Product Overview
Georgia has been making wine for around 8,000 years. From circa 6,000 BCE Georgians have been cultivating grapes and storing the wines in clay amphorae, known as qvevris. Traditionally, the qvevri is made of clay and coated on the inside with beeswax. The qvevris are topped with a wooden lid and then covered and sealed with earth. Historically, they were often thusly entombed for many years. Nowadays qvevri time is shortened, with a smaller proportion on the skins and longer period after removal of the skins.
It is not surprising with this history and winemaking methodology, that there is a vast Georgian lexicon of wine terms, including, according to one source, 300 terms just to describe the color of wine! Georgia has had a wine university for 1,200+ years!
A great Georgian tradition is the feast or supra that can go on for hours, accompanied by many courses, song and toasts, all washed down with wine. The supra entails much wine drinking although drunkenness is not encouraged. Toasts are led by a toastmaster or tamada, and are more like speeches or stories. Often the diners rotate as the tamada for toasts honoring the hosts, the guests, the occasion and relating stories of general interest - a fine experience!
Pedigree: All during the SSR era, Russia dictated to Georgia, the style, type and price of wines to be made. Russia understood that Georgia was arguably the vinous crown of the USSR. Almost all the wine went to Russia. Besides Russia there was very little export market. Georgian wine quality lagged and suffered. After the election of Vladimir Putin in 2000 and the installation of a pro-Western government in Georgia in 2003, the relationship deteriorated. This was exacerbated by NATO promising to consider Georgia’s bid for membership. In August 2008 Russia invaded, relationships were severed and the market for Georgian wines evaporated. This was a serious problem for Georgia but also an opportunity. The world of wine did not appreciate the style and quality of Georgian wine Russian style. The Georgians threw themselves wholeheartedly into reviving their wine industry and finding new markets for beautiful wines proudly crafted according to an 8,000 year old wine tradition.
Barbale was established in 2015 and draws fruit from vines as old as sixty years. Barbale is named for the Female Goddess of sun and life. Barbale is committed to being the wine artisan that creates exceptional wines from exceptional harvests and imbues them with the bounty, history and joy of myth of the Goddess.
Grape Varieties: 80% Saperavi and 20% Budeshuri from the Bolnisi and Mukuzani PDO’s (Protected Designation of Origin).
Vinification: Ripe grapes were harvested, crushed and placed in the qvevri. After 1 month of skin contact the wine was pressed and separated from the skins.
Aging: The wine then spent a further 8 months in qvevri.
Analysis:
Alcohol: 14%;Sulfites: <40 mg/L
Tasting Notes:
Color: The wine is an opaque, deep ruby garnet, almost black color. Heavy, decidedly red tears on the glass hint at the extract to come. Very little age showing. Color is also affected by the fact that Saperavi belongs to the family of teinturiers, that rare group of red wine grapes that also have red juice - most red wine grapes have white juice.
Bouquet: Broad qvevri character shows to great effect the 8 months spent there. Just a hint of evolution apparent along with dark fruits; plum and blackberry.
Palate: The palate echoes the bouquet with black plum and blackberry notes, evident qvevri aging and some roasted meat flavors. The wine is dry but the richness of fruit on entry belies this fact. A very complex wine that slowly delivers its charms as it advances and develops across the palate to a long and grippy finish. The finish is chewy and persistent. Balanced for current consumption, it will also age with benefit for a further 8 years.
When to Drink: Drink now through 2030
Serving Temperature: 58°F - 62°F
Food Pairing: Beef and lamb simply grilled on skewers over vine prunings are the ideal accompaniment to this modern, ancient wine!.
