Location: the village of Tibaani, in the eastern Kakheti region of Georgia

Owner & winemaker: John Wurdeman and Gela Patalishvili

Vineyard area: 17 hectares planted across several vineyards in the eastern Kakheti region, the western Adjara region, and Samtskhe-Javakheti region of Aspindza, with more being planted 

Vineyard management: practicing organic 

The name Verdisperi translates to “like a rose.” Pheasant’s Tears was one of the first domains to bring attention to this rare, pink-skinned mutation of Rkatsiteli. 

Grapes: 100% Vardesperi Rkatsiteli

Vineyard: Kakheti, Sighnaghi region, village of Tibaani. Sandstone and quartz soil. 

Making of (2024): Grapes are hand-harvested, de-stemmed, and spend 3 weeks macerating on skins. 

Personality: The amber cousin to a rosé, with a gorgeous pink-copper color and notes of dried flowers, rooibos tea, sea salt and crunchy berries. Fresh and ocean-y with nice grippy tannins. 

From John, “This is a really pretty wine. It fits that category of being light, drinkable, approachable — there’s something delicate and attractive about it both in color and in flavor.”

Soils: clay, granite, sandstone, grey clay, quartz, volcanic

Main varieties: Ancient indigenous Georgian varieties including Rkatsiteli, Saperavi, Tsolikouri, and hundreds more

Winemaking: hand-harvest only, with reds and whites macerated for anywhere from 3 weeks to 6 months. Many of the wines are fermented and aged in traditional qvevris below ground, or in stainless steel. No fining, no filtering, low- to no added SO2. 

It’s not an exaggeration to say that John Wurdeman, an American artist, musician, restaurateur, and winemaker, is responsible for igniting global interest in the wines and winemaking traditions of Georgia. Considered by some to be the birthplace of wine, Georgia is one of the oldest winemaking regions in the world, with evidence of vinification stretching back 8,000 years. 

John and his business partner, Gela Patalishvili, opened Pheasant’s Tears in 2007, focusing on tracking down and reviving near-extinct native grape varieties from all around Georgia, which is home to over 500 indigenous varieties. They ferment and age the majority of their wines in qvevris, traditional amphorae that are buried underground. Recently, they’ve also incorporated stainless steel into their winemaking. The winery is based in Tibaani, while their vineyards are located both nearby and across the country, stretching from the western region of Adjara to the volcanic terroir of Meshketi in the south. 

From the beginning, their aim has always been to highlight the country’s immense native diversity and centuries-old winemaking traditions. Put simply, they wanted to create wines that honor and represent the land and culture that they both love dearly, with a focus on ancient techniques and vessels. Organic farming practices and minimal intervention in both the vineyards and cellar have been integral to their mission. Today, they work with hundreds of ancient varieties that they sought out and initially propagated themselves, including Rkatsiteli, Saperavi, Tsolikouri, and lesser-known varieties.