Pheasant's Tears Saperavi 2023 [Georgia / Red / Full Body]

■ Appearance: A deep inky black, so dense it's almost opaque, with a vibrant purplish-red hue.

■ Aroma: A wild and captivating aroma of freshly crushed wild blackberries, dark cherries, damp forest floor, leather, and smoky spices.

■ Palate: A robust and profound texture. Powerful dark plum and wild berry fruit flavors intertwine with earthy tannins and a surprisingly lively, fresh acidity. It finishes with a long, savory, and deeply satisfying aftertaste.

Natural Wine that Bottles the Voice of the Earth
Pheasant's Tears, founded by John Wurdeman and Gela Patalishvili, is a winery dedicated to preserving Georgia's 8,000-year-old winemaking tradition. Based in the Kakheti region, it is loved worldwide as a pioneer of natural winemaking, bottling the voice of the earth with minimal intervention.

All grapes are hand-picked and undergo natural fermentation using only wild yeasts present on the grapes. The entire process takes place in traditional clay amphorae called "Qvevri," which are lined with beeswax and buried underground. Extended maceration with the skins maximizes the extraction of color and terroir, and the wine is bottled unfiltered and with no added sulfites or only minimal amounts.

The winery name, "Pheasant's Tears," comes from an old Georgian proverb: "We only make wine so delicious that pheasants weep tears of joy."

Recommended perfect matches for this wine:

• ■ Grilled lamb or pork (such as Shashlik) – The wine's powerful tannins and earthy aromas perfectly complement the smoky char and rich juices of grilled meat.
• ■ Rich beef and root vegetable stews – The wine's dark fruit and spicy flavors enhance the deep, melt-in-your-mouth umami of slow-cooked meat.
• ■ Aged hard cheeses and charcuterie – The wine's structure and abundant acidity beautifully balance the strong saltiness and amino acid umami of cured meats and aged cheeses.

Serving temperature: 16℃〜18℃ (Enjoy its true richness at this temperature range)

Tibaani Village (Kakheti Region)
Our own vineyards in the Alazani Valley soak up abundant sunlight. Diverse alluvial soils and long, hot summers lead to the perfect ripening of Saperavi, with its thick skins, cultivating wines with distinctive minerality and powerful concentration.