Bedoba, which translates to `Day of Luck’, is a Georgian winery primarily dedicated to making wines from the countries indigenous Saperavi grape, partially vinified in traditional qvevri vessels.
Bedoba’s Saperavi grapes hail from vines with an average age of 30 years old. These are planted in the renowned wine region of Kakheti (near the eastern border with Azerbaijan) in the Kvareli and Kindzmarauli appellations along the Duruji River valley. The soils here are rich in black shale and the southern slopes of the Caucasus Mountains provide elevations of over 400 metres, creating fresh acidity and soft tannins. Bedoba embraces sustainable and organic practices, alongside hand-harvesting and careful sorting of the dark-skinned, red-fleshed Saperavi grapes.
The grapes were meticulously hand harvested into small bins. Most of these grapes underwent crushing and fermentation in temperature controlled stainless-steel tanks for approximately six weeks, with 7% remaining as whole bunches to ferment in a Qvevri amphora. The amphora-fermented wine remained in the vessel before being transferred to a press and subsequently to new Qvevri for further maturation. Following the six-week fermentation period, the tank-fermented wine was moved to a combination of stainless-steel tanks, 5000-litre wooden vats, and second and third-use 225-litre American oak barrels to undergo malolactic conversion. The final blend consists of 55% Saperavi matured in stainless-steel, 15% in 5000-litre wooden vats, 20% in second and third-use 225-litre American oak barrels, and 10% Qvevri. After bottling, the wine remained in the cellar for an additional six months before its release.
This wine is dark purple in colour. The nose opens with a powerful savoury-spicy bouquet of blackberries, herbs, flowers and black pepper. The palate has a creamy, juicy texture, ripe tannins and black fruit flavours.
