Chinuri, Pheasant's Tears, Kakheti, Georgia, 2015

Chinuri, Pheasant's Tears, Kakheti, Georgia, 2015

Chinuri, Pheasant's Tears, Kakheti, Georgia, 2015

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Light and crisp wine with both floral and smokey notes.
Great with salads, chicken and fish.

Made in the traditional Georgian way in quevri, this wine has been left with skins on for 30 days.




Kakheti, Georgia


Pheasant’s Tears

Georgian winery Pheasant’s tears was founded in 2007 by John Wurdeman and Gela Patalishvili.
John is an American painter who first came to Georgia in 1996, and the following year bought a house in Sighnaghi. In 1998 he relocated to Georgia full time.
Gela is a winegrower whose family’s connection with wine goes back eight generations. The two met in 2005 when John was painting in a vineyard, and decided to work together.
All wines are fermented in qvevri, 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. Some have moderate skin contact, others have minimal (3 weeks to 6 months). Stems are included. It’s all decided by taste. John notes that qvevri wines seem to age faster than conventional wines.
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.


750 ml





Ships to

United Kingdom

Perfect with

  1. Mtsvane, Pheasant's Tears, Kakheti, Georgia, 2014

    Mtsvane, Pheasant's Tears, Kakheti, Georgia, 2014


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