Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Pheasant’s Tears
Vintage: 2020
Tasting Notes
A classic skin contact wine from Rkatsiteli grapes, grown on 90-year-old vines in the Kakheti wine region in Eastern Georgia and fermented and aged in clay-winemaking vessels known as Qvevri, recognized by UNESCO as unique to Georgia. Wines made in this vessel have been made like this for 8000 years, longer than Italy, Spain and France combined have been making wine. The wine has a velvety tannins and wonderful aromas of ripe plum, smoke, licorice and black honey.
*Natural wines are suitable for Vegans & Vegetarians
Country & Region
Georgia - Tibaani - Kakheti
Grape/Blend
Mtsvane, Danakharuli
Terroir:
Arid continental, 300 meters above sea level, Northeastern exposure, alluvial sandstone.
Vinification:
- Manual harvest
- Whole bunch.
- Fermentation in Qvevri for 9 months.
- Indigenous yeast. Ambient ferment
- Ageing in qvevri
- Maceration on skin for 3 days.
- Malolactic: Yes
- No filtration.
- No fining
Food Pairing
Classic versatile wine - pair with salads and seafood or roasted meat, full spectrum.
