Rkatsiteli 2019, Pheasant’s Tears (Sighnaghi, Georgia)

Rkatsiteli 2019, Pheasant’s Tears (Sighnaghi, Georgia)

Regular price £20.00
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Grapes: Mtsvane
Style: Orange
ABV: 12.25%
Production: Organic
Any added sulphites: Minimal
Filtered: No

With the name ‘Pheasant’s Tears’ referring to a Georgian story in which only the very best wines are good enough to make a pheasant cry, we think the pheasant has met their match with this one!

Organic, aromatic, full-bodied and rustic. Golden amber in the glass with a nose of wild honey, but dry, and unexpectedly full-bodied in the mouth with background notes of walnut and apricot. Made from Mtsvane grapes which are local to Georgia and make aromatic and fruity wines like the Rkatsitel which has notes of peach, pear and spice. As the great wine connoisseur Dolph Lundgren says, Pheasants Tears’ Rkatsisteli is “the strangest, toughest, most ass-kickin’, car blowin’ up wines of all.”. 

The Rkatsiteli is harvested from thirty year old vines and fermented naturally for thirty days with wild yeasts in clay Georgian pots buried underground. The wine is neither filtered nor fined and only a touch of sulphur is added at bottling. The terroir consists of limestone, chalk and dark clay on the surface, whilst a metre deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines’ root systems. 

Georgian winery Pheasant’s tears was founded in 2007 by an American named John Wurdeman and Gela Patalishvili. John first came to Georgia in 1996, and the following year bought a house in Sighnaghi. Later in 1998 he relocated to Georgia full time. Gela is a winegrower whose family’s connection with wine goes back eight generations. They both met in 2005 when John was painting in a vineyard, and decided to team up. All wines are fermented in qvevri, a traditional clay amphorae, which are sunk into the ground. Natural yeast fermentations are employed. Slightly different techniques are used to make each of the wines they produce. Some have moderate skin contact, others have less (3 weeks to 6 months). Stems are included. It’s all decided by taste.