Mikheil Chonishvili is the head winemaker hear but shares the love and passion for wine making with his entire family. Mikheil, only 37 years old, brings a new vision to his families generation old traditions. Mikheil is fiercely devoted to natural and ancient wine techniques. All the wines are made in qvevri with minimal intervention and small amounts of sulfites. This wine is sourced from his family vineyard in Mukuzani which is farmed organically and sustainably. A lovely Kakhetian wine.

The Kereselidze family has more than 200 year old tradition of wine making including a 200 year old hollowed out lime tree that is used for wine fermentation. Apolon Kereselidze – a viticulturist and Wine maker is following in his parent and grandparents footsteps and continuing the family winemaking tradition. The principal Purpose of Kereselidze family wine cellar is to represent our share of Georgia, which is completely reflected in the nature of our family wine.

Our Saperavi Selection is our attempt to capture the unique flavors and nobility of the Saperavi grape. We specifically source our grapes from a 7ha selected vineyard in Ikalto, Kakheti in Eastern Georgia. The resulting wine produced in neutral stainless steel exhibits the intensity and elegance inherent to our versatile and beloved Saperavi.

Wine made from Georgian indigenous grape variety Saperavi, using Georgian ancient traditional technology – wine is made in “Qvevri” the clay vessel that is buried underground. Fermentation process continues 10 days. Once the fermentation is finished, grape skins are removed from the wine. Grapes are harvested in village Kisiskhevi, from our own vineyards. It should be mentioned that making Saperavi in Qvevri is not only the technology that excites, but right temperature in the vessel allows, to perfectly ferment and greatly condition the wine, 25 % of ripe and dried stems are used during the fermentation to give wine more softness and velvety. Application of this technique has not a mass character. As a result, only limited quantity is available.

The 2019 Orgo Saperavi represents a true elegance of a balanced Saperavi. This wine is made from 80 year old vines. The wine is fermented and aged in Qvevri (Large clay jars). Gogi and Temuri Dakishvili source the grapes from Kurdgelauri and Tsinandali villages in the Telavi district, on the right bank of the Alazani River. 2019 is Orgo's eighth vintage and it was a good growing year. It's style is robust, yet smooth with more refined tannin structure. Approximately 12,000 bottles of the 2019 Saperavi were produce. It is a one of a kind old vine Saperavi.

A vineyard selection of Otskhanuri Sapere (oh-sah-kh-ah-noo-ree sah-pear-eh) made by the young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze and brother Giorgi Abuladze. This rare and difficult to say variety is sourced from their estate in the village of Obcha. All red varietals grown in Imereti are higher acid, lower sugar grapes due to the humidity of the region. Otskhanuri Sapere is especially known for its ridiculously dark color. The grape is notoriously hard to work with since it is difficult to get the necessary sugar levels. 2019 was a typical year so this was the last grape they picked in the second week of November. All the fruit is estate grown, hand picked and hand sorted. After destemming the wine is pressed and put into qvevri with skins and fermentation starts spontaneously. Once fermentation is completed the skins are removed and the wine is aged in qvevri.

A vineyard selection of Aladasturi (ah-lah-dahs-too-ree) made by the young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze and brother Giorgi Abuladze. This rare and difficult to say variety is sourced from their estate in the village of Obcha. All red varietals grown in Imereti are higher acid, lower sugar grapes due to the humidity of the region.

Shavkapito is an endemic variety from Kartli region of Georgia. The name comes from "shavi" which means black. Goga Tevzadze, the winemaker at Tevza, is on a mission to explore, preserve and promote indigenous varieties from Kartli. This particular year he played with a longer maceration and a more oxidative style resulting in a lovely wine full of ripe and stewed fruit notes. Only 1200 bottles produced. It is a bit crazy and alive but who among us isn't?

Lemberger is an Austrian grape grown selectively in the Finger Lakes. This wine has an earthy nose with wonderful smooth black cherry and pomegranate tones. Fuller than a Pinot Noir, try our lemberger with pork loin, burgers, and steaks.

Dato Kobidze is a hero of Western Georgia and particularly the region of Guria. One half of this wine is sourced from one vine tree that is over 100 years old. Aladasturi is a rare Gurian variety that produces a lovely, ruby-colored red wine: dry, lighter-bodied, and fresh. 14 days of skin-contact.

Deep violet colored with aromas fresh red and black fruit. Flavors of blackberry, cranberry and cherry are followed by spice notes and a hint of oak, finishing with balanced but firm tannin. Great with food. Pair with lamb, steaks or beef braises.

Our Saperavi Reserve label honors Prince Temo who was part
of Georgia’s 300. In 1795 the capital of Georgia was sacked
by an invading Persian army. 300 Georgian mountain soldiers
pledged to fight to the death to allow the last King of Georgia
and Prince Temo to escape. Temo after his escape became a
historian and immortalized the sacrifice of the 300 in history,
which eventually led to their canonization as saints.

