The Many Faces of Georgian Wine

Selected wines from my tastings — a growing collection that will expand with every new discovery.

Georgia is not simply another country on the European wine map. In very few places is wine so deeply woven into landscape, memory, and identity. Here, wine is not a lifestyle accessory; it is a cultural language — one that has been spoken continuously for thousands of years. Archaeological evidence places the origins of winemaking in this land some eight millennia ago, making Georgia not only an ancient wine country, but arguably the birthplace of wine itself. The qvevri — large clay vessels buried in the earth — remains the most tangible symbol of that continuity, a technique that has survived not as a museum relic, but as a living, everyday practice.

Yet to understand Georgian wine, one must look beyond history and technique. Wine is not reserved for special occasions; it accompanies life in its entirety. It is present at birth and at baptism, at family gatherings and long supras (traditional Georgian feast), at weddings, celebrations, and quiet evenings among friends. It is equally present in moments of farewell, including funerals, where wine becomes part of remembrance and continuity. In this sense, wine is not simply consumed - it is lived. It carries emotion, ritual, and meaning, forming an integral part of what might be called the Georgian way of being.

This closeness with wine is reflected in everyday practice. Across the country, countless families maintain their own small vineyards or continue the tradition of home winemaking. Some cultivate vines in village plots passed down through generations, others source grapes during harvest and produce wine in their own cellars. These are not commercial ambitions, but expressions of heritage — a quiet, enduring connection between people and land. As a result, wine in Georgia is not limited to wineries and labels. It exists in homes, in courtyards, in conversations — often unrecorded, but deeply authentic.

Over the years, I have begun to write down impressions gathered from a wide range of Georgian wines — sometimes in formal tastings, but more often around Georgian tables where wine is inseparable from food, conversation, and the rhythm of shared experience. The bottles listed below are those that left a particular impression on me. Together, they form a personal map of Georgian wine — a journey that may begin in Kakheti, but ultimately extends far beyond it.

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Kakheti

If Georgia is the cradle of wine, Kakheti is its beating heart. Located in eastern Georgia, between the Greater Caucasus and the dry steppe landscapes, the region embodies the country’s viticultural identity more than any other. Around 70% of Georgia’s vineyards are located here, making Kakheti not only the most important region historically, but also structurally dominant today.

Yet Kakheti is not a monolith. It is a landscape of valleys, river basins and microzones shaped by the Alazani and Iori rivers, where altitude, soil composition and exposure create a remarkable diversity of wine styles. The region’s climate — warm, dry and continental — allows grapes to reach full ripeness, giving rise to wines of depth, structure and ageing potential. At the same time, higher-altitude sites and limestone-rich soils preserve freshness and aromatic precision.

What ultimately defines Kakheti, however, is not only geography but continuity. This is where the qvevri tradition. Georgia’s ancient Qvevri Winemaking Tradition, where wine ferments and ages in large clay vessels buried underground, is recognised by UNESCO as intangible cultural heritage, producing wines with remarkable texture, structure, and authenticity. 

Kakheti it is also a major region for Georgian red wine, and above all, the homeland of Saperavi, one of the most distinctive red grapes in Europe. Unlike many international varieties, Saperavi possesses both deeply colored juice and formidable structure, allowing it to produce wines of remarkable depth and longevity.

Kakheri is the region where traditional family cellars and modern wineries coexist within the same cultural framework. Wine here is not reinvented — it is continued.

Telavi

Telavi, often is regarded as the cultural and administrative centre of Kakheti. The vineyards here lie on the right bank of the Alazani Valley, often at slightly higher elevations, where cooler nights help preserve acidity and aromatic precision. As a result, wines from this area tend to show more balance and clarity than some of the warmer, more powerful expressions found further south. There is a certain discipline to Telavi wines  - structure is present, but rarely excessive, fruit is defined, but not overwhelming. It is a style that reflects both geography and a long tradition of cultivated winemaking.

Schuchmann Wines — Rkatsiteli
A slightly rounder style, with a soft texture that makes it easy to like. Not a wine of sharp edges, but one that feels comfortable, almost familiar — like something you could open without thinking twice. Score: 8.0/10

Teliani Valley — Saperavi
A gentler expression of Saperavi. The structure is there, but softened, allowing the fruit to come forward in a more relaxed way. It feels less like a statement, more like an introduction. Score: 7.8/10

Tsinandali

Within this broader zone, the Tsinandali microregion occupies a particularly important place. It was here, in the 19th century, that Prince Alexander Chavchavadze established one of the first estates to adopt European winemaking techniques, introducing fermentation and ageing in barrels alongside traditional Georgian Qvevri. This marked a turning point: for the first time, Georgian wine began to consciously engage with European stylistic frameworks while retaining its indigenous grape varieties.

The classic Tsinandali style — a blend of Rkatsiteli and Mtsvane — reflects that dual identity. These wines are typically fermented and aged with a degree of control that emphasises freshness, elegance and structure. Rkatsiteli provides backbone and acidity, while Mtsvane contributes aromatics and lift — notes of green apple, quince, citrus and white flowers, often supported by a subtle mineral line. Unlike the more textural and tannic qvevri whites of Kakheti, Tsinandali wines tend to be more linear, more restrained, and perhaps more immediately accessible.

