Collection: Georgia

Georgia: A Timeless Elixir of History, Terroir, and Revival

Historical Roots
Georgian wine is not merely a beverage, it is a living artifact of human civilization. Archaeological evidence from sites like Gadachrili Gora confirms winemaking in Georgia dates back 8,000 years, making it the oldest known wine-producing region globally. The discovery of tartaric acid in ancient clay vessels, alongside grape pollen and motifs, underscores a Neolithic tradition of fermenting Vitis vinifera grapes in egg-shaped qvevri (clay jars buried underground). This method, recognized by UNESCO as Intangible Cultural Heritage in 2013, remains central to Georgia’s identity, symbolizing endurance and artistry.

Grapes and Styles
Georgia’s viticultural wealth lies in its 525 indigenous grape varieties, with 45 used commercially today. Key highlights include:

Saperavi: A teinturier grape with red flesh, producing inky, age-worthy reds brimming with blackberry, spice, and earthy complexity. It thrives in Kakheti and adapts to climate challenges, gaining traction in regions like New York’s Finger Lakes.
Rkatsiteli: The most planted white grape, versatile across styles, from crisp modern wines (citrus, apple) to amber wines (honey, dried apricot) via qvevri fermentation.
Amber Wine: Georgia’s signature style, made by fermenting white grapes (eg, Mtsvane, Kisi) with skins in qvevri, yielding tannic, textured wines with notes of dried fruit and nuts. This category has driven global interest in amber wine.

Market Dynamics
After Soviet-era stagnation focused on bulk production, Georgia’s wine industry has reemerged with a focus on quality and tradition. Key trends include:

Export Growth: Exports surged to 94 million bottles (2019). 
Artisanal Renaissance: Over 400 boutique wineries now export, reviving near-extinct varieties (e.g., Khikhvi, Ojaleshi) and blending qvevri traditions with modern techniques.
Tourism & Global Appeal: Wine tourism booms in regions like Kakheti, while amber wines captivate sommeliers worldwide. Georgian restaurants and wine bars proliferate in cities like New York, pairing wines with khachapuri (cheese bread) and walnut-laced stews.

With UNESCO-backed traditions and a new generation of winemakers, Georgia is not just preserving its past but fermenting a dynamic future. Georgian wine is a journey through millennia, offering bold reds, vibrant ambers, and whites that echo the Caucasus’ soul. For enthusiasts seeking authenticity, every sip is a toast to humanity’s oldest love affair with the grape. Gaumarjos!

格鲁吉亞：8,000年的風土復興

格鲁吉亞葡萄酒不僅是飲品，更象徵人類文明。考古學家在 Gadachrili Gora 遺址發現的葡萄花粉、酒石酸殘留，以及刻有葡萄紋飾的陶器，證實此地釀酒史可追溯至 8,000 年前的新石器時代。以蛋形陶罐 (qvevri) 埋地發酵的技藝，2013 年被聯合國教科文組織列為非物質文化遺產，至今仍是格鲁吉亞釀酒靈魂的象徵：既是古老的釀造智慧，亦是永不褪色的藝術形式。

葡萄品種與風格
格鲁吉亞擁有 525 種本土葡萄，其中 45 種用於商業釀造，三大核心代表為：
Saperavi紅葡萄：皮肉皆紅的染色品種，釀造濃郁如墨的陳年型紅酒，風味囊括黑莓、辛香料與濕壤氣息，主產於 Kakheti 地區，近年更適應氣候變遷，於紐約 Finger Lakes 等新興產區崛起。
Rkatsiteli白葡萄：種植最廣的白葡萄，可塑性極強，從柑橘與青蘋果香氣的清爽酒款，到經蛋形陶罐浸皮發酵的琥珀酒（Amber Wine），呈現蜂蜜與杏乾的氧化層次。
琥珀酒：格鲁吉亞的標誌性風格，將 Mtsvane、Kisi 等白葡萄連皮於蛋形陶罐中發酵，單寧結構如紅酒，風味交織堅果、乾果與蜂蠟質地，近年引發全球自然酒風潮。

產業復興與市場蛻變
蘇聯時期以量產散裝酒為主的停滯時代後，格鲁吉亞葡萄酒業迎來新面貌：
出口躍升：2019 年出口量達 9,400 萬瓶。
工藝復興：超過 400 家精品酒莊復育瀕危品種如 Khikhvi、Ojaleshi，並以蛋形陶罐傳統融合現代技術，釀造極具個性的小批量酒款。
旅遊與全球熱：Kakheti 產區葡萄酒旅遊蓬勃發展，琥珀酒征服全球侍酒師與飲者的味蕾。紐約等國際都市湧現格鲁吉亞餐廳，以 khachapuri（芝士麵包）與核桃燉肉佐酒，重現高加索飲食美學。

未來：古老傳統的當代發酵
憑藉 UNESCO 背書的釀酒傳統與新生代釀酒人的創意，格鲁吉亞正譜寫葡萄酒史的下一章。從 Saperavi 的深邃力道、Rkatsiteli 的礦物透亮，到琥珀酒的歷史傳承，每款酒都盛載了高加索山脈的靈魂。對追求本真的飲者而言，每一口皆是對人類最古老釀酒文明的致敬：Gaumarjos（乾杯）！

（註：qvevri 為格鲁吉亞傳統蛋形陶罐；Amber Wine 即琥珀酒，當地稱「橙酒」為西方用語）