Saperavi, Dergi, 2009

This Saperavi—which was left to ferment and age in qvevri for two months—was made from grapes picked in the Napareuli micro-zone. Cherry-red with hints of maturity and ripeness and notes of cherry jam, bay leaves and smokiness turning to caramel. This is a delicious wine whose best feature is its long finish and which should be served to accompany skewers of roast lamb.

© Malkhaz Kharbedia/Georgian Wine Guide