Elegantly Traditional

All of our wines at Pheasant’s Tears are fermented and aged in qvevri, a unique Georgian vessel used to ferment and store wine.  Qvevri were the first vessels ever to be used for wine fermentation, with archaeological finds dating back to 6000 BC.  Qvevri are clay vessels lined with beeswax and completely buried under the ground where the temperature stays even thoughout the year, allowing the wines to ferment in the natural coolness of the earth.  Pheasant’s Tears qvevri vary in age but, some date back to the mid 19th C. We built our cellar in the vineyard itself to minimize the damage to the grapes in transportation, allowing us to harvest and press before the hot hours of the sun. It is usually a question of hours before the harvested grapes are already pressed and in the cool qvevri.  In accordance with Georgian traditional winemaking methods, the ripest of stems are added to the grape skins, juice and pits, for both our reds and our whites.  The maceration time depends on varietal and the size of the qvevri and varies between 3 weeks and 6 months.

Since all of our wines are aged exclusively in qvevri, no flavors are imparted from oak barrels. What some might consider a lack of oak we view as an opportunity to let the quality of the grapes and the resulting wine shine through. Several of our 2009 varietals are being bottled for the first time in over a hundred years. Let Pheasant’s Tears introduce you to ancient varietals made in the vibrant Georgian tradition.

Click here to see a qvevri being opened 

Saperavi – This popular red is so dark in color it’s called black in Georgian, and it varies greatly according to the terroir in which it’s grown. Our estate Saperavi is a bold, earthy, dry red with flavors of black currant and toasted almond with an elegant, natural tannin structure. Enjoy Saperavi with roasted meats or rich, creamy sauces. (2011: Acidity 5.8 g/l, Sugar 0.06, Alcohol 12.5%)
Kisi – This dry white packs a powerful, up-front punch with sweet peach and almond blossom on the nose that carries through with a clean, crisp hint of kumquat discovered in the finish. Serve Kisi with grilled vegetables, salmon or even curry. (Acidity 6.8 g/l /0.38 , Sugar 0.04 , Alcohol 12.5%)
Rkatsiteli – This white is golden amber in the glass with a nose of honey, but dry and unexpectedly full-bodied in the mouth with notes of walnut and apricot. Rkatsiteli will stand up well with roasted chicken or more exotic fowl like duck or quail, but won’t overpower lighter fare. (Acidity 6.1 g/l/0.38 , Sugar 0.04  , Alcohol 12.5 % )
Tavkveri – Another red favored at the royal tables and a varietal available exclusively from Pheasant’s Tears, this wine has a light, floral nose with bright flavors of cranberry and hibiscus. Tavkveri is a versatile red that will work well with everything from roast pork loin to Asian dishes. (Acidity 7.3 g/l /0.40 , Sugar 0.05 , Alcohol 12.5% )
Shavkapito – This royal red once enjoyed by Georgian kings offers a nose rich with smoky leather and tobacco plus a hint of anise and fills the palate with plum and cherry with a hint of licorice in the smooth finish. Serve Shavkapito with roasted or grilled lamb or beef as well as game birds and tomato sauces. (Acidity 5.5 g/l /0.46 , Sugar 0.04 , Alcohol  12.5%)
Mtsvane – Rich in the nose with creamy vanilla and exotic spices, this dry white delivers toasted almond with echoes of dry sherry. Mtsvane will work well with chicken, grilled tuna and vegetable dishes. (Acidity 6.8 g/l /0.46 , Sugar  0.05, Alcohol 12.5%  )
Chinuri – Our lightest, crispest white, Chinuri offers a lightly floral nose with delicate passion fruit on the palate that rolls into lime at the finish. Chinuri will best accompany lighter fare like white fish or vegetable dishes. (Acidity 5.8 g/l /0.39 , Sugar 0.06 , Alcohol 12%) 
Tsolikauri - This playful west Georgian white grape varietal is from the rolling hills of Baghdadti, Imereti, it has lively tones of honeysuckle and kumquat. Made with minimal skin maceration in Qvevri. Alcohol 12.5%