Read about one man’s adventures in Georgian wine country, published in The Guardian:

http://www.guardian.co.uk/travel/2009/jun/12/georgia-wine-tasting-drink-holiday

Article from The Independent from 2003, describing Neolithic wine making in Georgia:

http://www.independent.co.uk/news/science/now-thats-what-you-call-a-real-vintage-professor-unearths-8000yearold-wine-577863.html

The Georgian Wine Society presents its new wines at the Georgian Embassy in London.

Last night The Georgian Wine Society held a wine tasting at the Georgian Embassy in London for invited media representatives, members of the Georgian community in London, and wine enthusiasts from around the country.

The wine tasting showcased a range of eight wines from the society, including several new arrivals: a sparkling Brut from top Georgian sparkling wine house Bagrationi; a new Saperavi Rosé; and a Satrapezo saperavi 2006.

The Satrapezo in particular was the subject of great interest and enthusiasm. Produced in very limited quantities, this wine is fermented in clay jars buried in the ground, called Kvevri. This method of production dates back over 7000 years, and the wine brilliantly showcases how Georgian winemakers are combining the best parts of their ancient traditions with modern production methods.

The evening included traditional Georgian food, and speeches from the Georgian Ambassador to the UK Giorgi Badridze, and the Founder of the Georgian Wine Society, Chris Bowling.

The new range of wines will all be available from the Georgian Wine Society website shortly.

Jancis Robinson “has her socks blown off” by a Georgian Wine Society Tsolikouri:

Full reviews of all the Georgian Wine Society wines sampled by Jancis Robinson are here for subscribers to her website: http://www.jancisrobinson.com/articles/a200912012.html

Highlights below:

GEORGIAN WINE SOCIETY

WHITES

Teliani Vallley Tsolikouri 2007 - Real class and great balance and interest…Really impressive.

REDS

Tbilvino, Mukuzani Special Reserve 2003 - Polished and quite fiery…Quite a bit of fine tannin but very appetising.

Teliani Valley Napareuli 2005 - Sweet, ‘bloody’, polished, damson fruit flavours. An easy drink with a firm spine and strong personality.

http://www.andrewstevenson.com/

Click on the tasting for the 1st January

New wines for the New Year!

The Georgian Wine Society has just added a new Saperavi Satrapezo and Saperavi Rose from the Telavi Wine Cellar to our selection. The Satrapezo is of particular interest as it uses the ancient Georgian method of fermentation in clay amphora, and has been going down extremely well at our tastings!

http://georgianwinesociety.co.uk/red-wines/satrapezo-telavi/

http://georgianwinesociety.co.uk/rose-wines/saperavi-rose-telavi/

A new cabernet saperavi from acclaimed Georgian wine house Orovela will also follow in the new few weeks.

Rose Murray Brown MW of the Scotsman, on The Georgian Wine Society:

http://living.scotsman.com/drink/Wine-with-Rose-Murray-Brown.5989081.jp

“It’s a technique that requires exquisite care…” Renowned Italian Wine maker Josko Gravner returns to ancient Georgian wine making methods, with “spectacular” results.

http://www.nytimes.com/2005/05/25/dining/25pour.html?pagewanted=1&_r=1

The Georgian Wine Society’s Orovela Saperavi will be Paul Howard’s wine of the month for February.

See http://www.winealchemy.com

Following a long, one-month maceration, the wine is matured in oak barrels for 24 months, followed by a 6 month unfiltered bottle aging.

The resulting wine is a deep red colour, with complex vanilla oak and concentrated forest berry aromas. Fabulous black fruit flavours, and ripe silky oak tannins are dominant on the initial palate, followed by fresh, clean blackcurrant flavours and liquorice notes.