Jakeli Wines, Khashmi, Kakheti, Tbilisi, Georgia

 

Brothers Zaza and Malkhaz Jakeli are pioneers of organic wine making in Georgia (Caukascert certification since 2009). They use green manure, copper and sulphur for plant protection. Vineyards: 5.5 ha, 12 years old, alluvial soils 760 m asl on the South-West foothill of the Tsiv Gombori mountain range. No oak barrels. No filtering.

The ancient Georgian village of Khashmi in Kakheti is famous for its Saperavi grape variety. The Jakeli family started their vineyard in 2001. It is set up near the village in the Iori valley teaming with field flowers, blackberry, sweetbrier and sea-buckthorn bushes and bordering forestry mountains.  

Grape: Saperavi 100% Alcohol: 14.5% Sulphite: 34 mg/L

Terroir: Alluvial soils. 760 m asl. The vineyards are managed organically, never irrigated and sprayed maximum 5 times in May-July. The soil is not cultivated to allow a soil food web to develop and improve its structure. Grass is scythed several times per season and used for mulching.

Vinification: Harvest usually mid October. Grapes are hand-picked, sorted and processed immediately. First phase and Malo-Lactic fermentation are conducted without nutrients. Cold stabilization is carried out in natural way. Sulphites are added only in the small amount after the Malo-Lactic fermentation. Wine is aged for at least 30 months and bottled. No filtration.

Tasting and pairing: Intense initial aromas combining notes of vegetation and red fruit. Hints of rosemary, green spices and juniper. Strong tannins, but pleasant acidity makes the finish long. A wine to drink with food. Pairs well with savoury dishes, paté, roasted potato with ham, savoury salads.

Jakeli Khashmi Saperavi 2011

Racy and nervy. There is nothing like a great saperavi.

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Grape: Saperavi 100% Alcohol: 14.5% Sulphite: 34 mg/L

Terroir: Alluvial soils. 760 m asl. The vineyards are managed organically, never irrigated and sprayed maximum 5 times in May-July. The soil is not cultivated to allow a soil food web to develop and improve its structure. Grass is scythed several times per season and used for mulching.

Vinification: Harvest usually mid October. Grapes are hand-picked, sorted and processed immediately. First phase and Malo-Lactic fermentation are conducted without nutrients. Cold stabilization is carried out in natural way. Sulphites are added only in the small amount after the Malo-Lactic fermentation. Wine is aged for at least 30 months and bottled. No filtration.

Tasting and pairing: Intense initial aromas combining notes of vegetation and red fruit. Hints of rosemary, green spices and juniper. Strong tannins, but pleasant acidity makes the finish long. A wine to drink with food. Pairs well with savoury dishes, paté, roasted potato with ham, savoury salads.