At the same time, the region today is no longer defined by a single approach. Alongside classical producers, a growing number of smaller wineries are reinterpreting Tsinandali through partial or full qvevri fermentation, creating wines that sit somewhere between tradition and modernity. This coexistence of methods gives the area a particular dynamism: it is not a static historical reference, but an evolving dialogue between past and present.

In this sense, Telavi and Tsinandali together represent one of the most complete expressions of Kakheti’s identity — a place where Georgian wine’s ancient foundations and its more recent European influences meet, not in opposition, but in balance.

Schuchmann Wines — Tsinandali 2020Tsinandali Estate — Tsinandali 2021
A polished and classical benchmark of the appellation. The nose opens with citrus, green apple and white flowers, supported by a subtle mineral undertone. On the palate, it is precise, fresh and well-balanced, combining linear acidity with a gentle roundness. The finish is clean, elegant and fairly persistent. Score: 8.6/10
A more structured and slightly evolved style. Aromatically, it shows ripe apple, quince, light honey and almond, with a hint of spice. The palate is rounder and more layered, with integrated acidity and a more complex texture. The finish is long, composed and refined. Score: 8.4/10

Mestvireni Winery — Tsinandali 2022
A more intimate and terroir-driven expression. The nose reveals fresh pear, citrus zest and light herbal tones, with a sense of natural purity. On the palate, it is vibrant, slightly rustic but very authentic, with high acidity and a direct, lively character. The finish is crisp and energetic, less rounded but highly expressive. Score: 8.3/10

Napareuli

Napareuli always feels a bit more expressive. The wines speak more easily — they don’t need time to convince you. There is a natural openness here. Whites tend to show clarity and lift, while reds feel more relaxed and approachable, without losing their structure. It’s a style that engages immediately, offering freshness and balance without asking for too much attention.

At the same time, the best examples carry a quiet precision beneath that structure to keep the wine interesting, even after the first impression is gone.

Twins Wine Cellar — Napareuli Rkatsiteli
Bright from the first moment. There’s a clarity here that feels almost refreshing mentally, not just physically. It’s the kind of wine that resets your palate and your expectations. Score: 8.2/10

Lopota Wines — Napareuli Saperavi
This is Saperavi without the weight you might expect. It still has depth, but it moves more lightly. There’s something elegant in that restraint — a sense that power is present, but deliberately held back. Score: 8.0/10

Telavi Wine Cellar — Napareuli
Easy to approach, but not empty. It gives you fruit, freshness, and just enough structure to keep it interesting. A wine that doesn’t ask questions — it simply works. Score: 7.8/10

Gurjaani

Gurjaani itself feels understated — and that is precisely its strength. It does not try to define itself through intensity, but through balance and reliability.

The wines, often based on Rkatsiteli, can show a slightly broader structure than Tsinandali, with a gentle richness alongside maintained freshness. There is no sharp edge here — everything is integrated, measured, and calm. 

It’s a style that doesn’t seek attention, but rewards it!

Vazisubani Estate — Gurjaani 2022
Clean, balanced and quietly expressive. Orchard fruit, citrus and a soft, rounded finish. Score: 8.3/10

Shumi Winery — Gurjaani 2024
A more polished style. Smooth, integrated, and very easy to follow from start to finish. Score: 8.2/10

Mukuzani

Located in the central part of Kakheti, within Gurjaani Municipality, Mukuzani represents one of the most defined and disciplined expressions of Saperavi. If some parts of Kakheti speak openly, Mukuzani tends to hold back. It is not about immediate charm — it is about structure, patience, and evolution.

These are wines built with time in mind. The fruit is darker and more restrained — blackcurrant, plum, sometimes a touch of tobacco or spice — but always framed by firm tannins and a composed acidity. Oak ageing, often present, is not there to dominate but to support the architecture of the wine.

At first, Mukuzani can feel строг — almost distant. But with time, it reveals precision and depth, a kind of quiet confidence that doesn’t need to prove itself quickly.

Dakishvili Family Vineyards — Mukuzani
Refined and quietly confident. The oak is integrated, the structure is precise, and the wine unfolds slowly rather than immediately. Score: 9.0/10

Dakishvili Family Vineyards — Khikhvi (Qvevri)
Khikhvi here feels textured but not heavy. Dried apricot, honey, a touch of spice, but what stands out is the balance — the wine never becomes dense. There is a quiet elegance beneath the qvevri structure. Score: 8.5/10

Château Mukhrani — Mukuzani 2019
Structured and architectural. Dark fruit, subtle oak spice, and a clear sense of direction on the palate. Still young, but already balanced and precise. Score: 7.8/10

Askaneli Brothers — Mukuzani
A slightly more approachable interpretation. Riper fruit, softer edges, but still carrying the backbone that defines the appellation. Score: 7.7/10

Akhasheni

Akhasheni offers a different expression of Saperavi — one that is more open, more immediately engaging. Known for its naturally semi-sweet style, it balances richness with a surprising sense of freshness.

