Riddley Walker

9.0

Специи, известка, молотый черный перец, прополис, хурма, курага, цедра апельсина, чай, коньячные ноты, грецкий орех. Мощно, объемно и выразительно, с богатой текстурой, хорошей кислотностью и ещё молодыми, но аккуратными танинами. Вначале в носе выпирают не совсем чистые тона стройматериалов, но потом они уходят и остаётся интенсивная перечность, наложенная на фактурную фруктовость. Интересно, хоть и не без вопросов. — 7 years ago

Nico J. Snyman

8.9

Solid Qvevri style, not as much acidity as I'd like though. — 9 years ago

Elaine Thap

9.4

Oldest winemaking place in the world, 8,000 years ago. Historically, Georgia has so many unique barrels because of their ancient certain practices. The Rkatsiteli (AR-kata-telli) grape in Middle Eastern Kakheti is fermented in Qvevri barrels. 12.5% some skin-contact and some oxidation. A bit hot and zesty as of right now, but this wine transforms. — 10 years ago

with Kimberly, Justin and 1 other

Mackenzie

9.2

Wow this brick color! V V Etna: a lighter bodied red, spicy, less fruit n more leather, nicely structured — 11 years ago

terroirista-cy

9.6

Lunch with friends at Nikoklia village, Paphos. Thank you father Geradime for the magic!!!!! Where shall I start; white plums, sweet rose petals, and as it was getting more Oxigen; fried bacon, and black pepper, this vino needs AIR, I BELIEVE A LOT OF AIR!!!. Thanks Thierry Puzelat!!! — 11 years ago

Deborah Heath

9.5

In Tbilisi @ Vino Underground! Georgian native white grape/qvevri skin contact. Herbaceous, earthy, yeasty. — 12 years ago

Jared O'Connell

9.1

The funkiness of the Qvevri fermentation gives it almost a sense of age to it. Fun, different wine. Enjoyed the whites too. — 9 years ago

Jim Nelson

9.0

Tom Roach says "I think this is super-interesting wine." Then Jim Greene said "it was mineral and almost herbaceous," and he was licking his lips, and I couldn't disagree. — 9 years ago

with Camille

Stanislav Lobanov

9.3

(17.5/20) Насыщенный, яркий аромат черного чая, сушеных плодов ананаса и манго, мёда, шиповника с нотами карамели и табака. Сухое, тельное, с умеренной кислотностью, ощутимыми приятными, бархатистыми танинами, весьма насыщенное во вкусе. Долгое послевкусие. Красивое, нетипичное для Грузии по уровню качества вино из квеври. — 10 years ago

Alex Babkov

8.9

This wine is made using traditional Georgian technology. A bit different scent compering to European style. No complaints to make. — 11 years ago

terroirista-cy

9.3

Saturday lunch with friends in Nikoklia, Paphos, Cyprus. Iagos Chinury; amazing I was thrilled, as we the rest of the 5 guys that tasted it. Thank U Thierry Puzelat!!!! Georgian, Natural, Qvevri, Pure Juice — 11 years ago

Takashi Trshirogi

9.7

At Teppen — 12 years ago

Jonathan Patch

9.4

Absolutely gorgeous. Integrated. I just ate some lamb. Omfg I'm so happy right now. — 13 years ago

Hien Phan

9.1

Blue cheese — 9 years ago

Dmitry Koutcherouk

9.1

European style of qvevi. Very elegant! — 9 years ago

John Clinton

9.2

Full bodied for a trousseau, flinty cherries, tart, spice box mid and upon finish. Aged in clay jugs, buried underground and then resurrected, like what's his face🐲 — 10 years ago

Julia

9.1

Серия элитных вин Schuchmann. Энолог - Георгий Дакишвили. Много ли вы знаете вин, где имя автора указывают прямо на бутылке? Абсолютно отличающееся от привычных европейских белых. Изготовлено согласно традиционной кахетинской технологии - 6 месяцев ферментации в квеври (в контакте с мезгой). Яркое, полнотелое, запоминающееся: мёд, выраженный цветочный аромат, персик, спелый абрикос. #квеври #qvevri #georgiaonmymind — 10 years ago

Chun-Hsiang Tseng

9.0

Fell in love with Kisi during my trip to Georgia. Prefer the Kisi Qvevri from Schuchmann but this is still delicious. Watch out for the tannins. — 11 years ago

Anna Tyack

9.1

Length. Grip. Redefined. Gorgeous 2010 Rkatsiteli (qvevri) made by John Wurdeman in Georgia — 11 years ago

Pax Mahle

Owner/Winemaker Wind Gap Wines, Agharta & Pax

9.7

Gorgeous nose of alpine strawberries & orange blossoms astringent palate with great Intensity, acid and focus...a nice element of oxidation peeks through and adds an interesting edge... — 13 years ago