Pheasant's Tears Rkatsiteli Tibaani is a fabulous Georgian white wine that has gained immense popularity among wine enthusiasts. It is crafted from the Rkatsiteli grape variety that grows in the Tibaani vineyard in the Kakheti region of Georgia. The wine is fermented in clay vessels and aged in oak barrels, infusing it with a variety of flavors and notes. Aromas of wildflowers, peach, and citrus lead to a complex palate of green apple, honey, and apricot, along with a pleasing hint of minerality and oak. This wine pairs beautifully with roasted or grilled pork or poultry, and it is best enjoyed chilled.

Tasting Notes

An orange wine and a classic for anyone who is curious to try this oxidative, unique style. This Rkatsiteli was fermented and aged in qvevri, or clay amphora, for six months. The slow intake of oxygen makes this wine distinctly not gold, not brilliant, but appetising. Aromas of raw honey, walnuts, and lightly dried apricots merge with a tannic palate. This wine comes from the Tibaani village in Kakheti, Causcaus, Georgia

About the Winery

Georgian winery Pheasant’s tears was founded in 2007 by an American named John Wurdeman and Gela Patalishvili. John first came to Georgia in 1996, and the following year bought a house in Sighnaghi. Later in 1998 he relocated to Georgia full time.

Gela is a winegrower whose family’s connection with wine goes back eight generations. They both met in 2005 when John was painting in a vineyard, and decided to team up.

All wines are fermented in qvevri a traditional clay amphorae, which are lined with beeswax and sunk into the ground. Natural yeast fermentations are employed. Slightly different techniques are used to make each of the wines they produce. Some have moderate skin contact, others have less (3 weeks to 6 months). Stems are included. It’s all decided by taste.

The name ‘Pheasant’s Tears’ refers to a Georgian story in which only the very best wines are good enough to make a pheasant cry.

https://www.pheasantstears.com

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