Saperavi, Igoeti, Georgia | This sassy light-bodied red drinks like a Beaujolais for people who have read Infinite Jest. Tough as nails Saperavi grapes thrive in the cool and breezy Georgian region of Khashmi, whose clay and limestone soils give the wine a brisk minerality that feels like waking up refreshed and rarin’-to-go after a much-needed catnap. With its savoury, earthy notes of red beet and fresh tarragon, Nita is evocative of the first, very-earliest days of spring, when the world is still kind of muddy and grey but the scent of fresh green is in the air and everyone has a skip in their step full of post-winter hope. Semi-carbonic maceration and fermentation in quevri (which helps preserve the purity of the fruit) gives Nita its Beauj-adjacent glow, with bright sapy flavours of wild strawberry, beetroot, seedy raspberry and tart red cherry. Drink while wearing horn-rimmed tortoiseshell reading glasses on a late winter Sunday for maximum experiential impact. Enjoy lightly chilled!

Tsitska, Tbilisi, Georgia | Like a stroll through your garden after the first frost. Winemaker Bastien Warskotte came from a wine-growing family in Champagne and travelled to work at wineries around the world—including Nova Scotia’s very own Benjamin Bridge – to gain experience & expand perspective. Their name means ‘two wineries’, a play on their use of both classic Georgian qvevri (clay amphora pots) & classic French oak. Bastien sources his fruit from small family growers that exclusively practice organic vineyard management. A direct press of thick skinned Tsitska grapes, which in upper and central Imereti is mostly used for champagne method wines. ‘Anuka’ is fermented with wild yeasts before aging in a mix of old oak barrels (80%) and quevri (20%) for nine months of rest. Herb candies, winter melon, goats licking a salty cliff, white-blueberry yoghurt, cucumber icee pop & gentle cooling mint. Pour alongside breakfast for dinner!

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