Georgia

This is made from the Saperavi grape grown in the Mukuzani region of the country of Georgia.  Purple at the core but ruby on the outer half of the glass as it sits.  Mostly opaque and bright.  The nose has plums, black cherries, and forest floor notes.  Nice texture.  Light tannins.  Good acidity.  On the palate, black cherries, forest floor and a slight menthol note.  Moderate finish.  This is nice on its own but needs food.  It would work well with Quiche.  drink over the next five to eight years.  

This is fermented and aged in Kvevri (Amphorae) for nine months with no additional SO2 added (i.e. a "natural wine").  Purple/ruby in color, opaque and bright.  The nose has cranberries, cherries, clay and an interested fresh "twig" note to it.  Medium bodied.  Medium tannins.  Good acidity.  On the palate, tart cherries with slight clay notes.  Some depth.  Good finish.  A nice wine that is drinking well now.  Good on its own but better with food.  A nice choice with a potato and cheese casserole.  Drink over the next five to eight years.  A great value on a bit different wine.

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 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 100% Saperavi grapes which is fermented in Amphoras called Qvevri that are buried in the ground.  This method of making wine is 7,000 years old.  The resulting wine is very good.  Purple in color, mostly opaque and bright.  The nose has black currants, earthiness, and slight mushroom notes.  Complex.  The wine is full bodied with medium tannins.  Bright acidity.  On the palate, this drinks very easy.  Clean with good fruit.  Black currants with underlying forest floor and slight mushroom.  This drinks well on its own but is better with food.  This went well with a variety of foods i

This is from the country of Georgia and made from the Saperavi grape.  The grapes are fermented in Kvevri (amphorae) and then matured in French barrels.  The result is an interesting and fantastic wine.  Purple in color with ruby swirls, mostly opaque and bright.  The nose is earthy with black cherries and black raspberries.  Full bodied.  Firm tannins.  On the palate, this is deep and complex with black raspberries, spices and slight char.  Long finish.  This wine demonstrates what a quality wine can be utilizing both ancient and modern techniques.  It is great on its own, but also very fo

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.  

Made from 100% Aladasturi grapes in western Georgia near the Black Sea.  Sadly, this wine is yet another "natural" wine that is spoiled.  It could have been excellent with just a bit of intervention (Copper Sulfite or light filtering) but instead produced, and worse sold a chemistry experiment that went wrong.  Ruby in color with bubbles all over the glass.  The nose has cherries and black pepper with carbonation coming off the glass.  Medium bodied.  On the palate, this is going thru a secondary fermentation.  There is some sweet red fruit but the experience is not enjoyable and the bottle