Dzelshavi is one of the region’s oldest grapes, making fresh and lifted Beaujolais-adjacent wines with peppery Cab Franc vibes. From 60 year old vines, the grapes were fermented with ambient yeasts and aged 7 months in traditional clay qvevri before bottled unfined and unfiltered with a mere 900 bottles made. High-toned florals and juicy Beaujolais joie de vivre meet a dark, spicy red at the afterparty – macerated cherry, puckered violets, black pepper & thyme leaf with grippy tannins & a salty, mouthwatering acid on the finish. Irreverent like an especially powerful swan, a proud creature that would never bow to unreasonable beauty standards or the whims of capitalism.

Ojaleshi is one of the oldest & most historic grapes in the region – dark, thick-skinned and traditionally made in sweet and semi-sweet styles, but made here as a sleek, ultra-modern red with a fierce smokey eye. From organically farmed 40 year old vines, the grapes are fermented with natural yeasts for a month on the skins and then aged for 7 months, all in qvevri, before being bottled unfined and unfiltered. Dark-fruited, juicy and high-toned with a Syrah-adjacent smoky-savoury core, a touch of meatiness & a big natty snarl (freaks only!) – blackcurrant tart, scraped tarragon stem, sachet of anise, allspice & cardamom, frankincense. Dusty, powdery tannins & a pleasantly bitter finish wrap us around their little finger. You go home with this wine, not the other way around. A mere 400 bottles made. For lovers of the wild and rare.