The fruit here leans toward red cherry and ripe berries rather than deep, brooding tones. There is softness, but not heaviness. When well made, Akhasheni feels fluid, almost effortless — a wine that invites rather than challenges.

It doesn’t aim for complexity in the same way as Mukuzani. Instead, it focuses on harmony — sweetness, acidity and fruit moving together without tension.

Badagoni — Akhasheni
Bright and open from the start. Red cherry, soft sweetness, and a clean, easy flow on the palate. Score: 8.1/10

Teliani Valley — Akhasheni
A more structured version. The sweetness is better framed, giving the wine more balance and a slightly more serious feel. Score: 8.2/10

Mildiani — Akhasheni
Soft, rounded and immediately approachable. Less about depth, more about pleasure and ease. Score: 7.9/10

Vazisubani

Vazisubani often feels like a quiet counterpoint within Gurjaani. Less widely discussed, but capable of producing wines with clarity and elegance, particularly in white varieties.

Typically based on Rkatsiteli, sometimes with Mtsvane, the wines here tend to show a balance between freshness and gentle roundness. They are not as linear as Tsinandali, nor as structured as some other zones — instead, they sit comfortably in between.

There is a calmness to Vazisubani wines. They don’t push themselves forward, but they remain consistent, composed, and quietly expressive.

Vazisubani Estate — Kisi
A cleaner, more lifted expression of Kisi. Yellow fruit, floral notes, and a gentle roundness, with enough freshness to keep everything in line. It feels composed and very drinkable. Score: 8.3/10

Nekresi Estate — Mtsvane
Bright and lifted. Green apple, white flowers, and a clean mineral line. Compared to heavier qvevri whites, this feels almost weightless — precise and refreshing. Score: 8.2/10

Vazisubani Estate — White Blend
Balanced and composed. Apple, citrus and light floral tones, with a smooth and steady finish. Score: 8.2/10

Telavi Wine Cellar — Vazisubani
Slightly broader in texture. Ripe fruit, softer acidity, but still maintaining a clear structure. Score: 8.0/10

Kakhuri Gvinis Marani — Vazisubani
A more traditional touch. Subtle texture, a hint of qvevri influence, adding depth without losing freshness. Score:7.8/10

Kvareli

At the foothills of the Greater Caucasus, Kvareli carries a sense of depth. The wines here often feel darker, more inward, shaped by both climate and landscape.

Saperavi reaches a kind of completeness in Kvareli. The wines are structured and concentrated, yet at their best, they avoid excess weight. There is always a line — something that keeps the wine focused.

These are not wines that reveal everything at once. They unfold gradually, offering layers rather than immediate expression.

Chubini Winery — Kisi (Qvevri)
A more natural, slightly untamed expression. Orange peel, dried herbs, and a subtle tannic grip. It feels alive, almost evolving in the glass, with a strong sense of place. Score: 8.4/10

Khareba — Kvareli Saperavi
Balanced between power and accessibility. Dark fruit, soft spice, and a steady, composed palate. Score: 8.3/10

Kindzmarauli Corporation — Kvareli Saperavi
More structured and inward. Black cherry, plum and firm tannins that suggest ageing potential. Score: 8.5/10

Giorgi Solomnishvili — Kvareli Saperavi
More artisanal in feel. Slightly wild aromatics, with earth and dark berries, and a lively, energetic structure. Score: 8.6/10

Kindzmarauli

Kindzmarauli is immediately recognisable. A naturally semi-sweet Saperavi, it balances richness with structure in a way that, when done well, feels surprisingly precise.

The fruit is generous — ripe cherry, blackberry — but the acidity keeps it from becoming heavy. There is an inherent tension between sweetness and freshness that defines the best examples.

It is perhaps one of the most approachable styles in Kakheti, but also one that can show real character beyond its initial appeal.

Kindzmarauli Corporation — Kindzmarauli
Classic and expressive. Ripe berries, soft sweetness, and a clean, balanced finish. Score: 8.3/10

Shumi Winery — Kindzmarauli
More refined and controlled. The sweetness is better integrated, allowing structure to come forward. Score: 8.4/10

Papari Valley — Kindzmarauli
A more natural and slightly less polished style, but with energy and authenticity. Score: 8.2/10

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KARTLI

If Kakheti is the beating heart of Georgian wine, Kartli is its quiet mind.

Located in central-eastern Georgia, stretching along the Mtkvari River basin and surrounding Tbilisi, Kartli occupies a very different place in the country’s wine landscape. It is not defined by scale or dominance — vineyards here are smaller, more fragmented — but by history, subtlety, and restraint. This is one of the oldest viticultural areas in Georgia, once at the centre of the ancient Kingdom of Iberia, where wine was cultivated not only as agriculture, but as part of courtly and urban culture.

The climate in Kartli is more moderate and less predictable than in Kakheti. Influenced by both continental and transitional weather patterns, with colder winters and greater variation during the growing season, it does not always allow for the same level of ripeness. But what it offers instead is precision. Grapes here tend to retain higher acidity, lower alcohol, and a more delicate aromatic profile. The wines are rarely about power — they are about balance, clarity, and nuance.

