CZECHIA
DVA DUBY
PETR KORÁB
JAROSLAV OSIČKA
PETRA BREDOVA
PUBERŤÁK
TŘI ČTVRTĚ
GEORGIA
AMIRAN VEPKHVADZE
CHITO'S GVINO
GOTSA FAMILY WINERY
JAKELI
GIA JAMBERIDZE
ORI MARANI
PAPARI VALLEY
GAIOZ SOPROMADZE
SLOVAKIA
PIVNICA ČAJKOV
DAVID KUŠICKÝ
MARVLA TINDO
UNITED CELLARS
OF TEKOV
SLOVENIA
KABAJ
KORENIKA & MOŠKON
ŠTEMBERGER
ZARO
COLLABORATIONS
BRDA BELO
CONSCIOUS EXIT
EAZY ORANŽNA
EAZY REFOŠK
GRAPE ALE
SHAVI K’RAVI
THE RIDERS
︎ ︎
JAMBERIDZE
2018 TSITSQA TSOLIKOURI
2019 TSITSQA TSOLIKOURI
Gia Jamberidze Family Cellar, is in the Chokhatauri region of Guria in the village of Goraberezhouli. Located in the west of Georgia 20 miles from the Black Sea at 150 meters above sea level. The climate is subtropical. The soils are rocky. Though there is a long and storied history of wine production in the area it was largely destroyed during the Soviet period and today most of the wine is drunk only at home and made from Isabela, an imported non vinifera hybrid that tends to give low quality unstable wines. Gia lives in his familial home with his father, wife, children and grandchildren. They have a small cellar used for food storage and making wine from the .5 hectares of variously trained Tsitska and Tsolikauri (the local spelling of Tsolikouri) that surrounds the family home. Some are treslised like trees and as much as 10 feet from the ground.
Their location is idyllic. The region is green, hilly and nature dominates. The home, cellar and vineyards are all one. Animals mosey about and laundry flaps next to the vines. Weather permitting you eat outside, if it does not then on the threshold of the cellar. The cellar is small but perfect. Lines of golden glass bulbs full of Gia’s wine cover the center of the room. The walls are filled with fermenting jars preserving for the winter. The wine they sell, like so many of Georgia’s best wines, is what they do not consume.
His blend of Tsitsqa and Tsolikauri (the local spelling of Tsitska and Tsolikouri) was harvested and crushed into very old oak barrels. After fermenting and settling in the barrel it was racked into glass demijohn in advance of the following year’s harvest. Bottled unfiltered. Gia produces between 500 and 1000 bottles annually. A bracing slap of cold. Low alcohol, lemony and leesy in a way that makes oysters scream.
