This is the Tibaani bottling.
On the nose there’s a wonderfully complex mix of treacle tart, apricot pastry, sticky toffee pudding, Manuka honey, warm terracotta pot, flapjack, gingerbread, yellow raisins and toasted almonds.
The palate shows spicy apricot, turmeric and gingerbread character, the tannins are sapid, firm but chalky and quite fine, certainly a wine that works best with food.
(Worked all with a chicken curry). — 3 years ago
Lots of tannins but still really easy to drink too fast — 4 years ago
Tastes of Cherries. Very nice tasting. Can drink with any type of red meat — a month ago
Bm+. Th. Am. Fm-. — 5 months ago
Nice cheap orange not crazy — 4 years ago
Smells of blackberries, tea and cedar. On the palate it is concentrated with fine tannins and a long finish. — 4 months ago
By the glass with lunch, no formal notes. First time ever trying Khikhvi and I can imagine this is how wine was made 1000 years ago. Obviously extended skin contact with a copper salmon color. Funky fresh nose and complex on the palate with all sorts of interesting fruit and non-fruit things going on. Acid and tannin providing good structure. Certainly a change of pace and quite enjoyable actually. — 3 years ago
Look at me — 4 years ago
Jesse Bookout
Love it! Refreshing with a little funk. You can nearly taste the clay pots. — 24 days ago