Bedoba Saperavi Reserve

Made from the indigenous Georgian variety Saperavi, partially vinified in traditional qvevri vessels, Bedoba translates to `Day of Luck. 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 Bedobas label, with the icon of Saint Nina, whose apostolic work has contributed to the spread of Christianity in Georgia.

Bedobas 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.

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.

Saperavi,

The Saperavi grapes for this Reserve are sourced from vineyards planted in 1984 and located in the classic and traditional microzones of Kindzmarauli and Kvareli, in the Kakheti region. These vines are rooted in the region’s characteristic black slate soil, which reaches a depth of eight meters, making it challenging for the vines to access the necessary water. As a result, yields are typically low, averaging around 3,000 kg per hectare. At the same time, this type of soil imparts a distinctive elegance, lightness, and minerality to the wine.

The grapes were harvested by hand in two separate pickings. On arrival at the winery, they underwent a rigorous selection on a sorting table before whole bunches were placed into 2,000-litre qvevri to ferment with indigenous yeasts. The cap was punched down four times daily at the start of fermentation, with the frequency gradually reduced as fermentation progressed. Once alcoholic fermentation was complete, the qvevri were sealed to allow malolactic fermentation to take place. This typically finished in December, after which the wine remained on skins and stems until March. Half of the wine was then transferred into new qvevri for 15 months’ ageing, while the remainder was aged in second-fill 500-litre French oak barrels for 10 months before being returned to qvevri for further refinement.

Bedoba Reserve shows a rich, complex profile with dark berry, wild herb, floral, and cracked black pepper aromas. On the palate it balances power and elegance, with spiced fruit, refined minerality, and a silky texture. Low-toast oak adds subtle complexity and supports a long, structured finish.