Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their February 2018 edition article (Expert's Choice) on Georgia (see blue link below).
Iago Bitarishvili’s family has made wine for hundreds of years; Iago started 30 years ago, and makes his one wine in much the same ways his ancient ancestors would have: Using Chinuri, an unusual variety indigenous to the Kartli region in central Georgia and noted for its acidity, he crushes the grapes in a large hollowed-out log, and pours the must - skins and all - directly into 300-year-old qvevri, where it remains for about six months.
The wine is decidedly cidery in flavor, and tannic, with a bitter spice that recalls digestivi; yet, in the end, it comes off feeling delicate, with a bright, lemony acidity adding light and lift. While some may find it rustic, others will find it fascinating to taste as it morphs over the course of several days’ exposure to air, and to pair with anything from sausages to vegetable samosas. (Wine & Spirits Magazine)
Rich in the nose with creamy vanilla and exotic spices, this dry white delivers toasted almond with echoes of dry sherry. Mtsvane will work well with chicken, grilled tuna and vegetable dishes.