Baia Abuladze started her winery in 2015, when she was just 22, working with the help of her mother, Tamriko Ghaladze, and her siblings Gvantsa and Giorgi. Today, they farm nearly four acres, the majority of it planted to tsolikouri, considered Imereti’s top variety. Baia vinified this wine in three 1,500-liter qvevris, including only 30 percent of the skins, and racking it into stainless-steel tanks after a month. The result combines the firm structure of qvevri wines with the clarity and delicacy of a white aged in stainless steel. It’s clean and bright, with the savor and crunch of a russet apple fresh off the tree. You might also find hints of dried apricot and herbs around the edges. The flavors retain their freshness for days after the bottle is opened, seemingly impervious to oxygen; they also stand up well to rich dishes such as tartiflette, a potato dish larded with bacon and cheese.
Georgian Wine House, Beltsville, MD
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
This story appears in the print issue of December 2020.
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