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This collection of over 150 grapes was given to Pheasant’s Tears by the Ministry of Agriculture to help preserve and research indigenous grape varieties. It’s a co-plantation and co-fermentation of a mix of yellow, green, pink, red, purple and blue varieties, a day glow spectrum of color and texture.
Grapes: A field blend featuring a collection of grapes, featuring 117 indigenous Georgian varieties that we have recognized, and 40 more we are still researching.
Vineyard: Kakheti, Sighnaghi region, village of Tibaani. Sandstone and Quartz.
Making of: Direct press into qvevri, then racked into stainless steel 6 months later. Aged for one year, then bottled.
Personality: Citrusy, skinsy, and wild, with tea-like tannic structure.
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It’s not an exaggeration to say that John Wurdeman, an American artist, musician, restaurateur, and winemaker, is responsible for igniting global interest in the wines and winemaking traditions of Georgia. Considered by some to be the birthplace of wine, Georgia is one of the oldest winemaking regions in the world, with evidence of vinification stretching back 8,000 years.
John and his business partner, Gela Patalishvili, opened Pheasant’s Tears in 2007, focusing on tracking down and reviving near-extinct native grape varieties from all around Georgia, which is home to over 500 indigenous varieties. They ferment and age the majority of their wines in qvevris, traditional amphorae that are buried underground. Recently, they’ve also incorporated stainless steel into their winemaking. The winery is based in Tibaani, while their vineyards are located both nearby and across the country, stretching from the western region of Adjara to the volcanic terroir of Meshketi in the south.
From the beginning, their aim has always been to highlight the country’s immense native diversity and centuries-old winemaking traditions. Put simply, they wanted to create wines that honor and represent the land and culture that they both love dearly, with a focus on ancient techniques and vessels. Organic farming practices and minimal intervention in both the vineyards and cellar have been integral to their mission. Today, they work with hundreds of ancient varieties that they sought out and initially propagated themselves, including Rkatsiteli, Saperavi, Tsolikouri, and lesser-known varieties.
John has had an indelible impact on protecting and promoting Georgian wine: in addition to Pheasant’s Tears, he founded Tbilisi’s first natural wine bar, Vino Underground, in 2010, and helped found the country’s Natural Wine Association.
- Jenny & Francois
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