The Alazani Valley & the Engineer's Vision

The story of Zurab Kviriashvili Vineyards begins not in a vineyard, but in a classroom — in the Georgian Technical University, where Zurab Kviriashvili earned his bachelor's, master's, and doctoral degrees in construction engineering. Born into a family where his father, grandfather, and ancestors made wine for personal consumption, Zurab was immersed in the traditions of Georgian viticulture from an early age. Yet his path to the cellar was not direct. It wound through universities, construction sites, international development projects, and a transformative journey to California that would change not only his life but the trajectory of Georgian wine itself.

In the late 1990s, with construction activity in Georgia at a standstill, Zurab began working as a demonstration plot specialist for ACDI/VOCA, an American organisation funded by USAID. When that project ended in 2000, he seized an opportunity that would prove decisive: a winemaking exchange programme that took him to California. There, he studied viticulture in Santa Rosa and completed a practical course at the Mirassou Winery in San Jose — an experience that exposed him to both large-scale factory production and the intimate operations of small family wineries. He also studied accounting, business management, and even first aid and CPR, working as a lifeguard for the YMCA and earning the title of Role Model (Best Lifeguard) after rescuing three children. In 2001–2002, he furthered his education with a construction management course at Columbia University in New York and project risk management at UC Irvine. Then, armed with American know-how and Georgian heritage, he returned home.

In 2002, Zurab Kviriashvili did something unprecedented in post-Soviet Georgia: he founded a family winery and began bottling and selling wine commercially. This was not merely the opening of a new business; it was the birth of an entirely new category in Georgian wine — the small, independent, family-owned estate that could compete on quality with the large state-owned factories that had dominated production since the Soviet era. The first bottling was Saperavi and Rkatsiteli — the two classic grapes of Kakheti, produced with the knowledge Zurab had gained in California and the traditions he had inherited from his father. The following year, he took a wine marketing course at UC Davis, where he presented his 2002 vintage. The wines were well received — "different from the other wines," as Zurab recalls — and the foundation was laid for what would become one of Georgia's most respected natural wine estates.

The subterranean wine cellar was constructed in 2003, housing 12 traditional qvevris with a total capacity of 9 tonnes — a substantial investment in infrastructure that demonstrated Zurab's long-term commitment. In 2011, he designed the winery's iconic qvevri-shaped label, a hand-painted artwork that has adorned every bottle since and that symbolises the harmony between art, engineering, and wine that defines the estate's identity. In 2012, the winery converted fully to natural qvevri production — wild yeasts, extended skin contact, minimal intervention — and in 2018, became a member of Georgia's Natural Wine Association. The G1 (First Generation) brand was created in 2018 to honour the fact that Zurab is the first generation to bottle and export wine using technology transmitted by previous generations — a bridge between the ancestral past and the global future.

Since its founding, Zurab Kviriashvili Vineyards has grown from a pioneering experiment into an internationally recognised name, with wines exported to Switzerland, Austria, Malta, and the United States, and accolades at EXPOVINA Switzerland (2018), RAW WINE festivals in Los Angeles and New York (2019, 2022), Rome Wine Festival (Gold Medal 2022), Riga Food (2022), USA Wine Ratings (2021), and the Sommeliers Choice Awards (Bronze Medal 2023 for Saperavi 2018). The estate now produces 6,000–7,500 bottles annually, with a boutique hotel and conference space under development to welcome the growing number of enotourists who seek out this unique intersection of engineering, art, and ancient tradition. Zurab's mother often welcomes visitors, showing them around the cellar, preparing local cheese and churchkhela, and sharing her pride in her son's achievements — a warmth that has become as much a part of the winery's identity as the qvevris themselves.

At Zurab Kviriashvili Vineyards, the winemaking philosophy is one of precise minimal intervention and maximum terroir expression — a commitment to allowing the distinct character of Kakheti's indigenous varieties and the quality of organic fruit to shine through with the least possible manipulation. Since 2012, all winemaking has followed the ancient qvevri tradition: wild yeasts, extended skin contact, and minimal intervention to express the natural character of the terroir. Yet this traditional approach is complemented by modern techniques such as precise temperature control and quality monitoring — an engineer's touch that ensures consistency and excellence without compromising authenticity. The result is wines that honour 8,000 years of Georgian tradition while meeting the exacting standards of the 21st-century global market.

