Made from Saperavi grapes grown in Kakheti. After fermentation, the wine was laid down to age in barrels of new oak. Cornelian-cherry-red with a sour-cherry-red halo, and with powerful initial aromas of sweet tklapi (thick sheets of sun-dried fruit juice), ripe figs and overcooked raspberries. The influence of oak becomes even more obvious when tasting. This strong wine (14%) is quite acidic, and it would be interesting to see how it develops over a period of three or four years.
© Malkhaz Kharbedia, Wine Club, Georgian Wine Guide - 2014