An ancient Georgian amber wine from the Tibaani sub-zone of Kakheti, fermented and aged for six months in buried qvevri clay amphorae with full skin maceration, producing a wine of extraordinary complexity, texture, and cultural depth.
Tasting Notes
Deep amber-gold in the glass. The nose is aromatic and complex with notes of raw honey, walnuts, black tea, sandalwood, dried apricot, and a characteristic orange peel blossom. On the palate it is full and structured, with a rich textural grip from the extended skin contact, a brisk and cleansing acidity, and a long, savory, slightly tannic finish. A wine unlike anything else on earth.
Quick Facts
- Grape: 100% Rkatsiteli
- Origin: Georgia, Kakheti (Tibaani village, sandstone and quartz soils, 500m altitude)
- Style: Amber wine, zero added sulphur, unfiltered, unfined
- Winemaking: Hand harvested, destemmed, 6 months skin maceration and fermentation in buried qvevri clay amphorae with indigenous yeast, no filtration or fining
- Suitable for vegetarians and vegans
Food Pairing
A natural partner for roast poultry, khachapuri, grilled vegetables, spiced lamb, and aged hard cheeses. Outstanding with Georgian cuisine and equally compelling with richly flavoured Asian dishes.
Serving
Serve at 12-14°C. This wine needs time in the glass, decant for 20 minutes and watch it evolve dramatically over the next hour.
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.
