Rkatsiteli Tibaani 2022 Pheasant’s Tears

Rkatsiteli Tibaani 2022

Philosophy in the vineyard

Rkatsiteli Tibaani 2022 comes from Tibaani, one of the most renowned crus in the Kakheti region, the beating heart of Georgian wine. Here, the Rkatsiteli vines — one of the world’s oldest grape varieties — grow on clay-sandy soils rich in minerals, bathed in generous sunlight on hillsides at around 500 meters above sea level. The agricultural philosophy of Pheasant’s Tears is rooted in full respect for the ecosystem: healthy vines, no chemical treatments, manual harvest, and great attention to expressing the character of the place.

Approach in the cellar

In the cellar, Rkatsiteli Tibaani 2022 is crafted according to the ancient Georgian method: 100% of the bunch is destemmed, then macerated on the skins for about 6 months in buried Qvevri, honoring a millenary tradition. Fermentation starts spontaneously with native yeasts; malolactic follows naturally, with no filtration or clarification, preserving the wine’s vibrant, textured soul.

In the glass, it shows a deep amber yellow. On the nose, it releases notes of dried fruit, citrus peel and subtle spicy hints. On the palate, it is structured, enveloping, with lively tannins and a long, savory finish.

Technical sheet

• Variety: 100% Rkatsiteli

• Cru: Tibaani, Kakheti

• Vineyard altitude: 500 m a.s.l.

• Soil: Clay-sandy with minerals

• Vinification: 100% destemmed

• Maceration: 6 months in buried Qvevri

• Aging: In Qvevri

• 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.