Kakhuri Gvinis Marani Cabernet-Saperavi

Kakhuri Gvinis Marani Cabernet-Saperavi is a 750ml, 13% ABV Georgian red wine blending equal parts Cabernet Sauvignon and Saperavi from the Kakheti region. This qvevri-fermented blend earned a Decanter World Wine Awards Best in Show distinction in 2021 and a Silver Medal (92 points) at the International Wine Challenge for its 2017 vintage — placing it among Georgia's most internationally recognized reds.

Quick Facts: ABV: 13%  |  Origin: Kakheti, Georgia  |  Blend: 50% Cabernet Sauvignon, 50% Saperavi  |  Producer: Kakhuri Gvinis Marani

Production & Heritage

Kakhuri Gvinis Marani produces this wine using qvevri — large clay vessels buried underground — a winemaking tradition in Georgia dating back roughly 8,000 years and recognized by UNESCO as intangible cultural heritage. The must ferments on stems and pomace with indigenous Georgian yeast before spending eight months aging in the qvevri, a process that imparts a distinctive mineral texture and tannic structure absent from conventional stainless-steel or oak aging. The equal blend of Cabernet Sauvignon and Saperavi bridges the internationally familiar structure of Cabernet with the deeply pigmented, high-acid character unique to Georgia's signature red grape.

Tasting Notes

Aroma: The nose opens with concentrated dark cherry and blackcurrant before shifting into ripe plum and dried spice. A subtle thread of vanilla and Caucasian silk-road spice lingers beneath the fruit.

Taste: On entry, vivid red and black fruits carry youthful energy, backed by cool woodland acidity that keeps the mid-palate lively. The body is strong and velvety, with finely grained tannins providing structure without astringency. A haunting spice note weaves through the fruit toward the peak.

Finish: Medium-long and round, with soft tannins resolving into dried dark fruit and a gentle mineral undertone from the qvevri contact. The finish leaves a clean, slightly earthy impression that invites the next sip.

How to Drink Cabernet-Saperavi

Serve at 16–18°C (61–64°F) in a large-bowled glass; decanting for 20–30 minutes opens up the fruit and softens the youthful tannins. A splash of water is unnecessary, though a light chill in warmer months keeps the acidity bright. Sangria: The intense dark fruit and spice hold up well against citrus and brandy in a red sangria. Mulled Wine (Glühwein): The plum and cherry backbone pairs naturally with cinnamon, clove, and orange peel. Kalimotxo: The wine's bold body and clean acidity make it a surprisingly strong candidate for this Basque-origin red-wine-and-cola drink.

Best For

• Introducing friends to Georgian winemaking and the qvevri tradition
• Pairing with a grilled lamb or beef dinner party
• Gifting a wine enthusiast who already knows Cabernet but hasn't explored Saperavi
• Building an Old World collection focused on emerging or under-explored regions

Frequently Asked Questions

What does Cabernet-Saperavi taste like? It delivers concentrated dark cherry, blackcurrant, and plum with a velvety body, fine-grained tannins, and a distinctive hint of Caucasian spice from its qvevri aging. The acidity is bright and woodland-like, keeping the rich fruit lifted and balanced.

How does Cabernet-Saperavi compare to a conventional Cabernet Sauvignon? Where a typical New World Cabernet Sauvignon emphasizes oak-driven vanilla and cassis, this blend gains its texture and mineral undertone from eight months in buried clay qvevri rather than barrels. The Saperavi component adds deeper color, higher natural acidity, and an earthy spice dimension not found in most pure Cabernet bottlings.

Is Cabernet-Saperavi good for sipping on its own? Yes — the balanced acidity, velvety tannins, and layered fruit make it an engaging wine to drink neat, especially after a short decant to let the aromatics develop fully.

Where is Cabernet-Saperavi made? It is produced by Kakhuri Gvinis Marani in Kakheti, the principal winegrowing region in eastern Georgia, where qvevri winemaking has been practiced for millennia.

What foods pair well with Cabernet-Saperavi? Grilled lamb chops or mtsvadi (Georgian skewered meat) match its bold tannins and spice. Aged hard cheeses like aged Gouda or Georgian sulguni complement the wine's mineral edge. Slow-braised beef stew absorbs and mirrors the dark-fruit profile. Roasted eggplant with walnut paste (badrijani nigvzit) echoes the earthy, spiced character. Dark chocolate with at least 70% cacao works as a dessert pairing alongside the plum and berry notes.

What sizes does Cabernet-Saperavi come in? The standard release is a 750ml bottle.

Is Cabernet-Saperavi worth the price? It positions as a mid-range Georgian wine that punches well above its price tier, supported by a Decanter Best in Show and an IWC Silver Medal at 92 points — accolades rarely seen at this value level from any region.

Why Cabernet-Saperavi?

Winning Decanter's Best in Show in 2021 placed this wine in a category dominated by bottles costing multiples of its price, making it one of the most decorated Georgian reds on the international stage. The eight-month qvevri aging with stems and pomace using native yeast is not a marketing gimmick — it is the defining production method of Georgian winemaking, and Kakhuri Gvinis Marani executes it with precision. The 50/50 Cabernet-Saperavi blend itself is unusual: it gives drinkers familiar with Cabernet a bridge into Saperavi's higher acidity, deeper pigment, and spice-driven complexity. For anyone assembling a serious collection of Old World reds or simply looking for a wine that tells a story no Bordeaux or Napa bottle can, this is a compelling and critically validated choice.