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Badagoni Mtsvane

We have an initial parcel of this wonderful wine which we can offer to members for only

£13.00 per bottle

Once this has sold out we will be able to source more of the wine at its normal price of £15.60

Badagoni Mtsvane

Georgia on my mind

Or perhaps “on my mi-mi-mi-mi-mi-mi-mi-mi-i-ind” because this is the Georgia that used to be Back in the USSR.  At the Black Sea’s east end, Georgia claims to be the cradle of viticulture: the place where winemaking began.
Grape pips of cultivated varieties are recognisably different to wild ones, and archaeologists have discovered lots of them inside clay pots at various sites in and around Georgia.  Tartaric and other grape acid residues have been found on these pots in precisely the right proportions for wine, whose acid makeup differs from that of raw grape juice.  Two sites in Georgia hold the world record for the oldest such pots and pips: nearly 8000 years.
There is still a tradition of making wine at home in qvevri, giant round-bellied clay pots buried deep in the ground.  Grape bunches are foot-trodden and dumped into these pots: skins, stalks, pips and all.  There they ferment with wild yeasts naturally present on the skins.  Usually the wine stays in the qvevri until needed for a celebration; less than a tenth of Georgian wine gets bottled.
Georgia also boasts an astonishing number of local grape varieties (around 400): the result of thousands of years of continuous cultivation.  This white is made from one of them: Mtsvane.  Summer-scented with white flowers, citrus zest and cut grass, it has grapefruit and apple flavours backed by a lingering nutty finish.

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Don’t serve this too cold or you'll lose the subtleties: 10 to 12°C is about right.  Give the pouch four minutes out of the fridge before pouring.  Like many whites, this was slightly reductive when first opened: not really stinky, but with that characteristic bruised petals scent.  Your pouch will be fine, but you’ll enjoy a bottle more if you decant it.
You can enjoy this unoaked white on its own but it will also suit a wide range of foods provided you avoid sharp dressings.  Try it with white fish in herb butter, or eastern European meze like dolma, halloumi and kisir.

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