(2021) From vineyards at an altitude of 450 - 480 metres in Kakheti, this was matured in French Oak barrels for one year (Seguin Moreau, Sylvain) 30% of which were new. Darker and more brooding than Tblivino's upfront example of Saperavi, and yet there is a similar velvety density of black fruit touched with those violet notes. Great polish and suaveness. In the mouth really lovely fruit - so sweet and fleshy, like the darkest and ripest of black plums, really good balance as tight tannins grip and the acidity squeezes the finish into a long, dry but tapered elegance.
(2021) The late-ripening variety Chkhaveri was harvested in the middle of November, in a very limited quantity. It is fermented with skins as a red wine, but the paler grape ends up as a deep amber/pink in colour, and I guess must be classed as rosé. There's an attractive strawberry bob-bon character, a little dusting of icing sugar, but then a grippier herbal and slate note comes through. In the mouth it is off-dry to medium-sweet, masses of cherry cola and strawberry, but an intriguing fudge and chocolate, almost like a much lighter and drier Banyuls. Enough souring acidity to balance, this is extraordinary stuff, possibly not for everyone or every occasion, but fascinating.
(2021) A blend of three indigenous varieties, Tsolikouri (60%), Krakhuna (20%) and Tsitska (20%) from woman winemaker Baia Abuladze. The three high acid varieties were traditionally used for sparkling wine, but this dry, still wine was made in Qvevri with partial skin contact and spontaneous fermentation. A little paler than the other two whites here, but still a straw/buttercup yellow depth. The nose has dry, straw, butter and light floral notes, but is relatively reserved. In the mouth the wine comes alive with sweet apple fruit, a blast of pithy citrus and another very dry finish that is quite vibrant, salty and punchy.
(2021) Made from just one of the 525 indigenous Georgian grape varieties found on Baia’s Wine estate in the village of Obcha, the Otskhanuri Sapere made in qvevri with skins, where fermentation starts spontaneously. Once fermentation was complete the skins were removed before further ageing. The most vivid dark purple, staining the sides of the glass, this has intense raisin and plum fruit that is dark, liquoricy and meaty. In the mouth this is dry, Indian inky and mouth-filling. It has the youthful punch of its concentrated fruit and tannin (maybe a high quality, unoaked Nero d'Avola as some sort of comparison?). Would be an interesting wine to taste again in a couple of years.
