“It’s a technique that requires exquisite care…” Article about renowned Italian winemaker Josko Gravner, who returned 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

“For me this will take on many Bordeaux wines that cost twice the price - exciting stuff…”

Paul Howard has written an article on Georgian wine, including tasting notes for several of the Society’s wines:

http://www.winealchemy.com/wa_chosenmiscreview.php?id=109

New article on Georgian wine from Jancis Robinson’s website:

http://www.jancisrobinson.com/articles/a20100318.html

The Georgian Wine Society presents its wines at the Houses of Parliament.

Last night The Georgian Wine Society presented a number of its finest wines to members of the All Party Parliamentary Wine and Spirit Group at the Houses of Parliament. The tasting also included some superb Georgian food from the London based Georgian restaurant Tamada, and speeches by the Georgian Ambassador Giorgi Badridze and the chairmen of the Wine and Spirit Group.

“This is astonishingly good… 93/100.” Jamie Goode of Wine Anorak reviews our new Saperavi Satrapezo.

The 33rd World Congress of Wine and Vine is underway in Tbilisi. The conference this year focuses on a topic perfectly suited to Georgia’s wine industry, “Vine and wine - The World Heritage: Tradition and Innovation.”

http://www.oiv2010.ge/index.php?lang=1#

Further updates to follow on this news page, and in our July Newsletter.

Pale green‑gold in colour, with yellow‑plum aromas and hints of subtle tropical fruit. Its lively, zesty flavours are complemented by soft ripe textures and restrained exotic notes with a clean, minerally finish.

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.

“For me this will take on many Bordeaux wines that cost twice the price - exciting stuff.” Paul Howard, Wine Alchemy

Light pink in colour, with varietal saperavi aromas of blackcurrant, and ripe peach and raspberry. Lots of red fruit on the palate and a spicy, long and well balanced finish.

Would go well with fish and cold meats, also with summer picnics and barbeques.