Pheasant's Tears, Kisi 2024

100% Kisi

Kakheti, Georgia

Vineyard in the Sighnaghi region, village of Tibaani. Sandstone and Quartz soils. Whole bunch gently crushed, then macerated on the skins for 6 months. Racked into a new qvevri, where it’s aged for one year before bottling. VEGAN 

Personality: Kisi is a very aromatic grape. The skin maceration makes for a more grounded black tea profile with almost Bryiani-like spiciness. Pair with Thai, Mexican, Indian and other cuisines with strong character.

Born in New Mexico and raised in Virginia by artist parents, American John Wurdeman was drawn to Georgia from a young age, after being introduced to traditional Georgian folk music. John moved to Georgia in 1996 soon after his first time visiting. He met farmer and winemaker Gela Patalishvili a few years later, and the two of them opened Pheasant’s Tears in 2007. The winery’s name is a nod to a Georgian folk tale, which states that only a truly superlative wine could make a pheasant cry tears of joy.

Today, they work with hundreds of near-extinct ancient varieties that they sought out and initially propagated themselves. They ferment and age the majority of their wines in qvevris, traditional amphorae that are buried underground. Organic farming practices and minimal intervention in both the vineyards and cellar have been integral to their mission. The winery is based in Tibaani, but their vineyards are located both nearby and across the country, from the western region of Adjara to the volcanic terroir of Meshketi in the south, totaling 17 hectares. It's no exaggeration to say that John Wurdeman has had quite the impact on the wine world; igniting global interest in Georgian wines, protecting Georgian wine history and tradition, and promoting natural winemaking within Georgia.