Tree Kilpatrick

9.1

Pretty well aged stuff. Little bit rusty edged, but still pretty deep red. Smells like old caves, funky beet soup, wet stream bank/ponds, plum/cherry liquors, a wood sauna, and barnyards. Flavors are clear, deep and black cherry based. It tastes like a very good handful of cherries or Boysenberries straight from the tree or vine. Balance of acid and fruit is amazing. Maybe it’s psychosomatic, but I feel like I can taste the clay pot they use to make it too. This is a special treat of a wine. Delicious and unique. It smells strange and tastes great. I’m a big fan of wines of Georgia after trying a few. I might need to make my pilgrimage before I die. — 4 days ago

Jo Florradikal

9.1

combo of white flowers, sour gummies, candied ginger, white pepper, unctuous, arbequina oil, fresh basil leaves, beautiful finish, astringent, integrated alcohol, complex #georgianwine — 9 years ago

with Ailis

Vanessa Pritchard

8.9

Lightly fruity and steely nose, smooth and subtle palate, medium high acid. I want this to be dirty orange wine, but it's clean stainless tank white. Delicious nonetheless and would pair easily and broadly. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, wild dark berries, cherries, grilled meats, loamy dark soils and dark dry soils. The body is leaner for a red wine. Bright, wild dark berries, black raspberries, poached strawberries, grilled meats, soy, black olive pit with flesh, dry red roses, dry, dusty, dark tannins, soft leather, dry stems, coffee grounds, brilliant acidity and a round, lush, bright, drier fruit finish. A steal for $15. Producer notes; the winery is located in the village of Kisiskhevi in Eastern Georgia's Kakheti wine district. It produces wines out of three vineyard sites: Napareuli, Tsinandali, and Kindzmarauli and mostly use native Georgian grape varieties: Rkatsiteli, Mtsvane, Kisi, and Saperavi. Farming is sustainable in order to maintain biological diversity. Rkatsiteli is ancient variety from rocky vineyards around the village of Napareuli. The grapes are hand-harvested and are pressed and then the juice, grape skins, stalks and pips are poured into a qvevri for further fermentation. It's a large clay vessel. The qvevri is then sealed. After a maceration for several months with the skins, white wines will get an amber or orange color. Photos of; Burkhard Schuchmann and Georgi Dakishvili, vineyard and qvevri clay pots.
— 8 years ago

Julia

9.1

Серия элитных вин Schuchmann. Энолог - Георгий Дакишвили. Много ли вы знаете вин, где имя автора указывают прямо на бутылке? Абсолютно отличающееся от привычных европейских белых. Изготовлено согласно традиционной кахетинской технологии - 6 месяцев ферментации в квеври (в контакте с мезгой). Яркое, полнотелое, запоминающееся: мёд, выраженный цветочный аромат, персик, спелый абрикос. #квеври #qvevri #georgiaonmymind — 10 years ago

Chun-Hsiang Tseng

9.0

Fell in love with Kisi during my trip to Georgia. Prefer the Kisi Qvevri from Schuchmann but this is still delicious. Watch out for the tannins. — 11 years ago

Dimes

9.0

Play soccer with the Georgians Wednesday night working class so figured pop it like my ankle — 9 years ago

Leon H

9.0

Lovely blackberries, maybe leather on the nose, very dry on the palette, fresh sourness, fruity, quite elegant. Lovely. — 9 years ago

Alexandra Wood

9.1

Really nice - full bodied with big fruit. Well priced. — 10 years ago

Matt FELDMANN

10

Mineral, good acidity — 10 years ago