Winemaker Notes
Critical Acclaim
All VintagesGeorgian wine imports are on the rise, and this one should be at the top of everyone’s lists. Coming from the documented birthplace of wine circa 5500 B.C., this wonder of a project was launched by a young Georgian named Tariel Chichua, an attendee of Cornell University who sought funding from Georgia’s ministry of agriculture. Eleventh-generation Georgian winemaker Lado Uzunashvili, who trained in Austria and France, created the wine with fruit from the Kakhetian region, mostly the indigenous Saperavi. The result is concentrated and fragrant, offering a marvelous layer of velvet atop dark berries and melted chocolate—and while it comes across as dense and sweet, it’s well balanced, with optimum acidity for its style at 13% ABV. Absolutely delicious
The Country of Georgia is regarded as the birthplace of wine. Winemaking is a countrywide endeavor in this lush, green garden nation nestled between the Black Sea and Caucasus Mountains, bordering with Russia. And yet, this garden of Eden has remained a mystery to most of the wine drinking world… until now.
Enter Lost Eden, an exquisite red blend created to showcase Georgia’s unique winemaking traditions while conquering the hearts of US consumers. Partnering with Georgia’s Ministry of Agriculture, Levan Gachechiladze, who leveraged the fall of the Soviet Union to establish a successful Georgian wine joint venture with the drinks giant Pernod Ricard, Lado Uzunashvili, an 11th generation prominent Georgian winemaker, and Tariel Chichua, a young and motivated Cornell MBA graduate launched Lost Eden in the US to forever pivot Georgia’s winemaking industry towards the West. Vinification: Made with the traditional Saperavi grape, the fruit is crushed, de-stemmed and transferred into separate vats.
Throughout fermentation it is handled gently to ensure soft extraction to retain the suppleness and smoothness of the finished wine. The fermentation is stopped early to retain some natural residual sweetness – at an optimal level – for the final style requirements. The most authentic part of the blend comes from the wine that is made in traditional Georgian Qvevris (pronounced que-v-ree), which is added to the main blend towards the end of fermentation. The two unique components marry in harmony until bottling. Georgia has a documented tradition of winemaking, dating back 8,000 years. Wine is an intimate endeavor at the heart of Georgia’s history, deeply intertwined with religion, family traditions, hospitality, and everyday life. However, 70 years of forced dependence on the Soviet economy led to more than 60% of Georgian wine being exported to Russia, giving the Russians considerable economic power over Georgia’s wine industry. With the launch of Lost Eden in the United States, the stage is set for Georgia to ease themselves from this heavy economic grip.
A Eurasian country bordered by Russia to its north, Turkey, Armenia and Azerbaijan to its south and the Black Sea along its western border, The Country of Georgia is one of the world’s oldest winemaking countries. Archaeological evidence in the Caucasas region (the area covered by the countries listed above, where the European and Asian continents merge) shows wine production dating back 6,000 to 8,000 years ago but exactly which country can lay claim to the birthplace of winemaking remains undetermined.
Though some modern movements have been made, Georgia remains committed to ancient winemaking techniques, namely the use of qvevri, or clay vessels for fermentation and storage of both its red and white wines. Like ampohorae, these are typically buried underground or set into the floor of a cellar in an effort to regulate temperature. Saperavi, one of the few red-fleshed, dark-skinned varieties, produces an intense red wine. Rkatsiteli, Georgia’s key pale-skinned variety, is popular for its versatility. It is capable of producing wines of various styles from fresh, dry whites and complex, amber-colored skin-contact wine, to sparkling, sweet and fortified wines.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.