Before the Greeks, before the Romans, it was the Georgians who were making wine. Archeological evidence dates back 8,000 years, references to Georgian wines can be found in the writings of Homor and Apollonius, and even the Georgian alphabet seems to have its origins in the shapes made by the tendrils of grape vines. Pheasant's Tears is the joint effort of American John Wurdeman, Georgian Gela Patalishvili and Swedes Erik Andermo, Jakob Mörndal and Henrik Callerstrand, to preserve and promote this ancient cultural legacy. All of Pheasant's Tears wines are fermented and aged in the clay vessels called qvevri. According to the winery, the effect of this time-honored winemaking process is to impart "distinctive nutty and savory aromas and flavors to the wine, adding layers of complexity. It also promotes the development of roundness and viscosity in the mouth, but keeps acidity fresh." The winery's note for the Saperavi: "This popular red is so dark in color it's called black in Georgian, and it varies greatly according to the terroir in which it’s grown. Our estate Saperavi is a bold, earthy, dry red with flavors of black currant and toasted almond with an elegant, natural tannin structure. Enjoy Saperavi with roasted meats or rich, creamy sauces."
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