Rkatsiteli Tibaani is one of Pheasant’s Tears’ flagship amber wines, made from the indigenous Rkatsiteli grape grown around Tibaani in Kakheti. It is skin-macerated, fermented and aged in buried qvevri following the ancient Georgian method, with no fining, no filtering and low to no added sulphur.
Pheasant’s Tears is a Sighnaghi winery and restaurant founded in 2007 by artist and winemaker John Wurdeman with Gela Patalishvili. The vineyards are farmed biodynamically and the wines are certified natural, hand-harvested from ancient indigenous varieties.
What's good
- Traditional qvevri fermentation and ageing
- Biodynamic, natural winemaking with minimal sulphur
Trade-offs
- Amber, skin-contact style is not to every palate
- Vintage variation with natural methods
