Updated: Jan 9
Vinoterra Saperavi 2017
This nectar has accompanied by first dinner in Tbilisi. It is a 100% Saperavi grape planted in the Kakheti region. The grapes fermented in clay amphora (Qvevri) for 20 days, and then matured in French oak barrels for 12 months and finally bottled unfiltered Gaumarjos!
In the glass the wine has a beautiful and charming ruby colour with purple tits. The intensity is medium to deep.
The aromas intensity is medium plus. The aromatic bouquet is a triumph of red cherry and fresh wild berries with a hint of black pepper. Swirling the glass, balsamic fragrance of mint tease the nostrils. The oak aging gives it elegant notes of cedar, toast and vanilla. As tertiaries, I can smell a succulent dry cranberry.
In the mouth, the wine is dry with a medium high level of acidity and medium plus tannins. The alcohol is medium (i.e. 13%), with a nice heat wave. Both flavour intensity and finish are medium plus. On the palate, the fruits are even more concentrated.
The fresh fruit is the most overwhelming aromas. There is a lack of evolution, especially on palate, but the few things that you will capture with your senses are really nice. I enjoyed it with an interesting beetroot salad and with a rare cooked veal steak. I finished the entire bottle and bought a couple to bring back in London. Given its freshness, it is perfect to drink also by its own or with a nice bruschetta. From a value for money point of view, it is a small masterpiece!
Final vote: 91