Zviad Eliziani

9.1

Very good Mtsvivani (unique grape variety in georgia) — 25 days ago

Jason Sliwa

9.3

My favorite orange wine so far. Tannic and full bodied, with persistence. — 2 years ago

with Vicki

George

10

Soft balance between dry tanins and rich flavor — 4 years ago

Mzia Makharadze

10

Amazing qvevri wine, Rich aromas of peach, apricot, fennel, honey, a bit of ripe apple notes. Noticeably high acidity. Grippy tannins, yet ripe and smooth. One of the best examples of Georgian amber wine! — 5 years ago

Roberto Carli

9.2

Smooth! Way above any comparable grappa. Really well made — 2 years ago

გენი

10

Budeshuri saferavi was described for the first time in Ivrispira villages in 1895. S. by Kvarian.
It is well studied in Georgian scientific literature.
Folk medicine used it and medicines made from it to treat wounds and lung diseases.

grapes
The berries are light pink at the beginning of ripening, and darken as they mature, but still remain pink. The juice is pale pink. It fully ripens from the second half of September. The seeds are oval, with a thin skin. Small pods. The grains have a pleasant taste and a gentle, characteristic aroma. The sugar content of the juice varies from 16% to 20%, and the acidity from 4‰ to 7‰.

Characterization of wine
The grapes and wine of Kakheti, Kartli, West Georgia and Meskheti differ sharply, but all of them are characterized by soft tones of dried black plums, cherries, blackberries, blueberries and spices.

Compatibility with food
Kakhuri (Khveri) Budeshuri is recommended with veal, poultry, game.
Budeshuri of Kartli (for example, "Genis" company) is lighter and the area of ​​its suitable dishes is wider. — 2 years ago

Sam Duke

9.0

Definitely some funky waxiness with just the right amount of acid. Surprisingly easy to enjoy without being obvious. — 5 years ago

Daron Watson

9.1

plummy, luxardo cherries, chambord ~ paired well w dark chocolate brownies! — 2 years ago

Andrew Schirmer

9.0

Lovely opening & mid-palate—fresh, supple, big black tea note, plum skins— followed by massively astringent tannic finish. Needs food. #georgianwine #kakheti — 3 years ago

with Alsu

Daniel M

9.0

First Georgian wine, first orange wine, I'm in uncharted territories here 😊. Spoiler alert : I like it very much.

I have issues describing the nose as it's completely new to me : there is a bit of honey, a bit of menthol or petrol, some white flower notes too and a tiny touch of apricot. Wow
Here comes a palate with tannins 😮 a strong acid drive, a good width with matter and a nice thickness, honey and apricot and then that huge spherical mid palate where tannins kick in with a drying thing which creates some asperity and triggers a never-ending finish with that dry mouthfeel and the same honey, apricot touches.
I usually associate honey and apricot touches to sweet wines or some chenin crus. This is very dry, but with a weight and a nice presence. I'm a bit late on the trend but I'll look into orange wines some more (and Georgian wines too) — 4 years ago