Gotsa
Rkatsiteli-Mtsvane
Georgia
This bottle got lost in the cellar until today. Much of the fruit had faded leaving this deep amber-colored wine with a pinched, very savory wet leaves and dried herb quality with notes of dried citrus peel and turpentine. Made in traditional kvevri with no additions or interventions. A blend of Rkatsiteli and Mitsvane grown in the Babaneuri Valley.
This bottle got lost in the cellar until today. Much of the fruit had faded leaving this deep amber-colored wine with a pinched, very savory wet leaves and dried herb quality with notes of dried citrus peel and turpentine. Made in traditional kvevri with no additions or interventions. A blend of Rkatsiteli and Mitsvane grown in the Babaneuri Valley.
Feb 6th, 2021
Deep gold turning to amber w additional days open. Nose is all oolong tea, autumn leaves, dusky fenugreek/curry notes, hint of mapley sotolon. Firmly tannic on the palate but finely textured and persistence is relatively short. Acid is still fresh and noticable. Better for food pairing to treat this as a red wine.
Deep gold turning to amber w additional days open. Nose is all oolong tea, autumn leaves, dusky fenugreek/curry notes, hint of mapley sotolon. Firmly tannic on the palate but finely textured and persistence is relatively short. Acid is still fresh and noticable. Better for food pairing to treat this as a red wine.
Apr 7th, 2020
Grew on me quickly. Think of peach apricot tea that you brewed a bit too long. The tannins dry out the fruit but then loosen into a mouth watering finish. Fantastic with white bean, zuchinni, tomato, and shrimp. Def a good wine.
Grew on me quickly. Think of peach apricot tea that you brewed a bit too long. The tannins dry out the fruit but then loosen into a mouth watering finish. Fantastic with white bean, zuchinni, tomato, and shrimp. Def a good wine.
1 person found it helpfulAug 13th, 2016
On the nose; ice tea, citrus peel, roasted blood orange, touch of oxidation, decayed roses and medium intensity volcanic soils. The color is orange and you definitely pick up the clay pot influence. The body is lean to medium. ice tea, citrus peel, roasted blood orange, orange peel, a touch of oxidation, decayed roses, delicate minerality, chalkiness, high round acidity, soft warm spices, savory notes with a really nice round finish. Producer notes; the winery is high up in the hills of the Asureti Valle...4200 feet above sea level. Asureti is an ancient village in the foothills of Georgia, about 30 minutes away from Tbilisi. Some of their wines are made with no skin contact and others with skin and stem contact for as long as 7 months. They also farm organically. Photos of; their vineyards, Beka Gotsadze and the qvevri clay fermentation pots. Pairings; sautéed fish to chicken mole tamales and take out Chinese.
On the nose; ice tea, citrus peel, roasted blood orange, touch of oxidation, decayed roses and medium intensity volcanic soils. The color is orange and you definitely pick up the clay pot influence. The body is lean to medium. ice tea, citrus peel, roasted blood orange, orange peel, a touch of oxidation, decayed roses, delicate minerality, chalkiness, high round acidity, soft warm spices, savory notes with a really nice round finish. Producer notes; the winery is high up in the hills of the Asureti Valle...4200 feet above sea level. Asureti is an ancient village in the foothills of Georgia, about 30 minutes away from Tbilisi. Some of their wines are made with no skin contact and others with skin and stem contact for as long as 7 months. They also farm organically. Photos of; their vineyards, Beka Gotsadze and the qvevri clay fermentation pots. Pairings; sautéed fish to chicken mole tamales and take out Chinese.
Jul 8th, 2017Maybe the beat orange wine I've ever had. Intense aromas of apricot, narcissus hint of bitter almond/cyanic note. In the mouth the wine is surprising firm with noticeable tannins and a long oolong tea-like flavor/mouthfeel. Great fermented foods converging in flavor?
Maybe the beat orange wine I've ever had. Intense aromas of apricot, narcissus hint of bitter almond/cyanic note. In the mouth the wine is surprising firm with noticeable tannins and a long oolong tea-like flavor/mouthfeel. Great fermented foods converging in flavor?
Mar 10th, 2014
Candied orange, rosemary, peach pit, mineral, resin, tennis ball. And this is just opened. Yippee!
Candied orange, rosemary, peach pit, mineral, resin, tennis ball. And this is just opened. Yippee!
Jun 9th, 2013
Saline. Ancient. Why was this so good with pizza?
Saline. Ancient. Why was this so good with pizza?
Feb 4th, 2018