Kartli’s identity is built around a different set of grape varieties. Chinuri stands at the centre — a white grape capable of producing wines with remarkable structure and ageing potential, often showing notes of green apple, quince, herbs and a subtle mineral backbone. Alongside it, Goruli Mtsvane brings aromatic lift, while reds are shaped by Tavkveri and Shavkapito — varieties that favour elegance over density, producing lighter, more transparent wines.

If Kakheti speaks loudly, Kartli speaks carefully. It does not try to impress — it reveals itself slowly.

Central Kartli

At the core of the region, around Mtskheta and the central valleys, Kartli finds its most balanced expression. Vineyards here benefit from relatively stable conditions, with alluvial soils and moderate altitudes creating wines that feel composed and structured without excess.

Chinuri dominates, often in both classical and qvevri styles. These wines can carry a surprising firmness — a quiet structure that builds over time rather than announcing itself immediately. Tavkveri, on the other hand, offers a different perspective: lighter, softer, and more openly aromatic.

Iago’s Wine — Chinuri (Qvevri)
One of the purest expressions of Chinuri. There is a natural clarity here — green apple, dried herbs, a subtle tannic grip. It feels alive, almost conversational, changing slightly with every sip. Score: 9.0/10

Château Mukhrani — Chinuri
More polished and controlled. The texture is smoother, the structure more defined, with a clean line from start to finish. Less wild, but very precise. Score: 8.3/10

Tavkveri — Natenadze’s Wine
Light in colour, but not in character. Red berries, a touch of spice, and a softness that makes it immediately engaging. It doesn’t try to be more than it is — and that honesty works. Score: 8.4/10

Mukhrani

Mukhrani holds a special place within Kartli — historically, culturally, and stylistically. Once a royal estate, it represents one of the earliest attempts to systematise winemaking in Georgia along European lines, while still rooted in local tradition.

The wines here tend to be more structured than elsewhere in Kartli. There is a sense of order — fruit, acidity and texture arranged with intention rather than spontaneity.

Château Mukhrani — Shavkapito 2018
Elegant and slightly restrained. Red cherry, light spice, and a refined structure that unfolds gradually. It feels composed, almost architectural. Score: 8.5/10

Château Mukhrani — Goruli Mtsvane
Bright and lifted. Citrus, white flowers, and a clean, mineral finish. A wine that leans toward freshness without losing depth. Score: 8.3/10

Ateni Valley

Tucked within a narrow valley near Gori, Ateni introduces a different dynamic. The microclimate here, shaped by surrounding hills and airflow, allows for wines with particularly high acidity and freshness.

Historically known for Atenuri — a traditional sparkling style made from Chinuri and Goruli Mtsvane — the area continues to produce wines that feel vibrant and energetic.

There is a sense of movement in Ateni wines. They don’t sit still on the palate — they evolve quickly, keeping your attention.

Ateni Wine Cellar — Atenuri Sparkling
Lively and refreshing. Green apple, citrus, and a fine, persistent mousse. Not overly complex, but full of energy. Score: 8.4/10

Okro’s Wines — Chinuri
A more natural expression. Slightly oxidative, with dried apple, herbs and texture. It feels less about precision and more about character. Score: 8.5/10

Gori & Surroundings

Around Gori, Kartli becomes slightly warmer, and the wines gain a bit more openness. The structure softens, and the fruit becomes more immediate, though still far from the intensity of Kakheti.

This is where Tavkveri and Shavkapito feel most at home — producing wines that are light, aromatic and quietly expressive.

Natenadze’s Wine — Shavkapito
A wine with a subtle wildness. Red fruit, earth, and a slightly untamed edge that gives it personality. Score: 8.6/10

Tavkveri — Artanal Wines
Soft, easy, but not simplistic. Fresh berries, gentle acidity, and a smooth, flowing texture. Score: 8.2/10

Other Areas of Kartli

Beyond the more recognised zones, Kartli extends into smaller villages and less defined areas such as Kaspi and Kareli. These are not places of strict stylistic identity, but of variation.

Here, the wines can feel more experimental, sometimes less polished, but often deeply authentic. There is a sense that Kartli, as a region, is still exploring itself — not fully defined, but constantly evolving.

Kartli does not try to compete with Kakheti — and it does not need to.

Where Kakheti builds wines of depth, power and longevity, Kartli offers something quieter: finesse, freshness, and precision. It is a region that asks for attention rather than demanding it.

These are not wines that overwhelm you. They stay with you — slowly, thoughtfully — long after the glass is empty.

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IMERETI

If Kartli is restraint and Kakheti is power, Imereti is harmony.

Located in western Georgia, stretching across rolling hills and river valleys shaped by the Rioni and its tributaries, Imereti offers a very different interpretation of Georgian wine. The landscape here is greener, softer, and more humid — a world away from the dry continental plains of the east. Vineyards are scattered rather than expansive, often surrounding family homes, integrated into everyday life rather than dominating it.

This is a region where wine feels less monumental and more intimate.

