Medium ruby colored with garnet edges, and a medium viscosity (13% ABV).  The nose has medium (-) intensity aromas of briar, red raspberry, black cherry, tomato stalk, cranberry, kiln dried oak, and a vegetal note (not obnoxious btw).  The palate is dry with medium (+) acidity, a medium (-) body, and medium tannins.  Medium  intensity flavors of slightly tart red raspberry, black cherry, dusty briar, tomato stalk, cranberry and that dried wood smell.  The wine thins out a bit on the back end and finishes on a light bodied, somewhat watery note.  Saperavi is a teinturier grape- the flesh is plum colored as well as the skin.  I was hoping for a bit more extraction in this $25 bottle but alas it was not meant to be.  86 points from me makes this a 3 star effort to try over the short term.  Salut….

I’m cooking two roasts tonight- a Moroccan herbed leg of Lamb and a seasoned Coulotte with riced brocolli and a North African inspired vegetal medley on a bed of Barley and Arugula.  I need a bold, tannic wine for this and so I delved into the nether regions of Georgia for this Saperavi.

Opaque purple with some thin legs showing off the 13% ABV.  The nose has pronounced aromas of grape, smoky oak, vanilla, dark cherry and spice box.  Cloves and sweet blackcurrant round it out.  I am intrigued by the raw grape scent- it’s not often you come across this basic component.  The palate is exactly what I was hoping for.  Dry, medium (+) tannins with good acidity.  Plenty of primary fruit flavors and oak hints are evident on this medium (-) bodied wine that has a shortish finish.  The freshness of the grape flavor is very unique.  I like it.  The charred oak in this one is quite apparent.  Whilst not overly complex, it is a nicely balanced wine that will pair well with my multitude of flavors.  I would drink this wine by 2024 with hearty meat dishes.  88 points and 3 stars for this $13 effort.  Salut….