Made in the traditional Georgian manner in clay Qvevri jars, fermented on the skins and unfiltered. Very deep ruby Port colour. Medium-intensity nose of black cherry and some acrid floral aromas. High acidity, bitter tannins, cherry and blackcurrant fruit that tastes fresh but not particularly pleasant. Buy a bottle out of curiosity and a sense of adventure, but don’t expect a great wine. The label says it can age, which may be true, but I can’t see this improving.
Made in the ancient method of fermentation in terracotta amphorae (called Qvevri) buried in the earth. Bottle is capped with an unnecessary and inconvenient wax coating. Clear amber color. Medium-intensity nose of bruised apples and a bit of sherry. Full-bodied, dry, somewhat tannic, tasting of ripe apricots and toasted hazelnuts. “Recommended” more as a nod to history than as an attractive wine — this won’t appeal to most palates. You could try it with sardines or Greek dolmades, to cut the oil.