The 2020 International Wine Challenge, recognised as the world’s most authoritative and meticulously judged wine contest, revealed its top 30 wines from across the globe. Marking a historic first for Georgia, Georgian producer Tbilvino received the Champion Red Wine title for its 2018 Saperavi. Saperavi achieved an outstanding 97/100 points, placing it among just four wines—and the only red wine—at this elite score level in IWC 2020. In addition to the Gold Medal, Tbilvino’s Saperavi was honored with the Champion's Trophy for red wine.
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Do you enjoy a glass of Merlot or Shiraz? Saperavi, somewhere in between.... Smooth Award-winning dry red, made from Saperavi grapes harvested in Gurjaani and Kvareli districts of Kakheti region, Georgia. Named literally ‘paint dye’ due to its inky purple colour, this is Georgia’s main red grape variety. It is one of the few varieties in the world, which have red anthocyanin (colour pigment) in the pulp as well as the skin. Distinguished by its naturally dark cherry colour, with the aromas of plums, blackberry and prunes, it is prone to withstand very cold climate giving its natural acidity. The palate is rich, spicy with hints of fresh grapes, cherry and vanilla flavours. Great with grilled meat dishes.
Country of Origin: Georgia
Wine Region: Kakheti region, Georgia.
Producer: Tbilvino
Type: Dry Red
Vintage: 2023
Volume: 750 ml
Seal: Cork
Grape variety: Saperavi (100%)
Chief Wine Makers: Zviad Loladze & Luka Guruli
This is a Georgian red grape variety grown mainly in Kakheti region. It reaches full ripening from second half of September, with the harvest-time lasting till end of October. Saperavi’s average yield per hectare amounts to 8-10 tons. Wines produced from Saperavi (Vins de Tables as well as AOC’s) are suitable for extended aging (up to 50 years) and it is also used for producing naturally sweet wines and rosé.
The grapes for the Tbilvino Saperavi come from the left bank of the Alazani Valley which is more acidic and has fewer tannins than Saperavi from the right bank, which usually has a higher sugar content.
Colour: Dark cherry
Fermentation: After four days on the skins, the wine is pressed off and finishes its primary fermentation in stainless steel tanks before undergoing Malolactic fermentation at 25/27°C.
After fermentation and MLF in stainless-steel tanks at controlled temperatures. Then it is blended with 15-20% wine aged in oak barrels to balance the intensity of young fruit aromas;
Tasting Notes: The palate is rich, spicy with hints of fresh grapes, cherry and vanilla flavours.
Food pairing: Its strong flavour and texture make it suitable with grilled meat dishes, spicy stews and hard cheeses. Also a tasty choice with red-sauce pastas, barbecues and lamb chops.
Alcohol: 13%
Serving temperature: 16-18°C.
Awards: Decanter, London 2014 – Bronze, 2013 – Bronze, 2012 – Bronze, 2009 – Bronze IWSC, London 2014 – Bronze, 2012 – Bronze, 2011 – Bronze, 2009- Bronze, 2008-Silver, 2007 – Silver, Best in Class; IWC, London 2014 – Bronze; Hong Kong International Wine and Spirits Competition 2012 – Bronze; Decanter Asia Wine Awards, Hong Kong 2012 –Bronze; China Wine Awards, Hong-Kong 2011 – Bronze; IWCC, Spain 2011 – Silver; IWA, Tbilisi 2014 –Silver, 2013 – Gold
