A semi-sweet Georgian white with honey, acacia blossom, pear, quince, melon and ripe peach at the forefront. The texture is smooth and rounded, with just enough citrus freshness to stop the sweetness from becoming cloying, though it remains better for casual sipping than delicate savoury pairings.

This wine is fermented and aged in large clay vessels known locally as qvevri (the Georgian name for amphorae). Georgian wines have been made this way for centuries and this ancient approach, married with modern viticulture practices, produces truly distinctive wines. This one has rich, plush dark fruit and grippy tannins. Decant for one hour and pair with roast beef or a spiced chickpea-and-potato stew.

Wine has been made in what is today the country of Georgia for an astounding 8,000 years. Crafted from Saperavi grapes grown in Kakheti, this wine brings spicy dark cherry and blackberry fruit, floral notes, structured tannins, and a hint of oak. It'll pair nicely with smoked meats or steaks.

Strawberry, raspberry and peach give this Saperavi rosé a vivid fruit core, joined by watermelon, pomegranate and pear. Grapefruit, lemon and a light floral note sharpen the palate, while brisk acidity and a faintly spicy, bittersweet finish lend distinctive Georgian character.