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Thursday 31 July 2014

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Top 10 vineyard investments

19th April, 2012 by db_staff

4. Georgia

 Georgian Wine

The country has evolved in terms of wine marketing and exporting after Georgia became independent shortly before the collapse of the Soviet Union in 1991. About 90 percent of Georgian wines were sold to Russians. That steady customer base ended in 2006 when Russia broke off relations with Georgia after its leaders indicated a desire to join NATO. Now, the wine is exported to more than 20 countries and can be found in New York and Washington, D.C.

With this in mind, Georgia has a good long-term investment outlook.

Georgian wine can be produced in quite a cost-effective manner. Many winemakers in the region still follow the old tradition of fermenting and aging wine in 4,000-liter quevris, or large clay vessels, that are buried in the ground. Quevris are cost-efficient, if not very scientific and it produces good concentrated red wine.

Award winning wine taster Isabelle Legeron MW is a big advocate of Georgian wines. “There are grape varieties here that do not have a parallel anywhere in the world, the Rkatsiteli for example.” But she also reminds that some work needs to be done in terms of marketing. “It is time for Georgian wine labels to be redesigned, but always keeping them simple… same with the bottles…”

Georgia will be represented at RAW, an artisan wine fair for fine, organic and biodynamic wines this May. 

5 Responses to “Top 10 vineyard investments”

  1. Bisso Atanassov says:

    >> 4,000-liter quevris, or large clay vessels, that are buried in the ground. Quevris are cost-efficient, if not very scientific and it produces good concentrated red wine.

    First of all, quevris are of different size, not obligatory 4000 l. I’m not sure what’s the cost-efficiency of the quevris (they are cheaper than oak for sure) but from scientific point of view they are a vessel with high oxydizing potential (clay is porous and the quevris are not coated from the inside as a rule) so the wine inside tends to oxydize fast and die even faster (given that no topping-up is previewed by the “cost-efficient” system – see picture). Some of the wine is kept with the stems for a longer time than you can imagine. Not a single Georgian winemaker could answer my question how on earth they clean to sterility a porous uncoated vessel that is buried in the ground. As the answer is – there’s no way. So at the end you get a very … ahmm … specific wine, biologically unstable (in the better case, in the worse – contaminated by mould, fungi and other unknown bacteria) and oxydized, that tends to “dismantle” very fast. But, of course, it’s “natural”, “cost-efficient” and with the so called “gout de terroir”. In general the contemporary consumer refuses to drink such wines (I mean the taste as a whole) and that’s why Georgia can’t sell abroad even half of what they were selling to Russia (as Russians drink everything that burns, i.e. contains alcohol, and don’t care).

    There are some interesting new wines though, but none the less they are a niche product, only for connoisseurs. Not sure if this is enough to put Georgia among the Top-10 emerging wine regions.

  2. Dom says:

    I have tried quite a bit of Georgian wine and have only had bad experiences with wine from quevris. The ones I have tried have had very odd aromas, the wines have been very vegetal and poo-ey, not in a Burgundian farmyardy way, but very unpleasant. Maybe I have just been unluck so far.

  3. Don says:

    Huge ommission – Argentina has to be included. Terroir very accessible and available in Mendoza region. Weather dependable and most vineyards are at elevaton in Andes foothills imparting extraordinary qualities. Malbec is taking over the red wine world with Cab close second. Costs, compared to many locations, are very low with lots of room to grow.

  4. Zakkie Bester says:

    I follow the following simple filosophy : Life is to short to drink bad wines.
    Why bother to drink this awfull wines?

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