Dry Reds

Saperavi

A bright modern version of Georgia’s most famous grape. This Saperavi is a youthful, vivid, purple red.  Aromas of red cherry and rhubarb are overlaid with a hint of cinnamon.  To taste, this is a fresh crunchy young wine, with the emphasis on fruit characters.  It shows vibrant Morello cherry fruit notes, gentle acidity and balanced tannins.  An uncomplicated but more-ish wine, best enjoyed young with dishes like baked pasta, stuffed mushrooms or great for barbeques.

Saperavi

Napareuli

An estate bottled wine made from pure Saperavi.  Napareuli is a controlled appellation of origin; a sub-district of the famous Kakheti region, noted for its excellent location and high quality grapes.  It’s medium ruby red, with a bouquet of strawberry and spice, and a subtle hint of vanilla oak.  On the palate it has a smooth, mellow texture with plenty of berry fruit, liquorice notes and subtle oak. Great for roasts and grilled meats, and warming winter casseroles.

Napareuli

Mukuzani

Georgia’s most famous and well-regarded appellation of origin.  Wines from Mukuzani typically undergo longer ageing in oak barrels to add depth and complexity and it’s here that Saperavi reaches its pinnacle.  These are no exception and show aromas of black cherry, dark chocolate with a sprinkling of vanilla and spice.  There’s generous ripe mouth-filling fruit on the palate, with notes of damson and damson, followed by robust tannins.  A good choice with pan fried steak, venison or aubergine/eggplant dishes.

Mukuzani

Satrapezo Saperavi

A true marriage of tradition and modernity.  Hand-picked Saperavi grapes from old vines are lightly crushed then fermented in traditional clay amphoras (called kvevri in Georgian), buried underground.  Once the first fermentation is complete, the young wine goes into French oak barrels to complete its malolactic fermentation and then mature. It is filtered in the traditional Georgian way using clay making it suitable for vegetarians and vegans. It’s dense deep black red with intense aromas of forest fruit, dark chocolate, liquorice and hints of violet and vanilla.  The palate is full, weighty and robust with a real sense of place.  Excellent now with hearty dishes like beef in wine or steak pie, or game.

Satrapezo Saperavi

Saperavi Special Reserve

This specially selected Saperavi is only made in limited quantities in the best vintages and from the very best vineyards sites in Kakheti.  Small parcels of top quality fruit have been picked by hand for this dark crimson wine.  It was aged in French oak for 12 months to add depth and complexity and mellow the tannins.  On the nose it has plenty of dark damson fruit, liquorice and smoky oak notes.  In the mouth it is a big concentrated wine with good fruit and structure, though with nicely balanced moderate alcohol.  It’s starting to develop notes of coffee and cedar but could also be kept for another year or two.  Drink it with venison, rich beef stews and oven baked pasta.

Saperavi

Saperavi Unfiltered

A deeper and denser version of Saperavi, produced from selected vineyards in the acclaimed Tsinandali zone in Kakheti in southeastern Georgia.   The wine has rich, inviting aromas of bilberry and cocoa powder, and plenty of toasty vanilla oak.  To drink, it is more structured wine, though still mellow, with damson and smoky oak notes. It was bottled unfiltered to protect all the depth of fruit from the vineyards, so it may throw a light deposit. Great with slow roast lamb, seared steak or wild mushroom dishes.

Saperavi

Kondoli Saperavi

The Georgian owners have put lots of investment into vineyards to improve the quality of their wines, and have an Australian viticultural consultant.  The Kondoli range from Telavi’s own estate is all fermented in French oak vats from selected low yielding fruit. This is pure Saperavi with attractive aromas of wood smoke and bilberry, while on the palate it is elegant and European in style, with gentle tannins. Match it with roast lamb or beef, and Mediterranean cooking.

Kondoli Saperavi

Kvareli

Georgia has a long established system of controlled appellations for its best wine producing zones.  Kvareli is one of these, located in the renowned Kakheti Province near the foothills of the greater Caucasus mountain range.  This is a nicely mature and complex dry red made from Saperavi.  It’s a dense dark ruby, with hints of coffee and dried cherries on the nose.  In the mouth, it is smooth and mellow with chocolate notes, dark fruit and a hint of spicy oak. A good choice with hearty casseroles and stews.

 

Mukuzani Special Reserve 2003

The Alazani River Valley in eastern Georgia is quite a special place for winemaking.  With an altitude of between 200 and 500m and flanked by mountains, no wonder it is home to 70% of Georgia’s wine production.  Mukuzani is perhaps the most renowned of Georgia’s appellations and is located on the right bank of the river.  This is pure Saperavi from selected, low-yielding vineyards and aged in oak for 20 months for extra depth and character.  This Special Reserve is only made in the best years and has a fascinating bouquet of tobacco, coffee and black fruit.  On the palate, it is a serious dense and structured wine, drinking nicely now with food but also still capable of further ageing.  Beef stew; venison and proper steak and kidney pie would work well with this.

Mukuzani Special Reserve

Cabernet-Saperavi 2006

An inviting “east meets west” blend of 50% local Saperavi with 50% Cabernet Sauvignon.  Both grapes have been picked from Teliani’s own vineyards then fermented in oak vats before a further 12 months of maturation in French oak barrels.  It’s a ruby red wine with berries and cherries on the nose and hints of smoky vanilla.  In the mouth, it has attractive juicy fruit, cherry notes and a touch of bramble jelly, and a supple smooth finish. A classic match with richer meat dishes and mature cheeses too.

Cabernet Saperavi