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1,338 Tasting Notes
Community Tasting Notes (4) Median Score: points
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Sommelier Journal
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By David Furer, CWE
(Pheasant’s Tears Saperavi, Kakheti) Inky and unfiltered, with a touch of brett that doesn’t overwhelm the rich nose of sour red fruit. Although this Saperavi is made in clay jars, it doesn’t have the aggressive palate one might expect; a tart entry leads to surprisingly moderate tannins and lots of graphite and black-fruit notes. The wine rounded out after being open for two days. Excellent with grilled, fatty meats. Georgia: An Old Sweet Song
July 31, 2011, (See more on Sommelier Journal...)
7/11/2020 - adnorthup Likes this wine:
2008 Saperavi experimental, kept on the skins in qvevri for 8 years before bottling. Purchased at the restaurant in Sighnaghi in August 2018. Decanted for 2 hours.
Color is a beautiful dark purple with crimson edges. No browning or other age showing. Nose has a reductive note you get in a lot of Georgian wines, as well as very dark blackberry and dark red berries. A bit of cedar and lead as well. Absolutely gorgeous spell.
On the tongue, it feels medium bodied. It has a bit of Brett, not disimilar to Musar, but has a very strong acid backbone very common in Saperavi wines. Has sour cherry and more blackberry as well as a bit of minerality and “woodsy-ness”. It finished very very dry.
A very nice wine for my flavor profile, made all the better by my memory of purchasing the bottle.
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11/4/2019 - TexasBob wrote: 85 Points
Very dark, almost black wine that under the light is rose petal blood red. Ripe Mulberries with a hint of sulfer on the nose. The tasting notes are similar; ripe, macerated mulberries with a bit of sulfer. Very soft texture. I liked this wine ok, but I was in a minority - other guests said it smelt like “poop.”
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3/12/2019 - TexasBob wrote: 83 Points
Very dark purple with violet edges. On the nose there is a rich, earthy mixture of red and purple fruits with mulling spices, strong cocoa (think Nesquick), and a hint of oxidation that is in no way reflected in the color; the oxidation aromas blow away with about 20 minutes of air. The wine feels flat initially, but if you invest time you'll find it's actually quite complex. Notes of wild red and black berries mixed with clay amphora until the finish, where these elements are joined by a hint of blue fruit and some pleasant sourness. It's quite earthy, and seems on the edge of a precipice with respect to its drinking window. More nuanced and much less robust than most Saperavi I've tried.
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3/27/2011 - James Kim wrote: 89 Points
From memory. Inky black. Tastes of earth with dark black fruits, earth and tannins. Really nice acidity gives the wine lift. Great texture and will definitely buy again.
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