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.