The climate plays a defining role. Humidity, frequent rainfall, and milder temperatures create conditions that favour freshness over concentration. Grapes rarely reach the same level of ripeness as in Kakheti, but that is not the goal. What Imereti preserves is acidity, lightness, and aromatic clarity. The wines tend to be lower in alcohol, more delicate in structure, and driven by tension rather than weight.

Winemaking traditions reflect this philosophy. While qvevri is used here as well, the Imeretian style differs significantly — typically involving shorter skin contact and less extraction. The result is wines that carry texture, but remain lifted and drinkable, never heavy. There is a sense of balance that feels almost effortless.

Imereti’s identity is built on its indigenous grape varieties. Tsitska, Tsolikouri, and Krakhuna form the core of white winemaking — each bringing a different dimension. Tsitska offers high acidity and precision, often showing citrus and green apple. Tsolikouri adds roundness and subtle stone fruit character, while Krakhuna contributes weight and a gentle honeyed depth. Together, they create blends that feel complete rather than constructed.

If Kakheti speaks in bold statements and Kartli in quiet sentences, Imereti feels like a conversation — fluid, nuanced, and constantly evolving.

Baghdati & Obcha

Around Baghdati, including the village of Obcha, Imereti shows one of its most complete expressions. This part of the region has become especially important for small family producers working seriously with local grapes and traditional methods. The wines here often combine freshness with a little more texture and composure.

Obcha, in particular, has emerged as one of the names that returns again and again when speaking about contemporary Imeretian wine. There is often something very clear in these wines — not simplicity, but precision without force.

Baia’s Wine — Tsitska / Tsolikouri / Krakhuna
A wine that feels fully at ease with itself. Citrus, orchard fruit and a gentle textural roundness come together naturally, without any element pushing too hard. It captures that distinctly Imeretian balance between freshness and softness. Score: 8.7/10

Baia’s Wine — Krakhuna
A broader, more generous expression. Yellow apple, pear and a light honeyed tone, but still held together by a fresh line underneath. Richer than many Imeretian whites, yet still graceful. Score: 8.6/10

Simon Chkheidze Wine Cellar — Tsolikouri
Slightly more layered and reflective in style. There is texture here, some dried fruit, a little nuttiness, and a sense that the wine opens gradually rather than all at once. A bottle that rewards patience.Score: 8.6/10

Terjola

Terjola offers a slightly different face of Imereti — still fresh and lifted, but often a touch more linear and mineral in expression. This is not a zone of heaviness or broad gestures. The wines tend to feel focused, shaped more by detail than by volume.

There is often something especially fine-boned about wines from this part of Imereti. They do not rush toward you; they stay measured, even when they are deeply characterful.

Ramaz Nikoladze — Tsolikouri
A beautifully focused wine. Green apple, subtle herbs, light citrus, and a mineral thread running through it. Nothing exaggerated, nothing ornamental — just a very pure expression of place and grape. Score: 8.5/10

Ramaz Nikoladze — Tsitska-Tsolikouri Blend
More textural than the straight Tsolikouri, but still restrained. There is a quiet firmness beneath the fruit, and the finish feels clean and composed. A wine that speaks softly, but clearly. Score: 8.6/10

Zestafoni & Kvaliti

Toward Zestafoni, and especially around the village of Kvaliti, Imereti becomes a little more textural and individual in tone. The wines can still be bright, but there is often a bit more grip, more savoury complexity, and a stronger sense of handcrafted identity.

This is where Imereti can feel slightly more tactile without losing its regional elegance.

Archil Guniava Wine Cellar — Tsitska
Tense, energetic, and very alive. Lemon, green plum and a faint saline edge carry the wine forward, while the structure remains light on its feet. It feels precise, but never severe. Score: 8.6/10

Archil Guniava Wine Cellar — Krakhuna
A more structured expression, with ripe fruit, quiet spice and a slightly waxy texture. There is more depth here, but it still finishes with balance rather than weight. Score: 8.6/10

Other Areas of Imereti

Beyond the better-known points such as Baghdati, Terjola, and Zestafoni, Imereti extends into smaller villages and family cellars where wine remains deeply local and often highly individual. These places do not always form clearly defined subregions in the same way as some eastern Georgian appellations. Their identity is often carried more by producer, village, and grape than by formal classification.

That, in a way, suits Imereti.

It is a region that rarely insists on rigid hierarchy. It reveals itself through nuance, through local differences, and through wines that feel shaped by households and hillsides as much as by broader geography. Imereti offers something gentler: freshness, tactility, and quiet complexity.

These are wines that do not announce themselves with force. They settle in slowly — and by the end of the bottle, you realise they have said quite a lot !

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SAMEGRELO

If Imereti is harmony, Samegrelo is instinct. Located in western Georgia along the Black Sea basin, stretching from the coastal lowlands toward the foothills of the Caucasus, Samegrelo is one of the least defined — yet most intriguing — wine regions of the country. It is not a region shaped by formal appellations or clearly structured microzones. Instead, it exists in fragments: villages, family vineyards, and small-scale producers working quietly, often outside the spotlight.

Wine here has never been about scale. It has remained deeply local.

The climate is among the most challenging in Georgia for viticulture. Humid subtropical conditions, heavy rainfall, and warm temperatures create constant pressure from disease and rot. This makes large-scale, consistent production difficult — but it also explains why viticulture in Samegrelo has historically been careful, selective, and often secondary to other agricultural activities.

