Saperavi 2023 Pheasant’s Tears

Saperavi 2023

Philosophy in the vineyard

Saperavi 2023 comes from vineyards rooted in alluvial soils rich in sand and limestone, in a warm and dry area at around 390 meters above sea level in the heart of Kakheti. The harvest is done strictly by hand around the first week of September, selecting healthy, ripe grapes that fully express the power and typicity of Saperavi, Georgia’s iconic red grape known for its robust tannins and remarkable ageing potential.

Approach in the cellar

In the cellar, Saperavi 2023 follows Pheasant’s Tears’ artisanal philosophy, using traditional Qvevri. Fermentation starts spontaneously with 50% whole bunches, the other 50% being destemmed. Skin contact lasts about three months, with gentle punch-downs to extract color and structure. The wine is left unfiltered to preserve its vibrant, deep texture.

In the glass, it shows a deep ruby red with purple hues. On the nose, it reveals notes of black pepper, bay leaf and cassis. On the palate, it is juicy, full-bodied, with chewy tannins and a savory, mouth-watering finish.

Technical sheet

• Producer: Pheasant’s Tears

• Vintage: 2023

• Region: Kakheti

• Grape variety: 100% Saperavi

• Vineyard altitude: 390 m a.s.l.

• Soil: Alluvial, sandy, limestone

• Harvest: First week of September

• Vinification: 50% whole bunch

• Maceration: 3 months in Qvevri

• Ageing: In Qvevri

• Filtration: None

• Alcohol: 13%

• Format: 0.75 l

• 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.