My last bottle. And my oldest Saperavi with eight years of age. Still dominated by arresting purity of fruit as aromas of plum, cherry and raspberry linger on the nose and the palate. Rustic in a positive way with velvety tannins and an elegant mouth-feel. Thinner on the palate than I remember from my last experience. At its peak now.
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Alright, very nice. In fact, I really dig this. Gorgeous opaque ruby color without a hint of bricking. Overall, quite fresh and youthful. Blueberries on the nose, but darker fruits in the mouth with some chalky minerals. Bone dry. Nice tannins suggest another 5 years easily. Longer finish than I was expecting. This is very well made and I definately will be revisiting Georgian wine. This is definitely an exception to my rule of never buying a wine with the name of an animal or a picture of an animal on the label (except perdrix and a few others). BTW this rule has served me well for decades.
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Back with this beauty three years after the last experience. I am really dying to taste an aged Saperavi and this has the potential to be my experimental bottle as I still keep one at my cellar. Not much difference since the last time as this keeps its freshness of aromas and flavours with mixed berries, both red and black. Medium-weight, silky mouth-feel with an elegant overall poise.
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There is nothing more to say than, DRINK THIS WINE. Unique, expressive and unfamiliar. Regardless of your tastes or preferences seek out this and other Georgian qveri wines.
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This was aged in large underground ceramic vats, so I was very curious what the result would be like. Very earthy and cow dung-y, it turns out - in a good way that is! Lots of character, but this being my first Saperavi I don't know which flavours are from the terroir/grape and which are from the vats. Dry, acidic rustic yet elegant and long. Needs a few hours of air to open up, but after that, drink up - it turns a bit dull by the next day (maybe because the lack of oak?). Should age well in bottle for years, though. I won't open my other one for at least five years. Should be paired with some really greasy, heavy east European cuisine.. :)
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Deep ruby in colour with typical plum, black mulberry and earth of this charming variety only with the elegance and freshness as opposed to most other producers' Saperavis of the same year. Only 12,5% alcohol. The co-owner Jonathan Wurdeman says they pick earlier for the freshness aspect. My best Saperavi along with the Satrapezo 2004.
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tasted at Georgia Wines, NYC: Dark purple; earthy, smoke nose; tasty, tart, tannic, black fruit, l, mineral, earthy. Agree with Cabernet Franc relation.
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If you have a real curiousity about wine generally, check out a Georgian wine tasting. This is also called a black wine because the color of the fruit extracted is like black grapes. . You'd think the flavor would be dark and heavy but in fact was delicate. Alot of citrus from beginning to finish. Soft fruit. Benefited greatly from some time in the glass. We had a bunch of Georgian whites and reds. I was really impressed with a couple of the whites that I'll review once I open the bottles again.
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Pheasant's Tears Winery is formed in 2007 by American artist John Wurdeman, an American art collector David Waldman and local winemaker Gela Patalishvili. The winery is situated in Kakheti region's Alazani Valley. Deep ruby with a purple rim. Ripe black mulberry and plum dominate the nose with an earthy, meaty frame typical of the varietal. A velvety structure with strong tannins and an acidity to match. Definitely a rustic wine both due to the technique it is made and being unfiltered. Lacking yet on the fruit but will develop over the years.
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4/2/2016 - Umay Ceviker wrote: 88 Points
My last bottle. And my oldest Saperavi with eight years of age. Still dominated by arresting purity of fruit as aromas of plum, cherry and raspberry linger on the nose and the palate. Rustic in a positive way with velvety tannins and an elegant mouth-feel. Thinner on the palate than I remember from my last experience. At its peak now.
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1/13/2015 - Sz@WIS wrote:
Georgian basket
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12/7/2014 - Neurowine1 wrote: 88 Points
Alright, very nice. In fact, I really dig this. Gorgeous opaque ruby color without a hint of bricking. Overall, quite fresh and youthful. Blueberries on the nose, but darker fruits in the mouth with some chalky minerals. Bone dry. Nice tannins suggest another 5 years easily. Longer finish than I was expecting. This is very well made and I definately will be revisiting Georgian wine. This is definitely an exception to my rule of never buying a wine with the name of an animal or a picture of an animal on the label (except perdrix and a few others). BTW this rule has served me well for decades.
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10/6/2014 - Umay Ceviker wrote: 89 Points
Back with this beauty three years after the last experience. I am really dying to taste an aged Saperavi and this has the potential to be my experimental bottle as I still keep one at my cellar.
Not much difference since the last time as this keeps its freshness of aromas and flavours with mixed berries, both red and black. Medium-weight, silky mouth-feel with an elegant overall poise.
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6/3/2014 - Gob wrote: 90 Points
interesting stuff.. plum, earth very rustic, fresh acid, well balanced wine
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5/29/2013 - Flaneur22 Likes this wine:
There is nothing more to say than, DRINK THIS WINE. Unique, expressive and unfamiliar. Regardless of your tastes or preferences seek out this and other Georgian qveri wines.
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9/22/2011 - Simon Øien wrote: 89 Points
This was aged in large underground ceramic vats, so I was very curious what the result would be like. Very earthy and cow dung-y, it turns out - in a good way that is! Lots of character, but this being my first Saperavi I don't know which flavours are from the terroir/grape and which are from the vats. Dry, acidic rustic yet elegant and long. Needs a few hours of air to open up, but after that, drink up - it turns a bit dull by the next day (maybe because the lack of oak?). Should age well in bottle for years, though. I won't open my other one for at least five years. Should be paired with some really greasy, heavy east European cuisine.. :)
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9/16/2011 - Umay Ceviker wrote: 88 Points
Deep ruby in colour with typical plum, black mulberry and earth of this charming variety only with the elegance and freshness as opposed to most other producers' Saperavis of the same year. Only 12,5% alcohol. The co-owner Jonathan Wurdeman says they pick earlier for the freshness aspect. My best Saperavi along with the Satrapezo 2004.
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6/2/2011 - gwkozar wrote: 86 Points
tasted at Georgia Wines, NYC: Dark purple; earthy, smoke nose; tasty, tart, tannic, black fruit, l, mineral, earthy. Agree with Cabernet Franc relation.
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12/20/2010 - rosesandthorns wrote: 87 Points
If you have a real curiousity about wine generally, check out a Georgian wine tasting. This is also called a black wine because the color of the fruit extracted is like black grapes. . You'd think the flavor would be dark and heavy but in fact was delicate. Alot of citrus from beginning to finish. Soft fruit. Benefited greatly from some time in the glass. We had a bunch of Georgian whites and reds. I was really impressed with a couple of the whites that I'll review once I open the bottles again.
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1/3/2010 - Umay Ceviker wrote: 84 Points
Pheasant's Tears Winery is formed in 2007 by American artist John Wurdeman, an American art collector David Waldman and local winemaker Gela Patalishvili. The winery is situated in Kakheti region's Alazani Valley. Deep ruby with a purple rim. Ripe black mulberry and plum dominate the nose with an earthy, meaty frame typical of the varietal. A velvety structure with strong tannins and an acidity to match. Definitely a rustic wine both due to the technique it is made and being unfiltered. Lacking yet on the fruit but will develop over the years.
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