ESF

9.0

legit amphorae wine: orange colored with aromas of dried apricot, potpourri, orange rind, savory herbs, oxidized tint to some orchard fruit, spicy - just engaging and interesting, spicy on palate, mineral, umami, more dried fruit, some funkiness, med + body, integrated acidity and modest length on finish. — a day ago

Randy Fuller

9.3

This wine is a brilliant purple in the glass. Its nose smells like blueberry, blackberry and currant, as sweet as you think fruit should be. The palate offers a semi-sweet taste, full fruit flavors, with a racy acidity and a firm set of tannins. This wine will pair well with a meat dish, particularly pork or ham. It's not a bad choice for the holiday meal, either. — 8 months ago

Timo A

9.4

A robustly flavored dark amber wine with strong notes of honey and raisins. — 3 years ago

John Hagood

8.9

From Howard via Dave 4/18/2025. — 3 months ago

Brad Jensen

9.0

First Georgian wine. Full bodied, orange with beautiful fruit, really refined. — 4 months ago

ESF

8.9

Fun wine, extended skin contact - looks like a Rose and tasted like one too: mix between tart red fruit & savory notes, some potpourri, fairly exotic. Palate was bit more austere, open canvas for variety of light fare. We had huge salad w/smoked salmon and it was fantastic. Balanced and dry finish, go find some Georgian wine! — 10 months ago

Megan Fenlon

9.0

Surprised by this wine. Good balance. Flavor profile reminds me of a pinot noir. — 3 months ago

Jack W

9.2

my favorite light wine — 6 months ago

Vitaly Domnenko

9.1

Bm+. Tm. Am. Fm+. — 9 months ago

Matté

Manager The Wine Cellars

9.3

This is the Tibaani bottling.
On the nose there’s a wonderfully complex mix of treacle tart, apricot pastry, sticky toffee pudding, Manuka honey, warm terracotta pot, flapjack, gingerbread, yellow raisins and toasted almonds.
The palate shows spicy apricot, turmeric and gingerbread character, the tannins are sapid, firm but chalky and quite fine, certainly a wine that works best with food.
(Worked all with a chicken curry). — 4 years ago