Saperavi

Dry · Full-bodied · Firm tannin · High acidity · Contemplative · Bold

Dark roses, smoked prunes and a hint of game on the nose; ripe cassis threaded with inky minerals, spiced cedar and black pepper on the palate, over ripe chalky tannin and vibrant acidity.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Fruity

Crisp and dry but inclining towards a fuller body from the Saperavi share, with blackberry tones against light quince aromas contributed by the Rkatsiteli.

Dry · Full-bodied · Firm tannin · Medium acidity · Rustic · Savoury

Organic Saperavi from Napareuli with profound texture and a full body, carrying blackberry against earthy, smoky notes from three months in clay.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury

Saperavi from Kisiskhevi village made in qvevri: dark ruby, complex and concentrated ripe cherry and red berries, full-bodied with a smooth tannin structure and a long aftertaste that will age in bottle.

Dry · Full-bodied · Firm tannin · Medium acidity · Rustic · Savoury

The family's varietal Saperavi, fermented on skins in qvevri with wild yeast: cherry and black currant with a peppery edge.

Medium Sweet · Full-bodied · Medium tannin · Medium acidity · Fruity

The estate's semi-sweet red in the Kindzmarauli appellation style: Saperavi's dark fruit carried on residual sugar, with enough acidity to keep the sweetness from sitting still.

Medium Sweet · Medium-bodied · Low tannin · Medium acidity · Fruity · Easygoing

Saperavi from the southwest-facing bank of the Alazani in the Kindzmarauli PDO: vibrant ruby, ripe black fruit on the nose, balanced and smooth with a lingering aftertaste.

Medium Sweet · Medium-bodied · Low tannin · Medium acidity · Fruity · Easygoing

Saperavi from the Kindzmarauli micro-zone made by classic technology: a strong varietal bouquet with a velvety, harmonious palate. Best enjoyed at 14 to 15 degrees.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

The Rare Collection Saperavi, oak aged and released long after the vintage. Dry, full-bodied and poured at 18 degrees.

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

The vegan-collection Saperavi from the Kondoli vineyards, lighter at 12.5 percent than the Satrapezo bottling and poured a little cooler at 17 to 19 degrees.

Dry · Full-bodied · Firm tannin · Medium acidity · Funky · Rustic

The cellar's first natural wine, made with no winemaker intervention: three months on the skins in qvevri, then barriques left out through a Kakhetian winter.

Medium Sweet · Medium-bodied · Low tannin · High acidity · Fruity · Easygoing

Naturally semi-sweet Saperavi from the Kindzmarauli PDO, where the fruit carries high acidity alongside residual sugar. Red fruits and spice on the nose, sweet blackberry and black cherry confiture on the palate, silky at the close.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Savoury

Saperavi from the Mukuzani PDO, where small concentrated clusters give deeply pigmented, bold wine rich in body and tannin. Dark ruby with sharply expressed cherry balanced by an elegant palate.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Savoury

Saperavi from Mukuzani vineyards on the north bank of the Alazani, picked from early October and given three years in oak: ripe berries and blackcurrant mellowing into blackberry and spicy oak depth.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Bold

Saperavi from the Mukuzani micro-zone on the right bank of the Alazani, six to eight months in French oak: red berries and black cherry with tobacco, chocolate and black pepper over silky tannin.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Savoury

Mature but still bright ruby with blue and brick hues. Black mulberry and sweet cherry lifted by spicy oak and vanilla, with a rich velvety tannin sensation across the whole palate.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury · Bold

Saperavi from the Mukuzani micro-zone, dark ruby with a fine fruity bouquet and a full, fresh, harmonious taste.

Off Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing · Fruity

A semi-dry Saperavi: ruby coloured with a fresh bouquet of red and black berries, a slight sweetness on the palate balanced by a pleasant acidity.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Funky

The estate Saperavi: bold, earthy and dry, with black currant and toasted almond over an elegant, natural tannin structure built entirely in clay.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Bold

The monks' premium dry qvevri red, made from Saperavi grown in the vineyards around Alaverdi Monastery. Deep ruby, velvety on the nose, with expressed tannin, balanced acidity and a long finish.

Dry · Full-bodied · Firm tannin · Medium acidity · Funky · Rustic

The red in Akhmeta Wine House's natural qvevri range, made unfiltered by the traditional Kakhetian method with the phenolics and tannin that long skin contact brings.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury · Bold

Named for the gvirabi, the tunnel cellar cut into the rock at Kvareli. Rich pomegranate colour with a specific taste of dried fruit and spice and well-developed tannin on the palate.

Sweet · Full-bodied · Firm tannin · Medium acidity · Contemplative

Teleda's fortified dessert Saperavi: sour cherry and forest berries with a raisined core, oak barrel tones for polish, full-bodied with complete tannin and a long finish.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury · Bold

Blackberry and sour cherry with spice and tobacco, given depth by a forest-floor note. Rich and full-bodied with refined round tannins and a long finish.

Dry · Full-bodied · Medium tannin · Medium acidity · Bold · Savoury

Deep dark ruby, with dark berries lifted by chocolate and oak. The tannins are present but velvety, the acidity balanced, and the aftertaste long.

Dry · Full-bodied · Firm tannin · Medium acidity · Rustic · Bold

Dark pomegranate to purple in the glass, with blackberry, cherry, forest berry and plum combining cheerfully, and the grip that two months on skins and stems brings.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Rustic

Pronounced ripe cherry and elder fruit, with soft, almost mature tannins still short of their final shape. The palate is long and memorable. Best served at 14 degrees.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Rustic

Deep pomegranate in colour, with a distinctive bouquet the winery calls memorable and a harmonious taste. Best enjoyed at 16 to 18 degrees.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Bold

The reserve bottling takes nine months on the skins rather than the standard three to four weeks: raisined dark fruit and spice over a forest-floor base, full-bodied with refined round tannin and a long finish.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative

A limited bottling from Saperavi grown near Alaverdi Monastery: deep structure carrying dark berries and ripe plum, with vanilla and oak, velvety tannin and a long refined finish.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Bold

The estate's reserve, made from Saperavi in the Mukuzani micro-zone. Mature but bright ruby with brick hues, black mulberry and sweet cherry enhanced by spicy oak and coffee, with balanced acidity and marked vinosity.

Dry · Medium-bodied · High acidity · Refreshing · Fruity

Saperavi given only a short maceration, which in a grape this dark still produces a deep rose: ripe red-berry aromas and a fresh, dry palate.

Dry · Medium-bodied · High acidity · Refreshing · Fruity

A dry rose from Saperavi: pomegranate and raspberry on the nose, elegant and mild on the palate, finishing clean.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

The red anchor of the Satrapezo range: Kondoli Saperavi taken through qvevri and then oak, dry and full at 14 percent, poured at 18 to 20 degrees.

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

The estate's everyday dry Saperavi under the Schuchmann label, made in the European style rather than in qvevri: dark, firm and straightforwardly fruited.

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing · Fruity

Teliani's everyday Saperavi in the Teluri range: cornel-coloured, with the primary black fruit and berry aromas characteristic of young Saperavi.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury · Bold

The Vinoterra qvevri Saperavi: extended skin contact, no oak, so the fruit and the clay do the talking. Full-bodied, firm and savoury with a long dark-berry finish.