Kisi 2023 Pheasant’s Tears

Kisi 2023

Philosophy in the vineyard

Kisi 2023 comes from a vineyard located at 450 meters above sea level, where the vines grow on soils rich in quartz, giving the wine a distinctive mineral tension. Vineyard management follows Pheasant’s Tears’ natural principles, respecting biodiversity and traditional practices to enhance the authentic expression of the Kisi grape, one of Georgia’s native treasures.

Approach in the cellar

In the cellar, the grapes are handled with careful balance between tradition and craftsmanship: 90% of the bunch is destemmed, while 10% remains whole cluster to add structure and complexity. The skin contact lasts about one month in buried Qvevri, followed by an additional 5 months aging in amphora. Malolactic fermentation occurs naturally and the wine is unfiltered, preserving its genuine soul.

In the glass, it shows a deep golden yellow with amber highlights. On the nose, it reveals hints of dried fruit, wild herbs and subtle notes of tea. On the palate, it is fresh, saline, with great drinkability and a savory finish that invites another sip.

Technical sheet

• Variety: 100% Kisi

• Vineyard altitude: 450 m a.s.l.

• Soil: Quartz

• Vinification: 90% destemmed, 10% whole cluster

• Maceration: 1 month on skins in Qvevri

• Aging: 5 months in buried amphora

• Malolactic: Completed

• Filtration: None

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Pheasant’s Tears

A story of art, culture and wine

Pheasant’s Tears was born in the heart of Georgia thanks to the vision of John Wurdeman, an American painter who, from an early age, was captivated by the deep soul of this ancient land. During a journey through villages and monasteries, John met Gela Patalishvili, a farmer and winemaker, guardian of Georgia’s rural traditions. Their friendship gave birth to a project that intertwines art, music and viticulture, with the goal of reviving a heritage of more than 400 native grape varieties and the age-old rituals of Georgian winemaking.

Philosophy in the vineyard

In the vineyards of Pheasant’s Tears, every vine is treated as part of a living ecosystem. There are no chemicals or shortcuts here: the work follows the rhythms of nature, respecting biodiversity and rediscovering ancient farming techniques. Harvesting is done strictly by hand, and each plot is cared for to enhance the unique character of each terroir, preserving the deep bond between the vine, the land and the rural community.

Approach in the cellar

In the cellar, John and Gela continue a tradition unique in the world: vinification in Qvevri, large buried clay vessels, a cultural heritage recognized by UNESCO. Here the grapes ferment with skins and native yeasts, without filtration or corrective interventions, to create sincere, textured wines that tell stories of stone, wind and memory. This artisanal approach and attention to detail make Pheasant’s Tears an authentic voice in the world of natural wines, a bridge between Georgia’s winemaking past and future.