What survives here does so with intention.

The wines of Samegrelo are shaped by this environment. They are rarely about structure or longevity. Instead, they lean toward lightness, aromatic expression, and immediacy. Acidity is present but softer than in Imereti, and the wines often feel rounder, more fluid, sometimes slightly rustic — but in a way that feels honest rather than unrefined.

The region’s identity rests on a set of rare and distinctive grape varieties. Ojaleshi is the most recognised — a red grape traditionally grown on hillside terraces, often producing semi-dry wines with red fruit, floral notes, and a gentle sweetness. Alongside it, other varieties appear only marginally: Tsolikouri is present in the lowlands for local consumption, while rare grapes such as Koloshi survive in small pockets. Chkhaveri, although characteristic of western Georgia, belongs primarily to neighbouring Guria rather than Samegrelo.

If Kakheti is a statement and Imereti a conversation, Samegrelo feels more like a memory — something fleeting, difficult to define, but quietly persistent.

Martvili & Salhino

At the heart of Samegrelo’s wine identity lies the area around Martvili and the historic village of Salhino. This is where Ojaleshi finds its most recognised expression, traditionally linked to hillside vineyards and semi-dry styles.

Historically, Salhino was associated with one of Georgia’s most distinctive wines — Ojaleshi made in a naturally semi-sweet style, balancing ripeness with freshness. Even today, this remains one of the few wines in Georgia where a touch of sweetness feels entirely natural rather than stylistic.

The wines here often feel soft, aromatic, and gently expressive.

Oda Wines — Orbeluri Ojaleshi
A more intense and artisanal interpretation. Red berries, gentle spice, and a slightly wild edge, with a cleaner, more defined finish. It retains the softness of Ojaleshi, but with greater precision and depth. Score: 8.5/10

Martvilis Marani — Ojaleshi
Red berries, wild strawberry, a hint of rose petal, and a soft, natural sweetness that never becomes heavy. The tannins are light, almost secondary, allowing the wine to flow easily. It feels more about charm than structure. Score: 8.4/10

Oda Family Winery — Ojaleshi
More restrained and slightly more structured. The fruit is less overtly sweet, with cranberry, light spice, and a subtle earthy undertone. A quieter, more contemplative style, where balance replaces charm. Score: 8.3/10

Senaki & Abasha

Moving toward Senaki and Abasha, the landscape opens into flatter lowlands, and the wines become even lighter and more immediate. Viticulture here is more fragmented, often limited to small household production rather than identifiable estates.

There is less emphasis on a single defining style, and more variation from village to village.

Ojaleshi still appears, but often in simpler, more rustic interpretations. Whites, sometimes based on Tsolikouri or other local varieties, can also be found — typically fresh, uncomplicated, and made for early drinking.

In this part of Samegrelo, wines are rarely bottled or commercially distributed. What exists is largely local — made for the table, for family, and for immediate consumption. Structure is secondary to drinkability, and variation from one household to another is part of the region’s identity.

Zugdidi & Coastal Samegrelo

Closer to Zugdidi and the coastal areas, viticulture becomes even more marginal. The humid maritime influence makes consistent grape growing difficult, and wine production here is often minimal, sometimes almost incidental.

Yet even here, small pockets of production exist.

The wines tend to be very light, sometimes fragile, occasionally unpredictable. But they carry a certain immediacy — a sense that they are made for the moment rather than for ageing.

Here again, production is almost entirely non-commercial, and wines are best understood as part of local life rather than as defined stylistic expressions.

Other Areas of Samegrelo

Beyond Martvili, Senaki, Abasha and Zugdidi, Samegrelo extends into a network of villages where wine remains deeply personal and rarely commercial. These are places where production is small, sometimes inconsistent, but often rooted in long family traditions.

There is no single style that defines Samegrelo.

Some wines lean slightly sweet, others are fully dry. Some are clean and expressive, others are more rustic and unpredictable. What connects them is not precision, but authenticity.

Here, it is worth mentioning Koloshi — Rare Local Variety in the upper Samegrelo. A nearly forgotten red grape, found in very small quantities in the foothills. Light-bodied, high acidity, with red currant and herbal notes. Slightly rustic, but deeply authentic.

Samegrelo does not try to position itself among Georgia’s great wine regions. Samegrelo offers something far more elusive: spontaneity, softness, and a sense of place that resists definition.

These are not wines you analyse. They are wines you encounter — briefly, sometimes imperfectly — and remember long after.

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GURIA & ADJARA

If Samegrelo is instinct, Guria and Adjara are its fading fragility.

Stretching along Georgia’s southwestern Black Sea corridor, from the low hills of Guria to the steep, forested slopes of Adjara, this is one of the most fragile and least defined wine landscapes in the country. It is not a region of established appellations or structured subzones, but of scattered vineyards, isolated efforts, and traditions that have survived more by persistence than by continuity.

Wine here has never been dominant.
It has endured.

