“Lavishly and deliciously aromatic – deep black pepper and dried violets on a plump pillow of ripe, sweet, freshly picked blackcurrants and blackberries. Rain on dusty, dry leaves. Earth and incense. So complex and layered, the fruit so pure.” - JancisRobinson.com, 17 points

If you know anything about Georgian wine, then you already know more than us, but we do know a great wine when we taste one and this unpronounceable red knocked our socks off at very cool tasting of Georgian wines in London’s fashionable Shoreditch, where we stood out like sore thumbs, having neglected to wear double-denim (ironically, of course), sport a nose ring or carry a cat-faced Japanese satchel.

Don’t be scared off by the name, the flavours are much more familiar, displaying glossy, red-fleshed plums, black cherries, pomegranate syrup and high-toned notes of shoe polish and felt-tip pen, not wholly dissimilar to a Piemontese red. The deep colour is a consequence of the grape variety, Otskhanuri Sapere, having thick, jet-black skin, and the fact that the grapes were laid out to dry in whole bunches in the winery’s loft, concentrating the flavours and the colour and softening the tannins. It was then aged for 7 months in qvevri. 13% alc. Drink now-2036.

Press review:

JancisRobinson.com: “Deep purple-ruby. Lavishly and deliciously aromatic – deep black pepper and dried violets on a plump pillow of ripe, sweet, freshly picked blackcurrants and blackberries. Rain on dusty, dry leaves. Earth and incense. So complex and layered, the fruit so pure. Similar depth and purity on the palate, supported and lifted by tremendous freshness. The fine-grained but mouth-coating tannins need a little taming – with time, air or food. But they help sustain the spiced-meat and blackcurrant finish. Built to last. (OC). Drink now-2035.” 17 points