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Pheasant's Tears Rkatsiteli Orange Wine 2013

Winemaker's Notes:

*Organic Orange Wine* *Recommended by Olly Smith - Mail on Sunday & Mail Online* *Recommended by David Williams, The Observer Food Monthly, 17 July 2016* Pheasant’s Tears estate vineyard plantings flow down the slopes of the eastern Georgian Kiziqi province overlooking the Alazani Valley and snow-capped Caucasus Mountains. The site itself is located near the village of Tibaani in the shadow of the 6th century monastery of St. Stephen. The terroir here is special, with long summer sunlight of over 14 hours a day and evenings cooled by the breeze from the gorge. The soil is composed of limestone, chalk and dark clay on the surface, whilst a metre deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines’ root systems. Pheasant’s Tears are also committed to seeking out rare indigenous varietals and bringing them to market. Georgia has over 500 species of grape, many limited to tiny micro-regions at specific elevations and most unfamiliar even to the knowledgeable Georgian wine consumer - this rich heritage is in danger of being lost entirely. The Rkatsiteli is from thirty year old vines, fermented naturally for thirty days with wild yeasts in clay Georgian qvevri buried underground. The wine is neither filtered nor fined and only a touch of sulphur is added at bottling. This delightful wine displays a golden amber in the glass with a nose of spiced wild honey. Dry and unexpectedly full-bodied in the mouth, with background notes of walnut and apricot on the palate. This will match well with roasted chicken or more exotic fowl like duck or quail. Enjoy now but will develop with further ageing. Recommended Orange Wine (2011) - Olly Smith, Mail on Sunday & Mail Online "Spicy and exotic on the nose with warm peachy notes. On the palate there’s apricot, spice, dried herbs and some grippiness. Lovely wine." (2013 vintage) Jamie Goode - The Wine Anorak, May 2012 “The rise of new cuisines has led to a search for drinks to match them. Pheasant’s Tears Rkatsiteli, Kakheti, Georgia 2013, £15.95, slurp.co.uk; It’s no surprise to find this wonderful example of clay amphora-aged Georgian orange wine on the list …with its array of spice, nuts and subtle honeyed notes it would work brilliantly with modern Middle Eastern food.” (2013 vintage) David Williams, The Observer Food Monthly, 17 July 2016

Region: Georgia » Kakheti

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  • 2013

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Color: White
Varietal: Rkatsiteli
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*Organic Orange Wine* *Recommended by Olly Smith - Mail on Sunday & Mail Online* *Recommended by David Williams, The Observer Food Monthly, 17 July 2016* Pheasant’s Tears estate vineyard plantings flow down the slopes of the eastern Georgian Kiziqi province overlooking the Alazani Valley and snow-capped Caucasus Mountains. The site itself is located near the village of Tibaani in the shadow of the 6th century monastery of St. Stephen. The terroir here is special, with long summer sunlight of over 14 hours a day and evenings cooled by the breeze from the gorge. The soil is composed of limestone, chalk and dark clay on the surface, whilst a metre deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines’ root systems. Pheasant’s Tears are also committed to seeking out rare indigenous varietals and bringing them to market. Georgia has over 500 species of grape, many limited to tiny micro-regions at specific elevations and most unfamiliar even to the knowledgeable Georgian wine consumer - this rich heritage is in danger of being lost entirely. The Rkatsiteli is from thirty year old vines, fermented naturally for thirty days with wild yeasts in clay Georgian qvevri buried underground. The wine is neither filtered nor fined and only a touch of sulphur is added at bottling. This delightful wine displays a golden amber in the glass with a nose of spiced wild honey. Dry and unexpectedly full-bodied in the mouth, with background notes of walnut and apricot on the palate. This will match well with roasted chicken or more exotic fowl like duck or quail. Enjoy now but will develop with further ageing. Recommended Orange Wine (2011) - Olly Smith, Mail on Sunday & Mail Online "Spicy and exotic on the nose with warm peachy notes. On the palate there’s apricot, spice, dried herbs and some grippiness. Lovely wine." (2013 vintage) Jamie Goode - The Wine Anorak, May 2012 “The rise of new cuisines has led to a search for drinks to match them. Pheasant’s Tears Rkatsiteli, Kakheti, Georgia 2013, £15.95, slurp.co.uk; It’s no surprise to find this wonderful example of clay amphora-aged Georgian orange wine on the list …with its array of spice, nuts and subtle honeyed notes it would work brilliantly with modern Middle Eastern food.” (2013 vintage) David Williams, The Observer Food Monthly, 17 July 2016

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Dietary Information: Organic


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