The vinification process is meticulous and deeply rooted in Kakhetian tradition. The grapes are hand-harvested from organic vineyards across the three villages, then crushed and transferred to the 12 buried qvevris in the subterranean cellar. For white and amber wines, the Kakhetian method is employed: the juice ferments together with skins, seeds, and stems for an extended period — typically months — creating the amber (orange) wines that have become Georgia's most distinctive contribution to the global wine scene. For red wines, the Saperavi remains in contact with the pomace for an extended period, extracting colour, tannins, and aromatic compounds that define the dense, powerful character of this teinturier variety. The qvevris, buried deep in the earth, maintain stable temperature and humidity throughout the year, providing the perfect environment for natural fermentation and ageing.

A defining feature of the Zurab Kviriashvili approach is the fusion of ancient tradition with modern precision. While the fermentation is entirely natural — wild yeasts, no additives, no commercial enzymes — Zurab applies the quality control and monitoring techniques he learned in California and at Columbia University. Temperature is monitored, quality is checked at every stage, and the wines are tasted regularly to determine the optimal moment for bottling. This is not industrial manipulation; it is attentive stewardship — the engineer's eye ensuring that the natural processes proceed as they should, without deviation or disaster. The result is wines of extraordinary consistency and purity — not the rough, variable qvevri wines of Georgia's early natural wine era, but polished, balanced expressions that demonstrate how precision and tradition can elevate each other.

"Rkatsiteli" — The Amber Classic: The Rkatsiteli is Zurab Kviriashvili Vineyards' flagship amber wine — made from Georgia's most widely planted white grape, fermented and aged in qvevri with extended skin contact. This is the wine that showcases the Kakhetian method at its most traditional: months of maceration on skins, seeds, and stems, transforming the white grape into a wine of deep amber hue, complex phenolic texture, and extraordinary stability. In the glass, it is deep copper-amber with a slight natural haze. The nose offers dried apricot, golden apple, sweet tea, honey, and a distinct earthy, nutty undertone. The palate is full-bodied, with pronounced tannins, high acidity, and a long, savoury, mineral finish. It is a serious wine for serious drinkers — the liquid expression of 8,000 years of Georgian tradition, filtered through an engineer's precision. Serve at 14–16°C. Age 5–10 years. ~€16–€24 / ~$18–$26 USD.

"Saperavi" — The Dense, Award-Winning Red: The Saperavi is Zurab Kviriashvili Vineyards' great red — a qvevri-aged wine made from the teinturier grape with red flesh and red juice, the most important indigenous red variety of Kakheti. Fermented with native yeasts and aged in qvevri with extended maceration, it develops a wine of remarkable depth, natural tannins, and bright acidity that balances its dark power. In the glass, it is deep purple-black with violet reflections. The nose offers blackberry, black cherry, plum, black pepper, and a smoky, earthy undertone from the Alazani soils. The palate is full-bodied, with firm but ripe tannins, high acidity, and a long, complex, savoury finish. The 2018 vintage was awarded Bronze at the 2023 Sommeliers Choice Awards — international recognition of this cuvée's exceptional quality. Serve at 16–18°C. Decant if possible. Age 5–12 years. ~€18–€28 / ~$20–$30 USD.

"Kisi" — The Aromatic Amber: The Kisi is one of Zurab Kviriashvili Vineyards' most distinctive and sought-after wines — made from the Kisi grape, an indigenous Kakhetian variety known for its aromatic complexity and floral character. Planted in 1999 in the Shalauri vineyard, the Kisi vines have matured into producers of extraordinary aromatic intensity. Fermented and aged in qvevri with extended skin contact, it develops a wine of deep amber colour, complex phenolic texture, and a bouquet that evolves continuously in the glass. In the glass, it is deep amber-gold with bright clarity. The nose offers orange blossom, dried apricot, honey, wildflowers, and a distinct spicy note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, complex, lingering finish. It is a wine for the discerning — proof that Georgia's lesser-known varieties can achieve world-class expression when handled with precision and patience. Serve at 12–14°C. Age 5–10 years. ~€18–€26 / ~$20–$28 USD.

