Why be bothered about an ageing vessel? Buried pots, at that. When the juice is this good, this satisfying, one had better sit up straight. The spotlighted wine was aged and fermented in Qvevri (sunken clay amphorae lined with beeswax), the time-honoured tradition of winemaking from the country with the longest unbroken history of winemaking, Georgia.
One gawps, noting a rich ruby core with a youthful garnet rim, starbright in appearance with stained tears and a medium+ viscosity. On the beak, there's compote black fruits, damsons, blackberries, some dried fig, pomegranate, tobacco leaf, herby sage leaf, Bertie Bassett candied liquorice; and quaffing, one notes an appealing sappiness, coupled with a most remarkable tannin structure. Where wood aged wines may show a long-chain tannin structure, this wine has a kind of reflex relay switch between astringent grip > juice > more grip > more juice. Cascading, and generous, there's oodles and cornucopias of primary fruit, not a hint of brett or funk, a most beguiling, satisfying glug.
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