Bedoba Saperavi is dark purple in colour.  The nose opens with a powerful savoury and spicy aroma of brambles, herbs, flowers and black pepper.  On the palate it is textured with juicy ripe tannins and black fruit flavours. Very versatile food pairing, excellent with roast lamb or beef, grilled pork skewers, grilled oyster mushrooms, hard cheese such as Comté, Gruyère. Served ideally at 16°c so a wee bit below modern room temperature is perfect

This wine from Georgia is made from the indigenous grape variety Saperavi and partially vinified in traditional qvevri vessels. Bedoba means `Day of Luck’.

Bedoba Saperavi is currently available in The Wine Press, Dundee's Finest Wine Bar.

About the Producer

Winemakers Nugzar Ksovreli and Thierry Fontannaz found inspiration in the history and legacy of the winery’s founders, the Konchosvilli family, whose cellars date back to 1737. The label references the bishop Petre Konchoshvili, a prominent religious and political figure of the 19th century, and honours the longstanding relationship between the family and the church - `koncho` means cross.

Visit the Bedoba Website

Vineyard and Winery

Bedoba is made from grapes sourced from vineyards located in the classic and traditional microzones of Kindzmarauli and Kvareli, in the Kakheti region. The vineyards are on average 30 years old, conducted on trellis and situated in a valley where the Duruji River used to run.The soils here are rich in black shale, and the southern slopes of the Caucasus Mountains provide altitudes of over 400 metres above sea level, bringing fresh acidity and soft tannins. Sustainable and organic practices are observed in the vineyards and harvest is carried out by hand.

Most of the hand harvested grapes were crushed and fermented in temperature controlled stainless-steel tanks for around six weeks, with 7% remaining as whole bunches to undergo fermentation in Qvervi amphora. The amphora-fermented wine remained in the vessel until March 2020, after which it was removed to a press and then transferred to new Qvervi for further maturation. After the six week fermentation, the tank-fermented wine was transferred to a mix of stainless-steel tanks, 5000 litre wooden vats and second and third use 225 litre American oak barrels, to undergo malolactic conversion. The final cuvee is a blend of 50% Saperavi matured in stainless-steel, 25% in 5000 litre wooden vats, 18% in second and third 225 litre American oak barrels and 7% Qvervi. After bottling, the wine remained in the cellar for a further 12 months before release.