The actual product may vary from the images shown on the website.
Red dry
Vynas pagamintas iš Saperavi Budešuri vynuogių, kurios yra Saperavi klonas. Budešuri reiškia ”elegantiškas, grakštus“. Kekės yra taisyklingo kūgio formos, o vynuogės ovalios. Subręsta 2 savaitėm anksčiau nei Saperavi. Sulčių spalva tamsesnė, turi daugiau antocianinų. Saperavi Budeshuri vynas įprastai yra „apvalesnis“, švelnesnis gomuriui, subtilesnis, bet ne mažiau kompleksiškas.
Mažas derlingumas – 3,5 – 4,2 t iš hektaro. Vynuogės iš Vazisubani apeliacijos.
Vazisubani apeliacija išsiskiria ypač aukštos kokybės raudonaisiais vynais dėka vyraujančio “terroir” -po humusingu viršutiniu sluoksniu guli sąnašiniai kalkakmenio, baltojo molio, juodojo skalūno klodai. Klimatas kontinentinis, santykinai šiltas. Vynuogynai yra maždaug 550 metrų aukšyje. Giorgi Solomnišvili priklausantis vynuogynas yra 25 metų amžiaus, 450 mvjl aukštyje.
1984 – Džordžo Orvelo romano vardu pavadintas vynas, nes Giorgi Solomnišvili domisi utopistine literatūra ir šis kūrinys jam paliko gilų įspūdį.
Vynas pasižymi vyšnių, gervuogių, slyvų bei juodųjų pipirų aromatais. Vynas pilno kūno, apvalių taninų, ilgo poskonio.
Rekomenduojama tiekti 14-16°C temperatūros. Puikiai derės prie paukštienos patiekalų, kietųjų sūrių.
Giorgi Solomnišvili is one of the most distinctive contemporary figures in Kakheti, producing small-batch wines at his winery in Telavi, the heart of Georgia’s wine region. His estate is focused on working with estate-grown grapes and a clearly defined authorial approach. Wine here is not made “by recipe,” but emerges as a reflection of place, vintage, and the winemaker’s decisions.
Giorgi’s path was shaped through consistent professional experience. Having worked as head winemaker at one of Georgia’s largest commercial wineries, he gained deep technical knowledge and an understanding of large-scale production. Nevertheless, he consciously chose a different direction — returning to small volumes, hands-on work, and full control over every stage of production. Today, his winery remains small in scale, producing around 20,000–25,000 bottles per year, with each wine treated as an individual and purposeful project.
In winemaking, Giorgi follows minimal-intervention principles. Particular attention is given to raw material: grapes are grown to full phenolic ripeness while preserving natural acidity and structure. Fermentation is most often carried out using native yeasts, allowing the character of the vineyard and vintage to express itself naturally.
A significant role is played by the qvevri method, used not as a stylistic statement but as a deliberate choice for specific wines. Wines aged in clay vessels show greater texture, natural tannic structure, and a clear connection to Kakheti’s winemaking tradition. At the same time, modern vessels are also employed where greater precision and control are required during fermentation.
In Giorgi’s wines, ‘Saperavi’ takes center stage, interpreted in a range of styles — from deeper, more structured expressions to more elegant, balanced wines intended for everyday enjoyment. Labels often carry personal meaning, telling stories connected to family, place, or different stages of life, while never overshadowing the wine itself.
