Rkatsiteli Oak Fermented - Jobava Winery

In the glass, the Rkatsiteli Oak Fermented - Jobava Winery displays an intense golden hue with gleaming reflections. The color is reminiscent of ripe summer honey and already hints at its powerful style. On the nose, a multilayered interplay of aromas unfolds, featuring ripe apple, juicy pear, and dried citrus zest. Spicy notes of cloves, fine wood, a touch of vanilla, and a hint of beeswax lend depth and tension to the bouquet.

On the palate, the wine shows a precise, crisp texture with juicy intensity. The structure feels dense yet clear, carried by lively, well-integrated acidity. The tannins come from aging in amphora and wood as well as from the Rkatsiteli grape itself, coating the palate finely but noticeably. This creates a grippy, almost tea-like mouthfeel that harmonizes perfectly with the fruit and spice.

On the palate, a dry, clear profile dominates. Ripe apple, yellow plum, and candied lemon combine with cloves, a touch of nutmeg, and delicate roasted aromas. The medium-long finish carries notes of apple peel, subtle vanilla, dried herbs, and a mineral undertone reminiscent of sun-warmed stones on terraced vineyards.

The Rkatsiteli grape variety is regarded as one of Georgia’s most traditional white grapes and reveals its characteristic personality in Kakheti: high ripeness, aromatic depth, and pronounced structure. The origin in the Kindzmarauli subregion shapes the wine with a warm climate, abundant sunshine, and cool nights. This combination intensifies the aromas while preserving freshness.

• Wine color: white, rich golden hue
• Grape variety: Rkatsiteli, produced as a single-variety wine
• Origin: Kakheti, Kindzmarauli subregion, Georgia
• Aging: Qvevri, amphora, and large-format wood, sur lie
• Style: Old World, warm-climate growing region, distinctive
• Texture: crisp, grippy, with fine tannic structure
• Palate: dry, spice- and fruit-driven, medium-long finish

1. Intense aromas of ripe apple, cloves, and fine wood
2. Layered palate with powerful structure and lively acidity
3. Traditional Georgian aging in Qvevri and wooden barrels
4. Ideal for lovers of powerful, distinctive white wines

Production of Rkatsiteli Oak Fermented - Jobava Winery

The grapes for the Rkatsiteli Oak Fermented - Jobava Winery come from carefully tended terraced vineyards in Kakheti, more precisely from the renowned Kindzmarauli subregion. The warm climate of this region brings high ripeness, while cooler nights ensure aromatic clarity. The vines are deeply rooted in mineral-rich soils abundant in stones and sediment. These terraced vineyards reflect the sun and give the berries additional warmth and intensity.

The grapes are consistently harvested by hand. This ensures that each grape reaches the winery in optimal condition. Strict selection already takes place in the vineyard, and only the finest, fully ripe grapes continue into the next stage of the process. This careful handling of the harvested grapes lays the foundation for the depth and precision of the finished wine.

In the cellar, the wine undergoes a process that combines tradition with modern precision. Part of the must ferments in Qvevri, the characteristic Georgian clay amphorae buried in the ground. This method promotes structure, tannin, and an authentic expression of the grape variety. At the same time, the wine matures in large wooden barrels, resting on its fine lees, sur lie. Regular stirring of the lees adds fullness, complexity, and a smooth mouthfeel.

The combination of amphora, Qvevri, and large-format wood creates a balanced harmony of fruit, spice, and subtle woody aromas. The large barrel imparts gentle, elegant notes of vanilla and delicate toast without overshadowing the grape fruit. Aging on the lees promotes creamy depth, while traditional Qvevri maturation is responsible for the characteristic structure and light tannic grip.

The winemaking style at Jobava Winery focuses on clarity, fidelity to origin, and craftsmanship. Every stage, from hand harvesting to bottling in a Burgundy-style bottle, follows a precise plan. The aim is a white wine with expression, inner tension, and long development in the bottle. The bronze award at the IWSC International Wine & Spirit Competition underlines this ambition.

Serving Recommendations for Rkatsiteli Oak Fermented - Jobava Winery

The Rkatsiteli Oak Fermented - Jobava Winery accompanies light and hearty dishes with impressive poise. Its powerful structure and dry, spice- and fruit-driven character pair excellently with roasted poultry, veal, or herb-crusted roast pork. Rich pasta dishes with cream or cheese sauce also harmonize wonderfully with its aromatic depth.

Spicy, piquant dishes find an exciting partner in this wine. Dishes featuring oriental spices, mildly hot curries, or grilled vegetables with garlic and herbs meet a white wine with enough power and structure to complement such flavors. Medium-bodied, slightly matured cheeses also make a harmonious pairing.

• Light, hearty cuisine: poultry, veal loin, pork fillet
• Spicy, piquant dishes: oriental spiced cuisine, curries
• Cheese: medium-mature, aromatic varieties
• Glass recommendation: Burgundy glass for maximum expression

This wine is ideally suited to a convivial evening by the fireplace, a romantic dinner, or stylishly surprising connoisseurs. Its depth and distinctive character create conversation and delight fans of authentic Old World white wines. Its multilayered aromas unfold particularly impressively in a large Burgundy glass.

The optimal serving temperature is between 11 and 13 °C. At this temperature, the wine reveals its full aromatic diversity while remaining fresh and structured. Light pre-chilling followed by allowing it to temper in the glass brings out additional nuances.

Under suitable conditions, the wine offers appealing aging potential of around seven years from the vintage. Storage in a dark environment at a constant, cool temperature, with the cork-sealed bottle lying horizontally, preserves its style and character. With increasing bottle age, additional notes of honey, dried fruit, and complex spice develop, further deepening the already dense aromatic spectrum.

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