Get ready to dive into the magic of Bedoba – one of most popular wines? Made from the indigenous Saperavi grape and partially vinified in traditional qvevri vessels. The name itself, "Bedoba," means "Day of Luck," and it's all about paying homage to the legacy of the Konchosvilli family, who have been winemakers since 1737. The label honors Bishop Petre Konchoshvili, a prominent figure in the 19th century, and the long-standing connection between the family and the church – "koncho" means cross.
The Saperavi vines for Bedoba are planted in Kakheti, a renowned wine region near the border with Azerbaijan. The soils here are rich in black shale, and the vineyards sit on the southern slopes of the Caucasus Mountains at over 400 meters above sea level. This brings a fresh acidity and soft tannins to the wine. Plus, the winemakers are all about sustainable and organic practices, hand-harvesting, and carefully sorting the dark-skinned and red-fleshed Saperavi grapes.
Now, here's the cool part – a small portion of the fruit gets fermented in whole bunches, and some grapes are left to dry on the vines until November. This gives the wine a fantastic balance of savory and spicy flavors. The fermentation happens in both stainless steel tanks and clay qvevri pots, combining innovation and tradition in the winemaking process. And when it comes to aging, they use second and third-fill American oak barrels and 5,000-liter wooden vats, adding even more complexity. Finally, the wine spends another 12 months in the bottle to achieve that seamless texture we all love.
So, what can you expect from Bedoba? It's a stunner – dark purple in color, with an aromatic bouquet of blackberries, herbs, flowers, and black pepper. The palate is creamy and juicy, with ripe tannins and the luscious flavors of black fruits.
The grapes for Bedoba come from the classic and traditional microzones of Kindzmarauli and Kvareli in Kakheti. These vineyards are around 30 years old, trellised, and nestled in a valley where the Duruji River used to flow. It's a place of richness, with black shale soil, and the mountains' southern slopes bring that fresh acidity and soft tannins we mentioned before. And hey, it's all about sustainable and organic practices here – they care about the land and the grapes.
When it comes to winemaking, they take care of the grapes, hand-harvesting and fermenting them in stainless steel tanks and qvevri amphoras. The amphora-fermented wine gets further maturation in new qvevri, and after the fermentation process, they age the wine in a mix of stainless steel tanks, 5,000-liter wooden vats, and second and third-use American oak barrels. The final blend is a masterpiece – 55% Saperavi aged in stainless steel, 15% in 5,000-liter wooden vats, 20% in American oak barrels, and 10% in qvevri. After bottling, they let the wine rest for another six months in the cellar before sharing it with the world.
So, if you're looking for a wine adventure that's steeped in tradition and full of incredible flavors, Bedoba is the way to go. Cheers to luck, history, and fantastic wine!
