A rare no-skin-contact white from Pheasant's Tears, born from a drought year when the Rkatsiteli skins were sun-scorched, producing a crisp, direct press Tsolikauri from Imereti that is a complete departure from the amber wine style.
Tasting Notes
Pale gold in the glass. The nose is clean and fresh with aromas of green apple, citrus, and a gentle floral note. On the palate it is dry, light to medium bodied, with a lively acidity and a clean, mineral finish. Without skin contact, the Tsolikauri grape reveals its native freshness in a style that feels almost Muscadet-like in its purity and precision.
Quick Facts
- Grape: 100% Tsolikauri (indigenous Georgian white variety)
- Origin: Georgia, Imereti (Vani region)
- Style: Dry white, direct press, no skin contact, zero added sulphur, unfiltered
- Winemaking: Direct press, indigenous yeast fermentation in qvevri, no skin maceration, no filtration or fining
- Suitable for vegetarians and vegans
Food Pairing
A wonderful pairing for grilled fish, shellfish, Georgian lobiani bread, fresh vegetable dishes, and mild cheeses. Refreshing as a standalone aperitif too.
Serving
Serve at 8-10°C. This is one of Pheasant's Tears' most immediately accessible wines, enjoyable from the first pour.
About the Producer
Pheasant's Tears was founded in 2007 by Gela Patalishvili, an 8th-generation winemaker from Kakheti, and John Wurdeman, an American painter who fell in love with Georgia and its ancient wine culture. Based in Tibaani in the Kakheti region, they revived the traditional qvevri method of winemaking, fermenting and ageing wines in buried clay amphorae as Georgians have done for over 8,000 years. The name comes from an old Georgian tale claiming that only the best wine could make a pheasant cry. Their wines are widely regarded as among the finest and most authentic expressions of Georgia's extraordinary winemaking heritage.
