Ornellaia 2018

An ancient grape variety made into a wondrous wine using age old methods practiced throughout Georgia, the cradle of winemaking. This crisp white variety is fermented on its skins and stems in the giant clay qvevri unique to Georgia. Winemaking here stretches back 8,000 years and among these Caucasus Mountains, biblical scholars even believe Noah planted the first vineyards bound for wine -with many holding Rkatsiteli to be his cultivar of choice. Archaeological digs have even found Rkatsiteli seeds at the bottom of clay vessels dated to 3,000 BC.

To this day, winemakers in Georgia ferment their white grapes on their skins in clay qvevi and the high acid and deeply ripened flavors of Rkatsiteli complement this method nicely. In doing so this dry wine takes on an amber hue, rich apricot flavors, apple skin tannins, and a rich depth of flavor ranging from golden apples to quince to Mirabelle plums. Here in Georgia’s easterly Kakheti region near the Azerbaijani frontier, winemaker Beka Jimsheladze leaves his Rkatsiteli to spontaneously ferment with ambient yeasts preserving a citrussy floral high note to the deeper stone fruit flavors below.

Such a savory, textured, and tannic “orange wine” is fascinating on the palate sipping it unto itself but a delight with a cheeseboard, charcuterie, white meats, and a dream with seared pork chops with fried

Food Pairings

Seriously anything tomatoey sings with Sangiovese, pizza and pasta to be sure. Sausages, chicken, gazpacho. Bread salad.