HOME TASTING GEORGIAN
TURTON WINES & THE SLAUGHTERED HOUSE
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As the wine that was the inspiration for Turton Wines' founding, Georgian wine continues to have unrivalled breadth. Georgia sits on the far eastern edge of Europe, bordering Russia to the north, Turkey to its south and Azerbaijan and Armenia along the south and east. This unique location on the edge of Europe and Asia brings the benefits of the Caucausus mountain range with its valleys and rivers along Georgia’s north, and the Black Sea to the west.
Widely acknowledged as the cradle of viticulture, Georgia began production over 8,000 years ago and has protected sites of ancient winemaking. So intertwined with local culture, it is still common to see small family-owned plots. Mass plantings are often avoided in general, meaning a higher chance of wines made from low yields that provide greater depth, flavour, and concentration. Today, more than 500 varieties of native grapes are used for winemaking.
The earliest evidence of winemaking in the world was in Georgia, pottery, decorated with grape clusters, showing remnants of wine from 8,000 years ago. These ancient jars would be the beginnings of the unique Georgian Qvevri; large clay jars that were, and still are, sealed and buried underground for fermentation and maturation. This method and some of the ancient winemaking sites using it are have protected UNESCO status as an essential part of the Intangible Cultural Heritage of Humanity.
The traditional method, still used today by many, is to press grapes and pour the juice along with skins and stems into the Qvevri, which is sealed and buried undergound. This is usually for a minimum of 5 to 6 months. There are various adaptations to this bringing a wider range that can provide Qvevri character whilst still appealing to a fresher, modern palate.
Usually made from white wine grapes, these wines will often be of amber-orange colour and show characteristics of both white and red wines. Flavours will be of white fruit, sometimes stewed with honey elements, but red wine tannins and an ability to age for long periods in bottle.
THE WINES
Click the wines below to be taken to the wine product page online and full description and tasting notes for each wine:
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A delicious and characterful wine which showcases the floral aromatics and vivacity of their terroir and grapes. Fresh aromas of citrus, peach and green apples before a light, crisp palate. It is delicious with canapes, tempura, calamari and crispy fried chicken.
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Bagrationi Sparkling Brut|
It’s a bright, greenish yellow wine, with soft subtle aromas of apple and almond. The palate brings a slightly peppery first taste, followed by a creamier and fruitier finish. Classy and elegant. Try with salads, grilled vegetables, steamed fish, citrus chicken dishes, or mild hard cheeses.
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 A Georgian white wine from the Tibaani micro-zone in the Kakheti region, considered to be perfect for the traditional Kahetian Qvevri orange wines. Dugladze use Rkatsiteli grapes that are pressed with their stems into the Qvevri and kneaded 3 times a day as it ferments. Once fermented, the wine remains in the skins until the following February / March. Aromas of sugared hazelnut, dried apple and herbal notes with a palate showing the best blend of strength and elegance. Try with grilled or barbecued meats and vegetables, spicy dishes or full cheeseboards.
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 Tbilvino Saperavi
An excellent example of the most popular native red grape in Georgia, this Saperavi uses carefully hand selected grapes. Deep ruby colour with good depth, complexity, and an authentic local character. Aromas of coffee, cinnamon and vanilla overlay black fruit, particularly blackberry. On the palate, it displays typical Saperavi notes of cassis and a hint of liquorice, along with good acidity and tannin grip. Try with hearty winter soups and stews, barbecue dishes, lamb kebabs or pizza.
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This Tbilvino Mukuzani is no exception and shows aromas of black cherry, dark chocolate with a sprinkling of vanilla and spice. There’s generous ripe mouth-filling fruit on the palate, with notes of damson and black treacle, followed by robust tannins. Try with pan fried steak, venison, aubergine dishes, mature cheddar or smoke cheeses. |