"Khikhvi" — The Rare, Elegant Amber: The Khikhvi is Zurab Kviriashvili Vineyards' most rare and elegant wine — made from the Khikhvi grape, a low-yielding, slow-ripening variety that produces wines of extraordinary aromatic delicacy and honeyed complexity. Planted in 1999 alongside the Kisi in Shalauri, the Khikhvi represents Zurab's commitment to preserving and showcasing Georgia's viticultural biodiversity. Fermented in qvevri with extended skin contact, it produces a wine of remarkable refinement — less tannic than the Rkatsiteli, more aromatic than the Mtsvane, and utterly unique. In the glass, it is deep amber with a slight haze. The nose offers wild flowers, honey, dried apricot, and a distinct mineral note from the Caucasian foothills. The palate is medium to full-bodied, with gentle tannins, vibrant acidity, and a long, ethereal, refreshing finish. It is a wine for the patient and the passionate — a taste of one of Kakheti's most treasured rarities. Serve at 12–14°C. Drink young to medium term. ~€18–€26 / ~$20–$28 USD.

"Mtsvane" — The Fresh, Vibrant White: The Mtsvane is Zurab Kviriashvili Vineyards' freshest and most approachable wine — made from the Mtsvane grape, the "green" variety of Kakheti known for its bright acidity and citrus character. Also planted in 1999 in Shalauri, the Mtsvane provides a lighter, more direct expression of the qvevri method than the more structured amber wines. Depending on the vintage, it may see brief skin contact for added texture or be fermented with less maceration for a cleaner, fresher style. In the glass, it is pale straw to light amber with bright clarity. The nose offers lemon, green apple, white flowers, and a hint of fresh herbs. The palate is light to medium-bodied, with vibrant acidity, a silky texture, and a long, clean, refreshing finish. It is the perfect introduction to the Zurab Kviriashvili style — authentic, alive, and unmistakably Georgian. Serve at 10–12°C. Drink young. ~€14–€22 / ~$16–$24 USD.

"G1" — The First Generation: The G1 brand — "First Generation" — is Zurab Kviriashvili Vineyards' tribute to its own pioneering history. Created in 2018, it honours the fact that Zurab is the first generation to bottle and export wine using technology transmitted by previous generations — a bridge between the ancestral past and the global future. The G1 wines are selected cuvées that represent the estate's finest expressions, often from the best parcels and the most exceptional vintages. They are the wines that Zurab takes to international competitions, that he presents at RAW WINE festivals, and that he offers to collectors and connoisseurs who seek the very best of Georgian natural wine. Each G1 bottle carries the hand-painted qvevri label, the symbol of a winery that has never stopped innovating while remaining deeply rooted in tradition. Pricing and availability vary by vintage. Contact directly.

Vessels & The Cellar: The Zurab Kviriashvili Vineyards cellar in Telavi is a masterpiece of engineering and tradition — a subterranean wine cellar constructed in 2003, housing 12 traditional qvevris with a total capacity of 9 tonnes. The cellar is cool, dark, and quiet, with stable temperature and natural humidity throughout the year — the perfect environment for the slow, patient transformation of grape into wine. The qvevris are large, egg-shaped clay amphorae, lined with beeswax and buried deep in the ground — vessels that have been used in Georgia for 8,000 years and that provide the ideal conditions for natural fermentation and ageing. There is no stainless steel, no oak barrels — just clay, earth, wild yeasts, and time. As Zurab tends his qvevris, monitoring fermentation, tasting evolution, and waiting for the precise moment when each wine is ready, he is not merely making wine; he is continuing a conversation that began with his father and grandfather, in the same region, with the same grapes, but with a precision and global vision that they could never have imagined. The hand-painted labels that adorn every bottle — inspired by the form of the qvevri, symbolising the harmony between art and wine — are his personal signature, the mark of an engineer who became an artist, and of a family that became a legend.