Saperavi

This is 100% Saperavi fermented in Kvevri (Amphorae) and aged in both Kvevri and Stainless (for stabilization).  It made with minimum interference in a "natural" style.  The result is a very nice  red wine that is a remarkable value.  Purple in color, ruby at the rim, opaque and bright.  The nose is nice with plums, black cherries, charred rocks, and black pepper.  Medium to full bodied.  Strong acidity.  Medium tannins.  On the palate, this has black cherries, bramble (think Zin) and underlying char.  Nice finish.  This is tasty and easy drinking  with some depth.  It drinks well on its ow

Tasted as an additional wine in a Georgian Wine tasting, this is made from the Saperavi grape which is the primary red grape of Georgia.  Inky purple in color, opaque and bright.  The nose is nice with black cherries, some black raspberries, and gravel.  Medium bodied.  Strong acidity.  On the palate, the cherries and black cherries come thru.  It is a bit softer and more supple than the Georgian Saperavi's tasted alongside.  Light but persistent tannins.  Nice finish.  Drink over the next five to seven years.  This will work better with food but is nice on its own.  It would work nicely wi

The cork on this was soaked all the way thru on most sides and a bit on the top, but the wine seemed sound.  This is made from Saperavi grapes and aged in Kvevri (Amphorae) on stems and pips.  Garnet in color, mostly clear and bright.  The nose is interesting with cherries, cinnamon, tobacco, and slight anise.  Medium bodied.  Strong acidity.  Complex and deep.  The palate has lots of cherries, some black cherries, and spice.  Nice finish.  This got better with air which was interesting given the condition of the cork.  It seems like it should have another ten years or so to go.  This works

An interesting wine from the country of Georgia made from 100% Saperavi grapes.  It is aged for three years in French oak barrels.  Purple in color, ruby at the rim, flat and mostly opaque.  The nose is nice with black cherries, some black raspberries, baking spices and slight char.  Medium to full bodied.  On the palate, there is some residual sugar left here leaving a light sweetness.  It seems to work well though giving some lift and energy.  The sweetness is minimal but present.  Flavors of black cherries, slight cassis and a bit of a cough syrup note.  It drinks easy with a nice finish

This is made from the Saperavi grape in the country of Georgia.  It is, however, fermented and raised in new French oak for 12 months.  Inky purple in color, but a bit flat.  Opaque.  The nose is nice with a "Bordeaux-ish quality.  Earthy, musty, cigar box along with black raspberries and char.  Medium bodied.  Strong acidity.  Firm tannins.  On the palate, black cherries, black raspberries with a slight char.  Moderate finish.  This seems to be at peak and should drink well for the next five to eight years.  It works better with food.  Chakapuli, a traditional Georgian herbed lamb stew fro

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, bu

I am not a believer in "natural wines" as it seems to judge a wine on its merits and not on some nebulous term.  That said, most of the ones I have tried seem like chemistry experiments gone wrong.  This is the exception and one of the best "natural wines" I have tasted.  It is made from the Saperavi grape in Georgia.  It is made with no fining, filtering or addition of sulfites.  That said, it is also made in a more "modern" style for Georgian wines, that is fermented for 8 days in temperature controlled vats, pressed off the solids leaving no residual sugar and finished in stainless steel

Kagor is a fortified dessert wine made from cabernet sauvignon, saperavi and other grapes.  Usually fouund on-near the Black Sea coast of the former Russian Empire, primarily in Moldova and Crimea, though this one comes from Uzbekistan.  The name is a Russian version of Cahors from Southwest France.  Peter the Great was a fan of Cahors wines and started importing them in bulk. The Russian clergy, swayed by the deep color (Christ's blood), adopted Cahors for sacraments in 1733.

This is Moldova's most famous wine.  It was apparently Quenn Victoria's favorite and Queen Elizabeth gets a case every year.  Who knew?  If served blind, I would likely guess Bordeaux 5th growth or perhaps a Sonoma Cab (Beringer Knight's Valley Reserve?).  Not to slight Modova as it would never enter my guessing knowledge.  If there was a complaint that in a tasting of Moldovan wines, it is not exotic or unusual which is a bit un fair.  It is a blend of Cabernet Sauvignon 70%, Saperavi 25%, Rara Neagra 5%.  It spends 18 months in French oak barrels.  Inky purple in color, ruby at the rim, o

Lupi mean wolves.  A very nice showing for this blend of Cabernet Sauvignon, Merlot and Saperavi that was aged for a period of 10-12 months in 225l barrels and aged for at least 2 years in oak barrels from Krasnodar (Russia).  Purple in color, garnet at the rim.  The nose has black cherries with a hint of smoked tobacco ash.  Very interesting.  With air a bit of black coffee.  Medium to full bodies.  On the palate, black raspberries, cherries, a bit of dried currants and slight earthiness.  Strong backbone of acidity.  Long finish.  A really interesting wine with depth and complexity.  Tast