Madlieri Rosè 2023 Pheasant’s Tears

Madlieri Rosè 2023

Philosophy in the vineyard

Madlieri 2023 comes from the Mukhrani vineyard, a 30-year-old plot trained to guyot, located at 450 meters above sea level on sandstone soils that lend minerality and finesse. Vineyard management focuses on respecting Georgia’s native grape heritage, with manual harvesting to select only the best clusters. This unique blend brings together five indigenous varieties: Tavkveri, Shavkapito, Danakharuli (reds) and Goruli Mtsvane, Chinuri (whites), celebrating the biodiversity and richness of Georgian viticulture.

Approach in the cellar

In the cellar, Madlieri 2023 reveals its innovative yet authentic soul. The red and white grapes are macerated together for five days, followed by co-fermentation in stainless steel tanks. The wine then rests for two years before release, preserving its freshness while harmonizing the blend’s different layers. Due to Georgian wine laws, any red and white blend must be labelled as Rosé, so although Madlieri sits stylistically between a light red and a rosé, it is officially declared a Rosé.

In the glass, it shows a pale watermelon red. On the nose, notes of red currant and violets stand out. On the palate, it combines earthiness, juicy fruit and lively acidity, with a delicate floral touch from the white grapes.

Technical sheet

• Producer: Pheasant’s Tears

• Vintage: 2023

• Region: Mukhrani, Georgia

• Grape varieties: Tavkveri, Shavkapito, Danakharuli, Goruli Mtsvane, Chinuri

• Soil: Sandstone

• Altitude: 450 m a.s.l.

• Training system: Guyot

• Harvest: Manual

• Vinification: 5-day co-maceration, co-fermented in stainless steel

• Ageing: 2 years in stainless steel

• Alcohol: 12%

• Country: Georgia

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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.