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Wines from Georgia made in clay

  • Post category:tastings

I am currently writing an abstract on Georgian wines. I have tasted various wines from the Kakheti region, the most eastern and most important wine region of Georgia. More than two-thirds of all vineyards are concentrated here in the area, which is characterized by a moderate climate and alluvial soils. 

Especially the wines from the traditional Qvevri are fascinating. The wines remain for about six months on the skins in traditional clay pots, which are dug into the earth. These unique conditions result in incredibly exciting wines with a lot of freshness, depth and complexity. 

I was particularly impressed by a Rkatsiteli and a Saperavi produced in the Quevri, both autochthonous grape varieties from Georgia. The golden Rkatsiteli showed beautiful dried flowers and fruit, honey, coriander and lemon balm, plus camomile and hay with a fine phenolic grip on the palate.  

Fascinating also the red Saperavi with an incredible freshness and spiciness. Dark berries, oriental spices are accompanied by polished tannins. Kudos!