Region: Kakheti, Georgia
Grapes: 100% Kisi
Body: Medium
Notes: Deep amber with a velvety texture. Apricot jam, walnut skin, dried rose, orange peel, and a long tannic, earthy finish. Rich, complex, and completely unlike anything else.
Pairing: Grilled eggplant, lamb stew, roasted walnuts, aged cheeses, or rich mushroom dishes.
Pheasant's Tears Kisi is a qvevri-fermented amber wine made from Kisi, one of Georgia's most celebrated indigenous white varieties — known for producing wines of unusual depth, texture, and aromatic complexity. Like the Khikhvi, this wine is made entirely in the Georgian ancestral tradition: whole-cluster fermentation with extended skin maceration in buried clay qvevri, followed by a long, undisturbed aging period through winter. The result is a deeply pigmented, tannin-structured amber wine with extraordinary aromatic range. John Wurdeman, an American painter who fell in love with Georgian wine culture and never left, co-founded Pheasant's Tears in 2007 with master winemaker Gela Patalishvili to preserve and celebrate Georgia's vast collection of indigenous grape varieties — of which over 500 exist in the country. Kisi is one of the crown jewels.
Grapes: 100% Kisi
Body: Medium
Notes: Deep amber with a velvety texture. Apricot jam, walnut skin, dried rose, orange peel, and a long tannic, earthy finish. Rich, complex, and completely unlike anything else.
Pairing: Grilled eggplant, lamb stew, roasted walnuts, aged cheeses, or rich mushroom dishes.
Pheasant's Tears Kisi is a qvevri-fermented amber wine made from Kisi, one of Georgia's most celebrated indigenous white varieties — known for producing wines of unusual depth, texture, and aromatic complexity. Like the Khikhvi, this wine is made entirely in the Georgian ancestral tradition: whole-cluster fermentation with extended skin maceration in buried clay qvevri, followed by a long, undisturbed aging period through winter. The result is a deeply pigmented, tannin-structured amber wine with extraordinary aromatic range. John Wurdeman, an American painter who fell in love with Georgian wine culture and never left, co-founded Pheasant's Tears in 2007 with master winemaker Gela Patalishvili to preserve and celebrate Georgia's vast collection of indigenous grape varieties — of which over 500 exist in the country. Kisi is one of the crown jewels.
Region: Kakheti, Georgia
Grapes: 100% Kisi
Body: Medium
Notes: Deep amber with a velvety texture. Apricot jam, walnut skin, dried rose, orange peel, and a long tannic, earthy finish. Rich, complex, and completely unlike anything else.
Pairing: Grilled eggplant, lamb stew, roasted walnuts, aged cheeses, or rich mushroom dishes.
Pheasant's Tears Kisi is a qvevri-fermented amber wine made from Kisi, one of Georgia's most celebrated indigenous white varieties — known for producing wines of unusual depth, texture, and aromatic complexity. Like the Khikhvi, this wine is made entirely in the Georgian ancestral tradition: whole-cluster fermentation with extended skin maceration in buried clay qvevri, followed by a long, undisturbed aging period through winter. The result is a deeply pigmented, tannin-structured amber wine with extraordinary aromatic range. John Wurdeman, an American painter who fell in love with Georgian wine culture and never left, co-founded Pheasant's Tears in 2007 with master winemaker Gela Patalishvili to preserve and celebrate Georgia's vast collection of indigenous grape varieties — of which over 500 exist in the country. Kisi is one of the crown jewels.
Grapes: 100% Kisi
Body: Medium
Notes: Deep amber with a velvety texture. Apricot jam, walnut skin, dried rose, orange peel, and a long tannic, earthy finish. Rich, complex, and completely unlike anything else.
Pairing: Grilled eggplant, lamb stew, roasted walnuts, aged cheeses, or rich mushroom dishes.
Pheasant's Tears Kisi is a qvevri-fermented amber wine made from Kisi, one of Georgia's most celebrated indigenous white varieties — known for producing wines of unusual depth, texture, and aromatic complexity. Like the Khikhvi, this wine is made entirely in the Georgian ancestral tradition: whole-cluster fermentation with extended skin maceration in buried clay qvevri, followed by a long, undisturbed aging period through winter. The result is a deeply pigmented, tannin-structured amber wine with extraordinary aromatic range. John Wurdeman, an American painter who fell in love with Georgian wine culture and never left, co-founded Pheasant's Tears in 2007 with master winemaker Gela Patalishvili to preserve and celebrate Georgia's vast collection of indigenous grape varieties — of which over 500 exist in the country. Kisi is one of the crown jewels.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.