air. Very different profile. It drinks much better with food to help with the tannins and the acidity. Drink over the next three to five years. A nice match for lamb chops.
This is from western Georgia and made from 100% Aladasturi grapes. Unfortunately the bottle was off. Garent in color, mostly clear but a trail of persistent bubbles. The nose had some cranberries with a bit of carbonation coming off it. Medium bodied. On the palate, the bottle was going thru a secondary fermentation. Out of balance with strong acidity. This is another in a long line of wines that could have been good with a judicious use of intervention (Copper sulfites) to prevent spoilage and if necessary, a bit of fining. So disappointing. I retasted the following day and then d
This is from the country of Georgia, and is a blend of 40% of Rkatsiteli (rah-kah-see-tell-y), 40% Kisi (key-see), and 20% Khikhvi (khee-kh-vee) grapes. It is fermented in Kvevri (Amphorae) where it is allowed to macerate for six months. The winery provides itself on being a "natural" wine meaning unfiltered and no use of sulfites. At a recent tasting it proved to be a bit controversial and I liked it decidedly more than most of the group. Golden in color with orange hues. There is a lot of VA (volatile acidity) on the nose that was the chief problem others had. A little can be nice a
