Nine Oaks Saperavi Qvevri

EXPERIENCE

NAME: The name of this grape, saperavi, is the Georgian word for dye. Very appropriate for this dark fruited grape.

CHARACTER: A deep purple hue, signifys body and power. Aromatics of black fruits like currant, blackberry, and plum balance with savory, peppery notes and dry earth. A full bodied, dry wine that is dense and satisfying with relaxed tannins.

ENJOY WITH: Saperavi pairs with rich roasted meats, mildly spiced foods, and hard cheeses; hearty soul foods and Chinese beef dishes.

BEST RESULTS: Serve 60-65° F. Enjoy 20 to 40 minutes after decanting.

EXPRESSION

FERMENTATION & EXTRACTION: Destemmed, naturally fermented without any additional yeast at a controlled temperature of 72° F. The grapes are left to macerate with their skins for up to 28 days in large 4000 L Qvevri before moving to tank.

ELEVAGE: After one month of fermentation and maceration the wine is racked off into tanks for 60 days with addtional lees contact. After this, the wine is racked again to remove lees. bottled after one year.

FINING & FILTERING: No fining, cold stabilized, vegan.

SULFUR: A small amount of sulfur (about 5 ppm) is added after fermentation before the first racking. Added before bottling only when needed.

SOURCE

FARMING: Practicing organic farming with wild grasses growing in the vineyards. No chemicals used, only copper and sulfur to protect the vines between April and August, organic fertilizers.

LAND: 8 hectares planted. Located at 1,300 feet a.s.l in the Kindzmarauli subzone boardered by the Alazani river to the south and the Great Cauasus Mountains to the north and west. Alluvial soils of sandy loam mixed with red calcareous clays high in iron, called “Cinnamonic.”

VINE: Young vines planted in 2012, single cordon trellising.

HARVEST AND PRODUCTION: All estate, hand-harvested and sorted fruit, less than 700 cases produced.

SCIENCE

ABV: 14.1%
SUGARS: 3.3 g/l
TOTAL SO2: 38 ppm
TOTAL ACIDITY: 4.9 g/l

LOCATION:
Georgia (country) > Kakheti > Eniseli

VARIETY:
Saperavi

WINEMAKER:
Mamuka Khurtsidze