‘Tsolikouri Targameuli’
Tsolikouri, Samegrelo, Georgia
An oceanic, spiced and root-y amphora-aged orange from a Georgian hero. Keto Ninidze is not only at the forefront of a new generation of Georgian winemakers, she’s also an activist and author, penning no less than three books on Georgian literature and another on wine called A Gently Fermenting Revolution: Women in the Georgian Wine Business – she’s a big deal and we recommend adding this to your 2026 ‘To Read’ list!! The uncertified organic, 17 to 20-year-old vines are grown on loamy limestone soils in the west, also known as the Black Sea coast. After harvesting, a portion of grapes saw a five month skin-contact maceration for texture and aromatics, before spending 11 months in amphora spinning into gold. FUN FACT! There were only 1300 bottles produced! Smells like Georgia, green with a side of fresh cheese, dried ginseng, gentian, freshly opened white gummy bear package, green melon and rind, a salty oceanic waft & a savoury beachwood texture. Enjoy with katchapourri!
Description
Tsolikouri, Samegrelo, Georgia
An oceanic, spiced and root-y amphora-aged orange from a Georgian hero. Keto Ninidze is not only at the forefront of a new generation of Georgian winemakers, she’s also an activist and author, penning no less than three books on Georgian literature and another on wine called A Gently Fermenting Revolution: Women in the Georgian Wine Business – she’s a big deal and we recommend adding this to your 2026 ‘To Read’ list!! The uncertified organic, 17 to 20-year-old vines are grown on loamy limestone soils in the west, also known as the Black Sea coast. After harvesting, a portion of grapes saw a five month skin-contact maceration for texture and aromatics, before spending 11 months in amphora spinning into gold. FUN FACT! There were only 1300 bottles produced! Smells like Georgia, green with a side of fresh cheese, dried ginseng, gentian, freshly opened white gummy bear package, green melon and rind, a salty oceanic waft & a savoury beachwood texture. Enjoy with katchapourri!
