Made from the indigenous grape variety Saperavi and partially vinified in traditional qvevri vessels, Bedoba means `Day of Luck’. Winemakers Nugzar Ksovreli and Thierry Fontannaz found inspiration in the history and legacy of the winery’s founders, the Konchosvilli family, whose cellars date back to 1737. The label references the bishop Petre Konchoshvili, a prominent religious and political figure of the 19th century, and honours the long-standing relationship between the family and the church - `koncho` means cross.
With an average age of 30 years, the Saperavi vines behind Bedoba 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 altitudes of over 400 metres above sea level, bringing fresh acidity and soft tannins. Sustainable and organic practices are observed, as well as hand-harvesting and careful sorting of the dark-skinned and red-fleshed Saperavi grapes.
A small fraction of the fruit is fermented in whole bunches, and a selection of the grapes are left to dry naturally on the vines until November, ensuring a fine balance between the savoury and spicy elements of the grape. Stainless steel tanks and clay qvevri pots are used for fermentation, encapsulating the combination of innovation and tradition employed by Ksovreli and Fontannaz. Second and third fill American oak barrels as well as 5,000 litre wooden vats are employed for ageing, before a further 12 months in bottle contributes to a seamless texture.
Bedoba is made from grapes sourced from vineyards located in the classic and traditional microzones of Kindzmarauli and Kvareli, in the Kakheti region. The vineyards are on average 30 years old, conducted on trellis and situated in a valley where the Duruji River used to run.The soils here are rich in black shale, and the southern slopes of the Caucasus Mountains provide altitudes of over 400 metres above sea level, bringing fresh acidity and soft tannins. Sustainable and organic practices are observed in the vineyards and harvest is carried out by hand.
All of the grapes are hand-harvested into small 15-kilo bins. Most of the hand harvested grapes were crushed and fermented in temperature controlled stainless-steel tanks for around six weeks, with 7% remaining as whole bunches to undergo fermentation in Qvevri amphora. The amphora-fermented wine remained in the vessel, after which it was removed to a press and then transferred to new Qvevri for further maturation. After the six-week fermentation, the tank-fermented wine was transferred to a mix of stainless-steel tanks, 5000 litre wooden vats and second and third use 225 litre American oak barrels, to undergo malolactic conversion. The final cuvee is a blend of 55% Saperavi matured in stainless-steel, 15% in 5000 litre wooden vats, 20% in second and third 225 litre American oak barrels and 10% Qvevri. After bottling, the wine remained in the cellar for a further six months before 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.