NINE OAKS RKATSITELI [rka-tsi-teli]
Rkatsiteli is arguably the most widely planted grape in Georgia and gets its name from the red stem of the grape. Seeds from the Rkatsiteli grape were found in clay vessels dating back to 5,000 BC. This grape has a strong fortitude just like the Georgian people, resistant to the natural elements.
ORIGIN
LOCATION: Georgia (country) Kakheti-Eniseli
VARIETY: 100% Rkatsiteli - Dry Amber
VINTAGE: 2018
ABV:14%
WINEMAKER: Mamuka Khurtsidze
CHARACTER
The deep amber color expresses complex flavors and tannin. Savory citrus, persimmon, and kumquat introduce fleshier notes of pear and apricot. The slightly smoky, earthy flavor of incense and cedar come from the skin contact. Noticeable tannins with good freshness.
BEST RESULTS: Don’t serve it cold don’t drink it cold! Slightly chill to 15°C /60° F before opening. Enjoy 10 to 15 minutes after decanting. Serve in a red wine glass.
PAIR WITH: Everything! Pairs well with many different cheeses (old Dutch cheese). White meats and rich seafoods, Middle Eastern foods and spices, hummus and taps.
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: 4.3 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 2012, single cordon trellising.
HARVEST: Hand-harvested and sorted fruit, around 600 cases cases produced depending on the year.
“Don’t serve it (white wine) cold. When in doubt, treat all our Ambers as you would red wine. ”