Georgia is the oldest wine region in the world. It is home to grapevine cultivation and neolithic wine production for at least 8,000 years. UNESCO added the ancient traditional Georgian winemaking method using the qvevri clay jars to the UNESCO Intangible Cultural Heritage Lists.
This time we'll talk about wines from Telavi Wine Cellar.
In the middle of Alazani Valley, lies Kakheti’s largest and most important city, Telavi. Just outside the city is where Telavi Wine Cellar was founded in 1915. For more than a century, they have blended innovation with a sense of history, keeping faithful to the noble traditions of Kakhetian winemaking, while adapting to modern methods to produce wines that would please the most refined, and discerning global palate.
In the magnificent environment of the Alazani River Valley stretching from northwest to southeast, 110 km between the Great Caucasus and Tsiv-Gombori mountain ranges, lays the ancient winemaking land of Kakheti, with its oenological traditions, history and the largest and most diverse area in Georgia for quality winemaking. 22,500 hectares of vineyards, at altitudes of 250-650 m above the sea level, are divided equally between white and red varieties, contain seven of the most important Specific Viticulture Areas or SVA’s (or AOC as the French would say). On the right bank of Alazani you will find Tsinandali, Vazisubani, Akhasheni and Mukuzani, while Napareuli, Kvareli and Kindzmarauli nestle in the picturesque foothills of Great Caucasus at the left bank of Alazani River.
Grapes are hand-picked at the optimum of their maturity. Soft destemming and crushing is followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation and aged in stainless steel tanks. Small part of the wine is aged in French oak barrels for 3-4 month, to add wine extra dimensions and complexity derived from fine oak.
The wine shows aromas of black cherry, dark chocolate with sprinkling of vanilla and spice. Generous ripe mouth-filling fruit on the palate with notes of damson, followed by robust tannins and extended finish.
Sweet blackberry and black cherry confiture are prevailing the initial palate. Mid palate is full and chewy, with slightly rough tannins. Finish is lingering with lively acidity and sweet and fruity aftertaste.
The complex aromas of red fruit, dominated by raspberry, strawberry with some notes of roasted almonds. Wild strawberry is followed by a mellow blend of dried fruit, pomegranate and a touch of caramel, though there’s plenty of lively acidity to keep it fresh and balanced.
Lemon and grapefruit are perfectly combined with vanilla and fried bread notes. Full bodied, elegant, complex and round, with banana and tropical fruit at the initial palate is perfectly balanced by fresh citric finish with some oaky notes.
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.