£15.25 / bottle
£173.85 / case (12+ bottles, 5% off)
KTW Iveria Khvanchkara is a naturally semi-sweet red wine produced from Alexandrouli and Mudzhuretuli grapes. Along with Kindzmarauli, it is one Georgia’s most famous semi-sweet red wine.
Kakhetian Traditional Winemaking (KWT) is one of the largest wine and spirit producing companies in Georgia and the Caucasus region. The company was founded in 2001 and aims to preserve the history and traditional techniques (the use of earthenware amphora, called qvevri) of Georgian wine-making whilst also merging them with modern winemaking and innovation. KTW works with over 50 different indigenous grape varieties comprising 600 hectares of vineyards located in many different wine-growing regions of Georgia. Often regarded as “the birthplace of wine”, Georgia has over 500 native grape varieties.
As mentioned above, KTW Iveria Khvanchkara is blend of Alexandrouli and Mudzhuretuli grapes (50/50). The grapes are grown in the Khvanchkara appellation near the town of Ambrolauri in the Racha region of western Georgia. Not only is Racha the smallest wine-growing region in Georgian, it is also the highest wine-growing region; the vines for this wine are grown between 450 and 750 metres above sea level. The Alexandrouli grape variety is thought to be a relative of Muscat of Alexandria whilst Mudzhuretuli is said to be characterised by aromas of pomegranate to the blend. The grapes are late harvested so that they can fully ripen and attain a high level of natural sweetness.
ABV is 11.5%. This is a limited edition bottling.
KTW Iveria Khvanchkara has a bright ruby red colour. There aromas of berry fruits: blackcurrant, blackberry, plum, and raspberry. The palate is packed with more ripe berry fruits. It is rich and sweet, but not cloying, with soft velvety tannins and good length.
Try with fruit platters, with melon and fruit salads or any pastries and dessert with berries. Great with hard mature and mild blue cheeses. Also try with hearty stews or spicy bbq. The producers recommend to serve at 16 to 18C but I would be tempted to serve nearer cellar temperature.