A Saperavi from Pheasant's Tears made in traditional Georgian qvevri in Tibaani, Kakheti — one of the world's great indigenous red grape varieties fermented in ancient clay amphorae buried in the earth, producing a wine of extraordinary depth, dark fruit intensity, and tannic structure.
Tasting Notes
Deep, almost opaque ruby. Saperavi is one of the few grape varieties with red flesh as well as red skin, giving it extraordinary colour and tannin. The nose is complex with dark cherry, mulberry, earthy mineral depth, and a savoury, slightly smoky character from the qvevri ageing. The palate is full and structured with firm tannins, vibrant natural acidity, and a very long, mineral finish. Built to age.
Quick Facts
- Grape: 100% Saperavi
- Origin: Georgia, Kakheti, Tibaani (qvevri, zero added sulphur, organic)
- Style: Dry natural red, traditional Georgian qvevri method, zero added sulphur
- Winemaking: Traditional qvevri fermentation and ageing, indigenous yeast, zero added sulphur, unfiltered, unfined
- Suitable for vegetarians and vegans
Food Pairing
Georgian cuisine, lamb, grilled meats, game, and aged hard cheeses. A wine that was born alongside these dishes.
Serving
Serve at 16-18°C. Decant for 30 minutes. Will age for 10 to 15 years.
About the Producer
Pheasant's Tears was founded in 2007 by Georgian painter and winemaker Gela Patalishvili and American artist John Wurdeman in Tibaani, Kakheti. One of the most celebrated natural wine estates in Georgia, they revived traditional qvevri winemaking using ancient clay amphorae buried in the earth, and have become a global reference point for Georgian natural wine and the country's extraordinary indigenous varieties.
