100% Saperavi. Fermented with wild yeasts in traditional Qvevri and bottled unfined, unfiltered with no SO2. Powerful, earthy and structured. Inky purple in color, deep black and blue fruits and tart berries on the palate, savory mushroom umami, and gentle, chalky tannins.

Pheasant's Tears

Founded in 2007 by an American painter, John Wurdeman, and Gela Patalishvili, a Georgian whose family has been making wine for eight generations, Pheasant’s Tears sits in the mountainous village of Sighnaghi in Georgia’s eastern Kakheti region. The name 'Pheasant's Tears' refers to an old Georgian tale in which it's believed that only the very best wine can make a pheasant cry tears of joy. Dedicated to meeting this 'tears of joy' standard, Pheasant's Tears produces artisanal natural wines with ancient Georgian techniques, growing rare grape varieties and harvesting them organically. All wines are fermented in qvevri, traditional clay amphorae, which are lined with beeswax and sunk into the ground. Natural yeast fermentations are employed. Bottled unfined, unfiltered, and with no added sulphites.

Pheasant’s Tears was born out of a love of authentic tradition, and culture and endless creativity. It is more than a winery, it's about songs, cuisine, art, heritage, tangible and intangible. For wine is born out of a confluence of the spirit of a place, its geology, its history, and the emotions of the vitner himself. In the end, a dialogue between nature and man, a fine tension between respect for the past and creating a new experience for tomorrow. Traditions here are seen as the nourishing soul for improvisation and respectful evolution.

- John Wurdeman