Pheasant’s Tears

Pheasant’s Tears is a pioneering Georgian winery dedicated to the revival and advancement of traditional qvevri winemaking. Founded in 2007 in the historic region of Kakheti, Pheasant’s Tears combines centuries-old artisanal methods with a modern understanding of terroir expression and ecological sustainability.

All wines are produced exclusively from indigenous Georgian grape varieties, cultivated through organic viticulture and minimal intervention techniques. The estate’s vineyards — managed without synthetic fertilizers, herbicides, or irrigation — rely on balanced soil ecology and biodiversity to sustain vine health and natural yeast populations essential to spontaneous fermentation.

At the core of Pheasant’s Tears’ production philosophy is the qvevri, a large earthenware vessel buried underground to ensure stable temperature control and micro-oxygenation during fermentation and aging. This ancient process, recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity, allows for a distinct, terroir-driven expression of each grape, emphasizing texture, minerality, and aromatic integrity.

Analytical rigor complements this traditional craftsmanship: precise monitoring of fermentation kinetics, temperature stability, and microbiological balance ensures that each batch achieves structural harmony without the use of industrial additives or filtration. The result is a collection of authentic natural wines that bridge the gap between ancestral wisdom and contemporary enological insight.

Through educational collaborations, experimental vineyard plots, and cross-cultural partnerships, Pheasant’s Tears

continues to define the technical and philosophical frontier of natural winemaking — proving that innovation and heritage can coexist in the purest form of expression.

General Information

Name: Pheasant’s Tears
Founded: 2007
Location: Sighnaghi, Kakheti Region, Georgia
Founders: Gela Patalishvili (Viticulturist) and John Wurdeman (Artist & Winemaker)
Specialization: Traditional Georgian qvevri winemaking using indigenous grape varieties
Production Volume: Approximately 120,000 bottles annually
Vineyard Holdings: Multiple vineyard sites across Kakheti and Kartli, totaling ~20 hectares
Winemaking Philosophy: Natural fermentation, no chemical inputs, no filtration, minimal sulfur addition (if any)

Viticulture

• Vineyard Management: 100% organic and regenerative practices, with no synthetic pesticides, herbicides, or fertilizers.

• Soil Composition: Predominantly alluvial and loamy-clay soils with high limestone content; micro-terroir mapping performed for clonal and varietal matching.

• Vine Age: Average 30–60 years, with several heritage plots exceeding 80 years.

• Training Systems: Guyot and traditional bush vine (Tsitelis Tavi).

• Yield: Controlled between 35–45 hl/ha, depending on variety and climatic conditions.

• Irrigation: None — vineyards are dry-farmed to encourage deep root systems and natural stress expression.

• Biodiversity: Inter-row cover crops and native flora maintained to promote beneficial insects and soil health.

Harvesting & Sorting

• Harvest Time: Typically from late August through October, determined by phenolic ripeness rather than sugar concentration.

• Harvest Method: 100% manual, using small crates to prevent oxidation and berry rupture.

• Sorting: Dual-phase manual selection — in-field and pre-crush.

• Transport: Gravity-fed or gentle mechanical conveyance to qvevri fermentation cellar.

Vinification

• Fermentation Vessel: Traditional qvevri (amphora) made from Georgian clay, buried underground for temperature stability.

• Fermentation: Spontaneous, using ambient vineyard yeasts; full malolactic conversion achieved naturally.

• Temperature Control: Passive thermal regulation through subterranean qvevri environment (averaging 14–18°C).

• Skin Contact:

  • Whites (amber wines): 3–6 months maceration on skins, seeds, and stems.

  • Reds: 2–4 weeks maceration.

• Cap Management: Manual punch-downs, no mechanical agitation.

• Sulfur Dioxide (SO₂): None during fermentation; minimal addition (0–25 mg/L total) at bottling only, depending on stability and export requirements.

• Filtration / Fining: None — wines are bottled unfiltered and unfined to preserve natural colloids and mouthfeel integrity.

• pH Range: 3.2–3.7 (depending on grape variety).

• Alcohol: Typically 12–13.5% ABV.

• Total Production Time: 9–18 months, depending on cuvée.

Aging & Maturation

• Aging Medium: Qvevri (for both fermentation and maturation); occasional neutral oak used for micro-oxygenation trials.

• Aging Duration: 6–12 months underground in sealed qvevri.

• Racking: Minimal, by gravity only.

• Clarification: Natural sedimentation within the qvevri; bottling performed directly from vessel.

• Storage Conditions: Stable subterranean environment ensuring minimal oxygen exchange and constant temperature.

Enological Monitoring

• Analytical Control: Periodic testing of temperature, dissolved oxygen, VA, and microbial activity using portable enological instruments.

• Microbial Profile: Dominated by native Saccharomyces and non-Saccharomyces yeast strains; bacterial cultures naturally balanced.

• Stability Assessment: Conducted pre-bottling using non-invasive optical turbidity and pH metrics; no chemical stabilization used.

Sustainability & Environmental Commitment

• Energy: Gravity-fed winery operations and partial reliance on solar energy.

• Water Management: Closed-loop washing and minimal wastewater output.

• Waste Reuse: Grape pomace composted and reintegrated into vineyard soils.

• Carbon Policy: Localized supply chain and recycled glass program to minimize footprint.

• Certification: Practicing organic (not certified); adheres to international natural wine charter standards.