(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.
