Jeff Connell
Jeff Connell
From Nikolashvili's Vineyards
Georgian Red Dry Kvevri Wine
Saperavi
The Red dry wine "Queveri" is made of Saperavi variety of grapevine, harvested in Kakheti region, Georgia. The wine is made according to old Georgian traditions in quevri - special clay vessels. In accordance to Khakhetian winemaking traditions the process of fermantation of wine macerates with grape skins for six months (until early Spring). After six months the wine is separated from the pulp and stored in Quevri again. In the winemaking process no additives or yeast is added.
The quevri is a traditional Georginan vessel of pottery. Specifically designed for wine making and storage. Quevri was used in Georgia since ancient times - the oldest quevri found in Georgia dates back to 7-8 millenium BC.
The wine "Quevri" is not filtered and has a high concentration of tannins, alcohol, and extracts and is characterized by a dark red color and pleasant harmonious taste.
From 7600 btl.
To the best of my knowledge, the foregoing information, transcribed from front and back labels is all true. The pleasant harmonious taste is a bit smokey, a bit more bloody and meaty, but overall characterized by some kind of wild berry, say, a slightly plummy blackberry. I wouldn't really liken it to anything else, though it does bring to mind Pithos 2008 from COS, in part, no doubt, because that is a wine that inhabits my brain at the moment anyway.
The grower is Givi Nikolashvili, the founder of the Club of Drinkers of Natural Wine. He bought the property (12 ha) and planted the vineyard in 1999. It is not the property where his grandfather tended vines prior to collectivization in the 1930s. Beyond that I know little. Kakheti is considered an important winegrowing region in Georgia.
Georgian Red Dry Kvevri Wine
Saperavi
The Red dry wine "Queveri" is made of Saperavi variety of grapevine, harvested in Kakheti region, Georgia. The wine is made according to old Georgian traditions in quevri - special clay vessels. In accordance to Khakhetian winemaking traditions the process of fermantation of wine macerates with grape skins for six months (until early Spring). After six months the wine is separated from the pulp and stored in Quevri again. In the winemaking process no additives or yeast is added.
The quevri is a traditional Georginan vessel of pottery. Specifically designed for wine making and storage. Quevri was used in Georgia since ancient times - the oldest quevri found in Georgia dates back to 7-8 millenium BC.
The wine "Quevri" is not filtered and has a high concentration of tannins, alcohol, and extracts and is characterized by a dark red color and pleasant harmonious taste.
From 7600 btl.
To the best of my knowledge, the foregoing information, transcribed from front and back labels is all true. The pleasant harmonious taste is a bit smokey, a bit more bloody and meaty, but overall characterized by some kind of wild berry, say, a slightly plummy blackberry. I wouldn't really liken it to anything else, though it does bring to mind Pithos 2008 from COS, in part, no doubt, because that is a wine that inhabits my brain at the moment anyway.
The grower is Givi Nikolashvili, the founder of the Club of Drinkers of Natural Wine. He bought the property (12 ha) and planted the vineyard in 1999. It is not the property where his grandfather tended vines prior to collectivization in the 1930s. Beyond that I know little. Kakheti is considered an important winegrowing region in Georgia.