Saperavi

You wouldn't believe it if you didn't know it, but Niki used to be a night club owner! His extremely gentle and kindhearted spirit just doesn't seem to match the title very well. When it comes to his wines, it's a very different story. Fairly short time on skins but long time in the qvevri makes them gentle, but also very deep and complex. Niki himself is mostly quiet and peaceful, but of course - no one knows for sure what is happening underneath that gentle smile...

Ketevan, daughter of winemaker Kakha Berishvili, made her first vintage in the family cellar in 2015 under the name GoGo wines.
The small family vineyards are located in the Naprauli zone in the Kakheti region of Georgia.
Grapes are farmed entirely with the use of biodynamic preparates and transported by horse from the vineyards to the cellar.
Ketevan’s first vintage was a juicy rosé made with the local grape varieties of Rkatsiteli and Saperavi, and she has since made a few more single variety wines.

A fellow vigneron to 'Our Wine' in prime terroirs Tsarapi and Akhoebi in Kakheti, Nika Bakhia started with a tiny parcel of Saperavi and an old abandoned wine cellar in 2006, and he now vinifies over 6ha, 4ha of which is black Saperavi and 2ha of which is Rkatsiteli, Tavkveri, Khikhvi and Kakhuri Mtsvane. The wines ferment with indigenous yeasts and are then left on their skins for 7 months in 1200L qvevri, before being racked into a 700L qvevri for a further 17 months.

Two of the main catalysts of the modern Georgian wine movement, John Wurdeman and Gela Patalishvili, joined forces in the most unusual, but serendipitous way. John, an American painter had moved to Georgia after falling in love with the spirit of the land whilst travelling from Moscow. He took a job painting the fences at a local vineyard when he was approached by a Gela, a 7th generation vigneron, who was convinced John was the man to help bring the traditional style of Georgian wine to the world. John was hesistant, but Gela persisted.