Saperavi, a significant and iconic variety of grape indigenous to Georgia, takes its name from the Georgian word "saperavi," loosely translating to "dye" or "paint". The term is a powerfully evocative descriptor for this grape's central characteristic: a deep, inky hue that produces wines of similar intensity. Saperavi grapes are a rare teinturier strain, meaning both the grapes' skin and pulp are naturally coloured.
The vine thrives in both Eastern and Western Georgia, but the finest Saperavi wines originate from the Kakheti region in the east. It betokens well in the country's varied climate, where hot days and cool nights contribute to the grape's balanced sugar and acidity levels.
Saperavi yields robust, full-bodied wines profoundly etched with flavours of black fruit, pepper, and smoky undertones. The grape's high acidity and robust tannins proffer it the balance and structure necessary for aging; hence, many Saperavi wines unveil an intriguing, velvety complexity after several years in the bottle. Well-aged Saperavi wines also frequently contain hints of chocolate and ripe, red fruits.
In recent years, Saperavi has aroused a surge of global interest and is now cultivated in wine regions worldwide, including France, Eastern Europe, Australia, and the United States.
Despite the international appeal, the traditional Georgian method of making Saperavi wine - fermenting and maturing the wine in large, egg-shaped clay vessels called qvevri - remains inherently exclusive to its homeland. This traditional method, respected by modern Georgia's winemakers, imbues the wine with a unique, earthen character. The Saperavi grape, therefore, stands not solely as a cornerstone of Georgian viticulture but also as a potent symbol of the nation's rich winemaking heritage and promising future.
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