Mtsvane 2013 (White)
The Shalauri mtsvane takes advantage of the aromatic nature of mtsvane (recommended to decant). Pour it in the glass, smell it, swirl 5-10 times and smell again; it is as if a bouquet of fresh cut flowers has just bloomed in your glass. Honey and dried fruit mingled with herbs, nuttiness and firm tannin are…
Read MoreShavnabada Rkatsiteli (2007)
A remarkable wine that spent 9 years buried in the earth right outside the church after 5 months of maceration. The color is a deep golden amber. Aromas and flavors are more spice and toasted nut than fruit. It could be the fact that it is made by monks or that it spent so much…
Read MoreSaperavi 2009 (Red)
Dark and brooding with intense earthiness. This saperavi was aged for 8 years buried in the earth right outside the church. Take a sip, close your eyes, and you will feel transported to another time and place.
Read MoreMtsvane 2004 (White)
The Shavnabada wines are made according to ancient Georgian traditions. The 2004 Mtsvane is sourced from the village of Gurjaani in Kakheti. It was hand harvested and foot trodden in an old wooden Satsnakheli (manual winepress). The maceration in Qvevri lasted 5 months then the wine matured in Qvevri for 11 years before bottling. A…
Read MoreIberiuli Kisi Qvevri
This Kisi is produced by green harvest method grown in the Shumi Mziuri vineyard. This wine is made in qvevri through natural yeast fermentation and using traditional Kakhetian method. 13.0% AVB.
Read MoreZigu (Dessert)
Zigu is a natural drink combining grape juice, wine, wine brandy and Chacha. The winery uses rare and aromatic grape varieties sources from Vine and Wine Museum; this unique Museum was established by the Shumi winery and counts more than 280 Georgian autochthones and 90 foreign grape varieties. The blend also includes rare plants from…
Read MoreTsinandali 2014 (White)
This light straw colored wine has strongly expressed citrus and newly roasted tobacco tones, harmoniously combined with the aroma of oak.
Read MoreSaperavi 2014 (Red)
This Saperavi is textured, dense, complex, velvety, chewy, and rich without being alcoholic. An intense berry flavor accompanied by a strong woodsy/cedar note is a typical profile. This example displays a certain freshness and liveliness with a balanced, harmonious flavor.
Read MoreSaperavi 2013 (Red)
After four days on the skins, the wine is pressed off and finished primary fermentation in tanks before undergoing secondary malolactic fermentation at about 78-79°F. Warm ferments help produce a fleshier character to the final wines.
Read MoreSachino 2014 (Red)
Sachino is garnet colored and offers a rich bouquet of fruit aromas. It is slightly sweet, mild, and peppery to taste.
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