Why it matters
The producer
The Spirit of Georgia was founded in 2014. Its production facility contains four cellars: two for qvevris, one for oak barrels and one for wine ageing. The two qvevri cellars hold 41 vessels with a combined stated capacity of 80 tons. The clay qvevris are buried in the ground.
One stated production sequence begins with wine remaining in qvevri with grapes and skins for six months, from September until March. In March, the wine moves into Seguin Moreau oak barrels for a further 9 to 14 months. The company avoids artificial technological interventions intended to accelerate maturation.
Wines to know
The range in view
Vine Ponto Mukuzani is a limited-production dry red made entirely from manually selected Saperavi grown in the Mukuzani microzone. The grapes ferment in qvevri for six months. After pressing, the wine moves to French oak barrels for malolactic fermentation and maturation. Vanilla-oak and bright wild berry aromas lead into blackcurrant and prune flavours supported by silky tannins.
Vine Ponte Rkatsiteli Qvevri 2018 has developed dried fruit and an astringent structure held in balance. Its aroma and flavour register includes dried orange peel, ripe yellow apple, walnut and a touch of coniferous forest.