This wine is fermented and aged in large clay vessels known locally as qvevri (the Georgian name for amphorae). Georgian wines have been made this way for centuries and this ancient approach, married with modern viticulture practices, produces truly distinctive wines. This one has rich, plush dark fruit and grippy tannins. Decant for one hour and pair with roast beef or a spiced chickpea-and-potato stew. This wine is fermented and aged in large clay vessels known locally as qvevri (the Georgian name for amphorae). Georgian wines have been made this way for centuries and this ancient approach, married with modern viticulture practices, produces truly distinctive wines. This one has rich, plush dark fruit and grippy tannins. Decant for one hour and pair with roast beef or a spiced chickpea-and-potato stew. 750 mL bottle