The origins of winemaking can be traced back to Georgia, a small country lying between the Black Sea and the Caucasus Mountains, where wine has been made for the past eight thousand years. Still being practiced today, this ancient method of winemaking includes fermenting the grapes along with their stalks, skins and pips, in large, handmade terracotta vessels known as qvevri. These qvevris are buried in the ground for natural temperature control. The resulting tannins are high in antioxidants, acting as nature’s preservative for the wine.
Spice Route’s qvevri wines have been made in these exact same vessels, hand-crafted in Georgia and carefully shipped across the world. Our winemaker, Charl du Plessis, makes this delicious wine in the same ancient style that he learned in Georgia, using only naturally-present wild yeasts and minimal intervention.
Enjoy this true natural expression of the grapes and consume within two days of opening.
Grenache Noir grapes from the Swartland were picked at very low sugar to achieve high natural acidity. The grapes were gently destalked and the whole berries were gently placed into the qvevri. Once the natural fermentation begun, we carefully monitored the colour and after two days we stopped doing punch downs of the skins. After about 4 weeks, we racked the wine off the skins and matured for an additional 6 months in the qvevri before bottling.
Light in colour. Dry and fresh on the palate with flinty minerality and a bit of tannin grip, which can be expected from this ancient way of winemaking.
Best to serve ice cold