The climate is the defining force. Humid subtropical conditions, heavy rainfall, and constant disease pressure make viticulture difficult and often unpredictable. In many places, growing grapes is already a challenge — making consistent, structured wine even more so. Over time, this has led to a significant decline in vineyard area, with many local varieties nearly disappearing.

And yet, something remains.

At the centre of this region’s identity is Chkhaveri — a grape that captures the character of Guria and parts of Adjara more clearly than any map or classification could. Naturally light in colour, high in acidity, and delicate in structure, it produces wines that often sit somewhere between red and rosé. Aromatically driven, with notes of red berries, rose, and subtle herbal tones, Chkhaveri is less about depth and more about movement.

These are wines that do not build — they glide.

Alongside it, small amounts of Tsolikouri and other local varieties appear, particularly in lower-lying areas, though rarely in a way that defines the region. In Adjara, especially in more isolated zones, rare and lesser-known grapes still exist, often undocumented and produced only at a household level.

Guria — Ozurgeti & Chokhatauri

In Guria, around Ozurgeti and Chokhatauri, viticulture survives in small vineyard plots and family cellars. This is where Chkhaveri finds its most recognisable expression.

The wines are typically pale, aromatic, and lightly structured. Acidity gives them lift, while tannins remain minimal. Depending on ripeness and approach, they may lean dry or slightly off-dry, but always retain a sense of delicacy.

Production is limited, and variation is significant. There are few clearly defined styles, and even fewer consistent commercial references. What exists is shaped as much by the challenges of the environment as by any winemaking intention.

Teimuraz Sharashidze Cellar — Chkhaveri (Guria, Chokhatauri)
One of the most authentic expressions of Gurian Chkhaveri. Light in colour, almost translucent, with wild strawberry, rose petal and a subtle herbal edge. There is a natural lift here — acidity carries the wine effortlessly, while structure remains delicate. It feels fragile, but precise. Score: 8.6/10

Davit & Tariel Kobidze (Dato’s Wine) — Chkhaveri Amber (Guria, Erketi)
A more textural and unconventional style. Slight skin contact brings structure, with dried red fruit, tea-like notes and a gentle grip. Still unmistakably Chkhaveri, but interpreted through a more artisanal lens. Score: 8.5/10

Adjara — Keda & Upper Valleys

Further south, in Adjara, the landscape becomes steeper and more fragmented. Around Keda and the upper valleys, small-scale viticulture continues under even more demanding conditions.

Here, tradition adapts to the environment. Vines are often trained high, sometimes on trees, lifted away from ground humidity — a practice that reflects both necessity and local ingenuity.

The wines are difficult to generalise. Some show freshness and aromatic clarity, others feel more rustic or uneven. Structure is rarely the focus. Instead, these are wines shaped directly by place — immediate, unpolished, and deeply local.

Closer to the coast, viticulture becomes increasingly marginal. Production is minimal, and wine, when made, is often intended for immediate consumption rather than ageing.

Adjarian Wine House — “Porto Franco” Chkhaveri (Adjara, Keda)
A more structured and polished interpretation. Red currant, floral notes, and a clearer fruit definition, supported by balanced acidity. Compared to Guria, this feels more composed, but slightly less wild. Score: 8.3/10

Guria and Adjara do not present a unified or fully formed wine identity. These are not regions of definition. They are regions of persistence.

And in that persistence, something quietly meaningful remains.

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RACHA–LECHKHUMI

If Guria and Adjara are fragility, Racha–Lechkhumi is precision in isolation.

Located in northwestern Georgia, tucked between the Greater Caucasus and deep river valleys carved by the Rioni, this is one of the country’s most distinctive and self-contained wine regions. It is defined not by scale, but by geography — steep slopes, narrow valleys, and a climate that balances mountain freshness with sufficient warmth for ripening.

This is a region shaped by limits.

Vineyards are small, often terraced, and scattered across elevations where exposure and altitude play a decisive role. The growing season is shorter than in Kakheti, but more stable than in the humid west. Warm days allow grapes to ripen, while cool nights preserve acidity and aromatic clarity.

The result is wines that feel focused, clean, and sharply defined.

Racha–Lechkhumi’s identity rests on a small group of indigenous varieties, each with a clear and recognisable role. Aleksandrouli and Mujuretuli form the backbone of the region’s reds, while Rachuli Tetra stands out among whites. Alongside them, Usakhelouri — grown primarily in Lechkhumi — represents one of Georgia’s rarest and most delicate expressions.

If Kakheti builds power and Imereti balances it, Racha–Lechkhumi refines it into something more precise.

Khvanchkara — Racha

At the centre of the region lies Khvanchkara, one of Georgia’s most well-known appellations and one of the few where identity is clearly defined.

Made from Aleksandrouli and Mujuretuli, Khvanchkara is traditionally a naturally semi-sweet wine. Yet what distinguishes it is not sweetness alone, but balance — the way sugar, acidity, and alcohol align without heaviness.

The wines are typically aromatic and expressive: raspberry, strawberry, rose, and soft spice. Despite their sweetness, they rarely feel dense. Instead, they retain a sense of lift that keeps them elegant.

This is a wine that relies on equilibrium rather than structure.

