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Bedoba Saperavi 2021

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Get to know: Bedoba Saperavi

Tasting Note

Made from the indigenous Georgian variety Saperavi, partially vinified in traditional qvevri vessels, Bedoba translates to `Day of Luck’. The nose opens with a powerful savoury-spicy bouquet of blackberries, herbs, flowers and black pepper. The palate has a creamy, juicy texture, ripe tannins and black fruit flavours.

Try this with a grilled oyster mushroom kebab.

Kate Says

"We love making new discoveries and this Georgian red is a wine that truly captivates the senses. Its powerful, spicy-fruity palate is a great match for mature or hard cheeses."

Producer Info

Bedoba’s Saperavi grapes hail from vines with an average age of 30 years old. These are planted in the renowned wine region of Kakheti (near the eastern border with Azerbaijan) in the Kvareli and Kindzmarauli appellations along the Duruji River valley. The original winery, whose cellars date back to 1737, was founded by the Konchosvilli family who had a close relationship with the church (`koncho` means cross). Winemakers Nugzar Ksovreli and Thierry Fontannaz honour this history on Bedoba’s label, with the icon of Saint Nina, whose apostolic work has contributed to the spread of Christianity in Georgia.

The soils here are rich in black shale, and the southern slopes of the Caucasus Mountains provide altitudes of over 400 metres above sea level, bringing fresh acidity and soft tannins. Sustainable and organic practices are observed in the vineyards and harvest is carried out by hand.

Most of the hand harvested grapes were crushed and fermented in temperature controlled stainless-steel tanks for around six weeks, with 7% remaining as whole bunches to undergo fermentation in Qvevri amphora. The amphora-fermented wine is pressed and then transferred to new Qvevri for further maturation. The final cuvee is a blend of 55% Saperavi matured in stainless-steel, 15% in 5000 litre wooden vats, 20% in second and third 225 litre American oak barrels and 10% Qvevri. After bottling, the wine remained in the cellar for a further six months before release.


Georgia, Kakheti





Medium Bodied