A young juicy style of Saperavi full of life and fruit. Deep red colored with aromas and flavors of fresh red and black fruit and hints of spice. A nice underpinning of acidity followed by lighter and integrated tannins. Great by itself or with food. Pair with friends, burgers and pizza.

Our Saperavi label honors Maia who is Georgia’s cross
between Mulan and Robin Hood. Maia, fled from a corrupt
baron to the woods, where she dressed as a man, stole from
him and gave to the poor. When foreign invaders came she
joined the army where, thanks to her skill, she rose to a
leadership position and helped defend Georgia. At the end
she revealed her true identity to great amazement

A vineyard selection of Ojaleshi (oh-jah-leh-shee) made by the young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze. This is a very small production wine (~800 bottles) from a few rows that are planted in their estate in the village of Obcha. All red varietals grown in Imereti are higher acid, lower sugar grapes due to the humidity of the region. Ojaleshi is also planted in Racha, Guria and Samegrelo and it is rare to find a full on dry Ojaleshi and this is a real gem. All the fruit is estate grown, hand picked and hand sorted. After destemming the wine is pressed and put into qvevri with skins and fermentation starts spontaneously. Once fermentation is completed the skins are removed and the wine is aged in qvevri.

Lukasi is passionate about creating artisanal Saperavi. Their 2017 was their fifth vintage for commercial production. This wine is a new vision of Saperavi, which attempts to marry the flavors of saperavi with French oak, where the wine is aged for 12 months.

Dila-o (dee-la-oh) is a new brand from the Teleda winery with the ambition to make fantastic Georgian qvevri wines that can promote traditional Georgian wine techniques among a broad segment of the US market by over delivering on story and quality for the price.

Koba Kvatchrelishvili produces wines from his 3 hectares of sustainably grown and organically farmed vineyards. Koba has a background in modern winemaking, but he is a die hard fanatic for traditional natural Georgian qvevri wine; a tradition that he learned from his grandfather and now passes on to his sons and grandsons. Naotari is the culmination of a life dream to cultivate is own family vineyard and have enough to bottle and share with the world. The 2018 Saperavi is a lean and angular take on Saperavi. Koba, uses only naturally occurring sulfites and does not filter his wine. Naotari represents the latest in authentic Georgian qvevri amber wines to discover in the US.

The 2018 Orgo Saperavi represents the power of Saperavi balanced with finesse. This wine is made from 80 year old vines. The wine is fermented and aged in Qvevri (Large clay jars). Temuri Dakishvili sources the grapes from Kurdgelauri and Tsinandali villages in the Telavi district, on the right bank of the Alazani River. 2018 is Orgo's seventh vintage and it was a great growing year. It's style is robust, yet smooth with more refined tannin structure. Approximately 10,000 bottles of the 2018 Saperavi were produce. It is a one of a kind old vine Saperavi.

Shalauri Cellar's second vintage produced another spectacular, vibrant and powerful Saperavi solidifying them as one of the best new wineries to start in the last few years. This wine has an edginess and depth that is unique to excellent Saperavi wines. Shalauri is staunchly committed to producing small release wine using the traditional Qvevri Method -- an 8,000 year old uniquely Georgian method that utilizes a huge clay jar, Qvevri, buried underneath the ground to allow wine fermentation and aging in an even, naturally cool condition.

A singularly unique Saperavi from Soliko Tsaishvili's biodynamically farmed Akhoebi vineyards. Soliko Tsaishvili started making wine as a hobby 30 years ago. He now farms 13.5 acres in Kakheti under biodynamics, some vineyards reaching 50 years old. Everything is does by hand by Soliko and his family. He destems the grapes and then presses into the traditional Georgian clay winemaking vessel called Qvevri. After a spontaneous fermentation, the wine remains in the qvevri for about six months.

The name Pirosmani denotes a a fruit forward style of making Saperavi, which is named after the famous Georgian Painter Niko Pirosmanishvili. This red wine is also 100% Saperavi (pronounced saw-pear-ah-vee) grapes. If you love California blends or Malbecs you should give this wine a try.

100% Saperavi (pronounced saw-pear-ah-vee) grapes this wine is made in the 8,000 year old style in large clay jars called qvevri. Following open air fermentation and maceration the wine is racked into a new qvevri, sealed air-tight and aged for six months and then bottled. Some previous vintages saw some oak barrell aging but this vintage sees no oak.

100% Saperavi (pronounced saw-pear-ah-vee) grapes. This wine is a great introduction to the Saperavi varietal. A young juvenescent version of Saperavi that shows all of the best characteristics of Saperavi at a great price.