Grapes: Mtsvane
Region: Kakheti, Georgia
Vintage: 2023
Viticulture: Organic
Soils: Sandstone + Quarts
Vinification: 3 day maceration
Aging: In qvevri for 1 yr
Fining or Filtering: None
Sulfur: None
Notes from the Importer: This gorgeous white from 100% Mtsvane emerges from the sandstone and quartz soils surrounding the village of Tibaani in Kakheti, Eastern Georgia - closer to the Caspian Sea than the Black Sea. The semi-dessert climate features hot and dry days with cool and windy nights, creating the perfect conditions for balance between ripeness and acidity. Farmed organically and crushed gently, the juice macerates on its skins for three days prior to fermentation in qvevri, traditional clay vessels, after which it’s racked to a new qvevri where it rests for an additional year. The result is an approachable yet ancient style of white wine that's medium-bodied with perfectly ripe stone fruit and pear flavors, honeysuckle, earthy, clay minerality and a tangy finish with notes of citrus rind and bitter almond. Pairs perfectly with hard salty cheeses, aged Gouda or strong oily fish like mackerel or herring.
It’s not an exaggeration to say that John Wurdeman, an American artist, musician, restaurateur, and winemaker, is responsible for igniting global interest in the wines and winemaking traditions of Georgia. Considered by some to be the birthplace of wine, Georgia is one of the oldest winemaking regions in the world, with evidence of vinification stretching back 8,000 years.
John and his business partner, Gela Patalishvili, opened Pheasant’s Tears in 2007, focusing on tracking down and reviving near-extinct native grape varieties from all around Georgia, which is home to over 500 indigenous varieties. They ferment and age the majority of their wines in qvevris, traditional amphorae that are buried underground. Recently, they’ve also incorporated stainless steel into their winemaking. The winery is based in Tibaani, while their vineyards are located both nearby and across the country, stretching from the western region of Adjara to the volcanic terroir of Meshketi in the south.
From the beginning, their aim has always been to highlight the country’s immense native diversity and centuries-old winemaking traditions. Put simply, they wanted to create wines that honor and represent the land and culture that they both love dearly, with a focus on ancient techniques and vessels. Organic farming practices and minimal intervention in both the vineyards and cellar have been integral to their mission. Today, they work with hundreds of ancient varieties that they sought out and initially propagated themselves, including Rkatsiteli, Saperavi, Tsolikouri, and lesser-known varieties.
