The almost forgotten Jgia grape is cultivated again and for the first time unconventionally interpreted by Blui as a rosé wine with a round body and deep fruit character. Memories of a slightly tart wild cherry mirabelle marmalade awake, creating a holistic fullness on the palate. In the aftertaste the dense structure finally dissolves into flowing moisture of red taste impressions.
Grape variety: Jgia
Wine type: Roséwein
Region: Kakheti, Akura
Wine grower: Irakli Bluishvili
Alcoholic content: 12.0 %
Allergens: enthält Sulfite
Importeur: Kovacs-Gokieli und Seitz GbR, Pfalzburger Str. 33, D-10717 Berlin, Deutschland
Bottler: Irakli Bluishvili, Telavi, Akhura, 0108 Telavi, Georgia
Although his family has been making wine for 100 years, Irakli Bluishvili is no ordinary winemaker. He was for a long time a metropolitan by choice, a 40-year-old cosmopolitan from Tbilisi, a full-time photographer. He is part of a wave of young returnees into the countryside, who have not turned their backs on urban culture, but have been successful in trying to reconcile the two worlds. He lives with his wife Tekuna, a very successful cook in Tbilisi, in the small village of Akura in an old country house, which they have transformed with a lot of creative energy into a colourful gem. A special eye-catcher of the house is its professional fully equipped open kitchen on the roofed terrace. You can tell from this house that artists live in it. Irakli's personal little magic chamber is his Marani, where in addition to the classic Qvevri wines he has some very exquisite Chacha experiments in the process of ripening. Wine has always been his passion, but it was the intense exchange with his friends and natural winegrowers Niki Antadze and Aleksi Tsikhelishvili that has finally encouraged him to have a try on winemaking. He did not bottle his wines until 2016: "I still learn something new every day", he muses and lights a cigarette. "I experiment and am surprised again and again, mostly positively, but the path is still long. Because my wine is as developed as I am." I try his Rkatsiteli and Jgia and understand what he means: he is fruity, cheeky and funky and at the same time there are slight smoky notes as a sub note underneath. I ask Irakli how his father or his friends feel about his "experiments" and he replies grinning: "The locals try my wine and they like it, they say it turns out better and better, but it will never be the classic Kachetian wine." We'll see ...