Pheasant's Tears Kisi wine is a unique and exquisite expression of the traditional Georgian grape variety. Made using ancient winemaking techniques, this orange wine is fermented and aged in traditional clay vessels known as qvevri buried underground. The result is a complex and textured wine with aromas of apricot, pear, and spice. On the palate, the wine is rich and full-bodied with notes of honey, nuts, and dried fruits. The finish is long and lingering, with a touch of tannins and acidity that give it structure and balance. Pheasant's Tears Kisi wine is a true gem for wine lovers seeking something truly special and distinctive.

About the Winery

Georgian winery Pheasant’s tears was founded in 2007 by an American named John Wurdeman and Gela Patalishvili. John first came to Georgia in 1996, and the following year bought a house in Sighnaghi. Later in 1998 he relocated to Georgia full time.

Gela is a winegrower whose family’s connection with wine goes back eight generations. They both met in 2005 when John was painting in a vineyard, and decided to team up.

All wines are fermented in qvevri a traditional clay amphorae, which are lined with beeswax and sunk into the ground. Natural yeast fermentations are employed. Slightly different techniques are used to make each of the wines they produce. Some have moderate skin contact, others have less (3 weeks to 6 months). Stems are included. It’s all decided by taste.

The name ‘Pheasant’s Tears’ refers to a Georgian story in which only the very best wines are good enough to make a pheasant cry.

https://www.pheasantstears.com

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