Royal Khvanchkara — Khvanchkara
A benchmark expression of the appellation. Bright raspberry, strawberry, and floral notes lead into a naturally semi-sweet palate, supported by fresh acidity. The sweetness is present but controlled, giving the wine lift rather than weight. Clean, balanced, and stylistically classic. Score: 8.6/10

Chrebalo Wine Cellar — Khvanchkara
A softer, more traditional style. Red fruit, gentle sweetness, and a rounded texture, with less emphasis on structure and more on drinkability. It feels immediate and accessible, closer to local, village-style interpretations. Score: 8.5/10

Other Villages of Racha

Beyond Khvanchkara, Racha offers a broader range of expressions, often less defined but equally compelling.

Dry versions of Aleksandrouli and Mujuretuli are increasingly common, revealing a different side of these grapes — more structured, more restrained, and more focused on red fruit and spice rather than sweetness.

There is a growing sense that Racha is not only about semi-sweet wines, but about reinterpretation.

Lechkhumi

Moving west into Lechkhumi, the landscape becomes slightly warmer and more open, while still retaining the mountainous character of the region.

This is where Usakhelouri finds its home — one of Georgia’s rarest grape varieties, producing wines in extremely small quantities.

Usakhelouri is typically made in a semi-sweet style, but unlike Khvanchkara, it feels more delicate, almost weightless. The aromatics are finer — wild berries, floral tones, sometimes a subtle exotic note — and the texture is lighter, more ethereal.

This is not a wine of presence. It is a wine of nuance.

Lashkhishvili Family Winery — Usakhelouri
A delicate and rare expression of Usakhelouri. Wild strawberry, raspberry, and floral notes dominate, with a gentle, natural sweetness and very fine structure. The wine feels almost weightless — more about finesse than intensity. Score: 8.8/10

Tvishi Wine Cellar — Tsolikouri (Tvishi PDO)
A classic expression of Tsolikouri from one of the few defined microzones in the region. Fresh, slightly off-dry, with green apple, pear, and citrus, supported by bright acidity. There is a light sweetness, but it feels balanced rather than dominant. Clean, lifted, and very approachable. Score: 8.4/10

Alongside it, Rachuli Tetra offers a different perspective — a white grape capable of producing fresh, lightly aromatic wines, often with green apple, citrus, and a subtle herbal edge.

Where Samegrelo offers fragments and Guria whispers in delicate tones, this region speaks clearly — through a small number of grapes, a defined climate, and wines that prioritise balance above all else.

These are wines shaped by constraint, and refined through it.

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MESKHETI

If Racha–Lechkhumi is precision, Meskheti is memory. Located in southern Georgia, along the upper valleys of the Mtkvari River and the historic region of Samtskhe–Javakheti, Meskheti represents one of the oldest — and longest forgotten — wine cultures in the country. Unlike Kakheti or even Imereti, this is not a region of continuous tradition. It is a place where viticulture disappeared for centuries, and has only recently begun to return.

This is not revival in the conventional sense.
It is reconstruction.

Historical sources describe Meskheti as an important wine-producing area, with a distinctive system of terraced vineyards carved into steep hillsides. These stone terraces, many of which still survive today, are among the most striking viticultural landscapes in Georgia. They speak of a time when wine was deeply embedded in the region’s agricultural and cultural life.

Then, it stopped. Historical cataclysms, wars, conflicts, and shifting agricultural priorities during the soviet times led to a near-total disappearance of viticulture. For generations, wine was no longer part of Meskheti’s identity. What we see today is something new — built on fragments of the past.

Meskheti is unlike any other wine region in Georgia.The climate is cooler and drier, with significant diurnal variation. Winters are cold, growing seasons are short, and ripening can be difficult. At the same time, high altitude and strong sunlight allow grapes to develop freshness, structure, and aromatic precision.

The identity of Meskheti lies in a group of almost forgotten indigenous varieties, many of which exist nowhere else in Georgia. Among them: Meskhuri Mtsvane, Shavi Aspindzura and Chitistvala. These grapes are not yet fully understood. Many are still being studied, replanted, and reinterpreted. Yields are low, and consistency varies, but what they offer is something rare — a direct link to a lost viticultural past.

Vasiubani Estate - Chitistvala (from Samtskhe-Javakheti teraces)
A rare and finely detailed expression of southern Georgia. The nose opens with green apple, quince, and subtle citrus peel, followed by wild herbs and a light floral lift. On the palate, the wine is structured and precise, with vibrant acidity and a distinct mineral backbone shaped by the terraced landscape. There is a quiet tension throughout — nothing excessive, everything in balance. The finish is long, clean, and slightly saline, leaving a lasting impression of clarity and restraint. Score: 8.8/10

Natenadze Wine Cellar — Meskhuri Mtsvane
A defining expression of the region. Green apple, citrus peel, and wild herbs lead into a firm, mineral structure. The acidity is pronounced but integrated, giving the wine a long, focused finish. It feels architectural — built more on line than on volume. Score: 8.7/10

Beyond this, wine production in Meskheti remains largely experimental and small-scale. Many vineyards are still being restored, and numerous local grape varieties are only now returning to cultivation.