Bedoba, Saperavi

PRODUCER

Bedoba, which translates to `Day of Luck’, is a Georgian winery primarily dedicated to making wines from the countries indigenous Saperavi grape, partially vinified in traditional qvevri vessels.

Bedoba’s Saperavi grapes hail from vines with an average age of 30 years old. These are planted in the renowned wine region of Kakheti (near the eastern border with Azerbaijan) in the Kvareli and Kindzmarauli appellations along the Duruji River valley. The soils here are rich in black shale and the southern slopes of the Caucasus Mountains provide elevations of over 400 metres, creating fresh acidity and soft tannins. Bedoba embraces sustainable and organic practices, alongside hand-harvesting and careful sorting of the dark-skinned, red-fleshed Saperavi grapes.

The original winery, whose cellars date back to 1737, was founded by the Konchosvilli family who had a close relationship with the church (`koncho` means cross). Winemakers Nugzar Ksovreli and Thierry Fontannaz honour this history on Bedoba’s label, with the icon of Saint Nina, whose apostolic work has contributed to the spread of Christianity in Georgia.

A small percentage of the grapes are whole bunch fermented, while another is left to dry naturally on the vines until November, ensuring a fine balance of the grape's savoury and spicy characteristics. Stainless steel tanks and clay qvevri are used for fermentation, exemplifying the blend of innovation and tradition employed by Ksovreli and Fontannaz. The resulting wine is then aged in second and third fill American oak barrels barrels and 5,000-litre wooden vats, before a further 12 months in bottle, to create a seamless texture.

Bedoba also produce an orange wine from 70% Rkatsiteli and 30% Kisi. The Rkatsiteli, grown on 25-year-old vines planted on blue slate soil, adds richness, while the Kisi, from cooler limestone vineyards, brings freshness to the final blend. Fermented in traditional qvevri and stainless steel, this is a textural, gastronomic wine brimming with notes of dried apricot, honey, orange peel, and wild herbs.

VINEYARDS

Bedoba is made from grapes sourced from vineyards located in the classic and traditional microzones of Kindzmarauli and Kvareli, in the Kakheti region. The vineyards are on average 30 years old, conducted on trellis and situated in a valley where the Duruji River used to run. The soils here are rich in black shale, and the southern slopes of the Caucasus Mountains provide altitudes of over 400 metres above sea level, bringing fresh acidity and soft tannins. Sustainable and organic practices are observed in the vineyards and harvest is carried out by hand.

VINTAGE

The 2022 vintage in Kakheti encountered significant challenges, including hail, frequent spring rains, and droughts since July. Despite these adverse weather conditions, the wines produced are of high quality.

VINIFICATION

The grapes were meticulously hand harvested into small bins. Most of these grapes underwent crushing and fermentation in temperature controlled stainless-steel tanks for approximately six weeks, with 7% remaining as whole bunches to ferment in a Qvevri amphora. The amphora-fermented wine remained in the vessel before being transferred to a press and subsequently to new Qvevri for further maturation. Following the six-week fermentation period, the tank-fermented wine was moved to a combination of stainless-steel tanks, 5000-litre wooden vats, and second and third-use 225-litre American oak barrels to undergo malolactic conversion. The final blend consists of 55% Saperavi matured in stainless-steel, 15% in 5000-litre wooden vats, 20% in second and third-use 225-litre American oak barrels, and 10% Qvevri. After bottling, the wine remained in the cellar for an additional six months before its release.

TASTING NOTES & TECHNICAL DETAILS

This wine is dark purple in colour. The nose opens with a powerful savoury-spicy bouquet of blackberries, herbs, flowers and black pepper. The palate has a creamy, juicy texture, ripe tannins and black fruit flavours.