2021 Pheasant's Tears Saperavi

WINEMAKER: John Wurdeman
REGION: Kakheti, GE
VARIETY: Saperavi
VITICULTURE: Organic

When Pheasant’s Tears was established, the first vineyard was the 12 hectare plot in Tibaani, which had 4 hectares under Saperavi vines. Tibaani is a north facing slope in the Alazani valley. In bygone years it was the bottom of a sea when the Black and Caspian were united — you can still find seashell fossils in the soil. So even though it’s not so close to any modern sea, you still often get a salinity in the wines from Tibaani.

Saperavi is a powerful tertiary grape and Tibaani is the hottest, driest, part of Georgia. The semi carbonic maceration helps lighten the extraction, and give more finesse to the otherwise broad shouldered variety. | Kakheti, Sighnaghi region, village of Tibaani. Sandstone and Quartz soils. 4 hectares of 25 year old vines, with a mixed planting of 4 clones. The climate is comparable to a semi-desert, hot and dry in the day and cool and windy at night. Making of: one half of grapes are destemmed and gently crushed into qvevri; the other half goes in whole bunch and is gently pressed after 10 days, so it’s semi carbonic. Personality: Dark and earthy, with notes of plum, black currant, and smoke.

Founded in 2007 by American artist John Wurdeman and Georgian farmer Gela Patalishvili, Pheasant's Tears aims to preserve Georgia's rich winemaking heritage dating back over 6000 years. All their wine is fermented and aged in qvevri, traditional Georgian vessels made of clay, lined with beeswax and buried in the ground.