Krakhuna 2019
Archil’s Wine
Region: Imereti

Tasting Notes

Intriguing notes of beeswax, honeysuckle, citrus zest and green apple. Nervy and explosive on the palate, this crunchy white is citrus-driven, with flavours of white grapefruit and lemon, smoky, leesy notes and some interesting umami and savoury hints. Pair with cod cakes, fish and chips, or enjoy lightly chilled as an aperitif.

Native to the Georgian wine region of Imereti, this thin-skinned white grape translates to “crispy”, as both the grapes themselves and the wines they create are zesty and crunchy. Krakhuna ripens late and has small bunches but fairly decent-sized yields. Its thin skins make it particularly susceptible to mildew and rot, so care has to be taken to sort the clusters once they arrive at the winery.

Imereti, situated along the upper reaches of the Rioni River, is one of the most diverse regions in Georgia, with a constantly changing topography. Winemaking has been practiced in the region for millenia and the traditional Imeretian method of utilizing kvevri is still widely used today. Archil Guniava Wine Cellar is located in the western area of Imereti, close to the banks of the Kvirila River and the industrial town of Zestafoni. This part of the region sits on a massive slab of limestone, covered by a thick layer of clay. During the Soviet occupation, there was little investment into the wineries and many vineyards fell into a state of disrepair.

These family vineyards sit at 300 masl, just south of the Kvirila River. Proximity to the river keeps the warm, humid air from the Black Sea from causing excessive mildew and rot. The vineyards sit on rich deposits of clay, with limestone underneath and are always dry-farmed. The gnarly old vines here are bush-trained for the most part, some standing over 6 feet high, with the grapes shielded from the heat of the day by a generous canopy.

The grapes are hand-harvested, then taken to the winery where they are painstakingly hand-sorted to ensure no grapes with mildew or rot are allowed in the press. The grapes are pressed off their skins and the juice is put into beeswax lined kvevri – large earthenware pots similar to amphorae – that are buried in the cool clay with just their tops showing. Fermentation is long and slow using only indigenous yeasts; the cool clay keeps the temperature of the must from rising too quickly. Once fermentation is complete, the kvevri is sealed and the wine is left to age for 6 months on its lees. The wine is then racked off its lees and put into another kvevri for a further 6 months of aging. Bottled unfined and unfiltered, this Natural wine has no stabilizing SO2 added.

Wine Type: White

Variety: N/A

Classification: PDO

Orientation: North-west to south-east

Appellation: Sviri

Gradient: 18 degrees

Soil: Clay and limestone

Farming Practices: Natural winemaking, sustainable, organic principles.

Residual Sugar: 1.75 g/l

Alcohol: 12

Malolactic: No

Botte Size: 750 ml

Acidity: 6.9 g/l

Other Practices: Sustainable, Natural