Tom Balamaci

9.1

This is one of the most refined amber wines I’ve had. It had the characteristic dried apricot and tea-like tannin, with a varietal, floral, bright whiff of rkatsiteli one would recognize from the white expression of the grape. Not surprisingly this complemented a Georgian meal of eggplant salad, turkey walnut stew and khachapuri perfectly. — 16 days ago

Young Bock Lee

9.0

Italian wine consultant.
15% of Italian Riesling is in this wine.
Since 1970's China Government try to stop people drinking high alcohol spirits, they invested more
money and suport to produce wines. In the era of 2000, Hong Kong wine lover, he wants to do some crazy difficult with impossible story. — 2 months ago

Joe Sevier

10

Peach fuzz and canned apricots. Some herbal backbone. Elegant. — 3 months ago

with Kenneth

Ellen Clifford

9.0

When I say I want an orange wine—this is what I want. It is clean, it is tannic, it is complex and it conjures up the mystique rightfully accompanying a wine aged in qvevri buried in this crazy planet we call Earth. It tastes of bitters, but also honey, and an resinous substance—let’s call it myrhh. Note to self: replenish incense stocks and refresh sense memories of such things. The tannins may manhandle you a bit but think of them as leading the dance, not cutting in where they aren’t wanted. — 17 days ago

Chance Miller

8.9

My first Rkatsitelli🙂, & will not be my last; reminiscent of a Gewurtz — 2 months ago

Daniel M

9.0

Prior 2 notes still apply. There is wax, honey, caramel on the nose. Very nice palate with strong acid, a bit of caramel, a spherical mid palate with that tannins layer, and a long finish with caramel and that drying effect. It's great. Maybe a bit too cold. I like that! — 3 months ago

Matté

Manager The Wine Cellars

9.3

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). — a month ago

Vladimir Miroshnikov

8.9

Чиркнутая спичка, лизатные тона, выпечка, корочка пшеничного хлеба, белый персик. Во вкусе неожиданно полностью сухо, ваниль от бочки аккуратно легла. Репин крутой, жаль, что позволить его себе я могу только в таком варианте. — 3 months ago

Devin Bostick

8.9

Smell has some thyme lavender, gold orange color, thyme oregano taste, some acids and a musty naturalness that carries through with a metallic final finishing tannin — 3 months ago

Josue Gonzalez

9.1

Dry, juicy, golden and pretty — 3 months ago