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
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
At a recent tasting of Georgian wine, this was the consensus Wine of the Night. Interesting to tasted a wine at age 7 like this as it was fresh and vibrant. It is 100% Mtsvane grapes made in Kakheti, Georgia. The wine is fermented in Kvevri (Amphorae) where it is allowed to macerate for six months. Golden with some copper hues in color, clear and bright. The nose is big and enticing with honey, golden raisins, cantaloupe, and slight floral notes. Medium bodied. Strong acidity. Firm tannins. On the palate, there are lots of apples, some apple cider, slight nuttiness and pineapple.
The second label of the Orgo Winery. This is a blend of 50% Rkatsiteli and 50% Mtsvane grapes from the country of Georgia. The wine is made in Kvevri (Amphorae) but only stays for about a month during which it ferments on the skins with the stems and pips. The result is an "Amber" or "orange" wine. Very interesting. Deep golden in color, clear and bright. The nose is very nice but its hard to come up with terminology to describe. There is a floral quality with a perfumed fragrance note. Perhaps some cantaloupe. Medium bodied although viscous at 13% abv. Medium tannins. On the pal