NINE OAKS KHIKVI [xix-wi]
A very rare grape, with currently less than 1000 hectares planted in all of Georgia. The rich amber color brings with it a density and tannic structure that is captivating.
Classic Range: Khikvi
ORIGIN
LOCATION: Georgia (country) Kakheti-Eniseli
VARIETY: 100% Khikhvi - Dry Amber [xix-wi] A rare grape, with currently less than 1000 hectares planted in all of Georgia.
VINTAGE: 2018, 2019
WINEMAKER: Mamuka Khurtsidze
SCIENCE
ABV: 12%
SUGARS: 2.4 g/l
TOTAL SO2: 39ppm
TOTAL ACIDITY: 5.1g/l
EXPERIENCE
CHARACTER: The amber color expresses density and tannin. Fruit flavors of mandarin, ripe peach, and dried apricot. Floral and herbal notes include, jasmine, hay, spearmint, and green tea. The texture is full and expressive with a minerality of potters clay and beeswax.
PAIR WITH: Everything! Serve with richer seafood stews like a Lowcountry boil, comfort foods like casseroles and pot pie, white meats and curries. Fantastic with aged Gouda.
BEST TEMP: Don’t serve it cold don’t drink it cold! Slightly chill to 15°C /60° F before opening 15°C /60° F. Enjoy 10 to 15 minutes after decanting. Serve in a big red and round wine glass. When in doubt, treat it as you would a red wine.
EXPRESSION
FERMENTATION: Destemmed, spontaneous fermented at a controlled temperature of 22°C / 72° F. Grapes macerate with skins for up to 28 days in large 4000 L Qvevri before moving to tank.
After one month of fermentation and maceration the wine is racked off into tanks for 60 days with additional lees contact. Finally, the wine is racked again to remove lees. Bottled after one year.
FINING & FILTERING: No fining, cold stabilized, vegan. Before bottling, the wine is transferred to a cooling container where it is kept at temperature of -2/-5°C for 7-10 days.
SULFUR: A very small amount of sulfur (about 5 ppm) is added after fermentation before the first racking. Never before bottling.
SOURCE
FARMING: Organic farming with wild grasses growing in the vineyards. No chemicals used, only copper and sulfur to protect the vines between April and August, organic fertilizers.
LAND: 4.5 hectares planted. Located at 1,300 feet a.s.l in the Kindzmarauli subzone. Alluvial soils of sandy loam mixed with red calcareous clays high in iron, called “cinnamonic.”
VINE: Young cuttings planted in 2013, single cordon trellising.
HARVEST: Hand-harvested and sorted fruit, around 800 cases Khikvi produced.
“Don’t serve it (white wine) cold. When in doubt, treat all our Ambers as you would red wine. ”
De Grote Hamersma, (The Great Hamersma)
Critic De Grote Hamersma reviewed our 2018 Khikhivi and Kisi, giving both high marks for uniqueness and "quirky" flavor: juicy, leafy, emphatically un-sweet.
A dutch critic who gives points for environmentally responsible wines and reviews based on smell, color, taste and aftertaste, our wines made the list as excellent scoring. Hammersma Khikvi experience.