Contents:
- Climatic and geographical features of Napareuli
- Geographical location of Napareuli
- Soils and relief of Napareuli
- Wine styles of the Napareuli appellation
- Winemaking technology in Napareuli
- Tasting Marani 2013. Review of Georgian wine Napareuli
- Quality assessment based on the BLICE principle
Freshness, softness and a lighter body of wine…
You must admit, these are not very unusual characteristics for Georgian wines? Such unique wines come from Napareuli, one of the microzones of Kakheti. All these qualities of wine are acquired due to special climatic conditions in Napareuli.
Climatic and geographical features of Napareuli
Napareuli is characterized by precipitation, high humidity and less sunlight. The location of the microzone affects the organoleptic profile of the wine. Let’s see how this is interconnected.
Geographical location of Napareuli
The nature of Georgia provides a wide variety of microzones in any region of the country. Each of the microzones is unique in its own way.
Napareuli stands out because, unlike the richness and tannic structure expected from Saperavi wine, it has softness, elegance and lightness.
The Napareuli microzone is named after the settlement of the same name and includes five more.
Climate specifics
- The main feature of Napareuli is that the amount of precipitation there is twice as high, and the number of hours of sunshine is significantly less than on the opposite bank of the Alazani River (about 1,500, as opposed to 2,050).
This can be explained by the fact that the clouds, trapped by the Caucasus peaks, remain longer in the foothills, where the Napareuli microzone is located. As a result, the vines receive less sunshine, and the berries accumulate less sugar, which is why Napareuli wines seem lighter compared to, for example, Mukuzani.
- Frequent cloudiness also affects the amount of precipitation, which is about 800 mm per year.
Precipitation can be observed mainly in spring (34%) and summer (32%, especially in May-June). To a lesser extent, during the ripening of grapes from July to September. In autumn and winter, there is even less precipitation: 22% and 12%, respectively.
In addition, hail and showers are possible from May to October, which can damage the vines or the grapes themselves and reduce the harvest. Spring frosts also occur in Napareuli, with a higher probability in March, and less often in April.
- The last thing worth noting is the windy weather and frequent snow cover (short-lived and unstable).
Napareuli soils and relief
In the north, the Napareuli microzone borders the southern foothills of the Caucasus, and in the south it gently descends to the Alazani River. Thus, vineyards are located on small slopes facing south and southwest, on the left bank of the Alazani River, on the left and right banks of its tributaries Stori and Lopota. They are located at 42 latitude, i.e. in the favorable for winemaking interval between 30 and 50 latitudes. The height of the microzone above sea level is 400-500 meters, and the slope is from 4 ° to 5 °.
Soils in Napareuli are:
- sedimentary;
- alluvial;
- proalluvial.
Sedimentary are sandy and clayey soils with a gravel layer. They were formed in the Quaternary period under the influence of the Alazani, Lopota and Stori rivers.
The composition of alluvial and proalluvial soils varies depending on the location. Such soils can be clayey and sandy with a limestone component and loam.
The structure of alluvial soils varies from compact to lumpy, the texture – from heavier to lighter. The color of the soils is brownish-gray, with the brown shade prevailing on the surface, and gray – in the deeper layers.
Deluvial soils have a loose structure and a brown shade, which is given to them by their fertile layer. In texture, deluvial soils also vary from light clay to heavier loam. In some areas, you can also find limestone deposits.
Obviously, on such different soils, the grapes acquire different characteristics, which are then transferred to the wine.
Styles of wines of the name Napareuli
We are already familiar with the peculiarity of the red wine Napareuli from Saperavi – a lighter body compared to other wines from this variety and a delicate aroma of fresh fruits.
But Napareuli also exists in white color, from the variety Rkatsiteli. Napareuli white wine has a straw-yellow color, floral aroma and a pleasant refreshing taste with hints of apricot and citrus.
Winemaking technology in Napareuli
Napareuli red and white wines are dry, i.e. they are produced by complete fermentation.
Then, red wines go through a stage of aging in barrels – at least 1 year. Aging gives a pleasant hint of spices to their delicate fruity bouquet.
White wines do not necessarily go through this stage, but are aged in neutral vats. This preserves their bright and fresh citrus-fruity profile.
We have come to the most “delicious” part of this article – wine tasting.
Marani 2013 Tasting. Review of Georgian Wine Napareuli
After studying Napareuli wines from various sources, I expected a light, refined wine, more like a Pinot Noir from the Loire Valley. And I was pleasantly surprised to taste a serious, deep and warming wine that was, nevertheless, surprisingly elegant.
Remember, more rainfall and less sunlight means less sugar and more acidity in the grapes.
Color: rather rich than medium intensity, ruby. Despite the 2-year age difference with Saperavi Zurab Tseriteli 2015, Marani Napareuli 2013, unlike the previous one, did not have garnet highlights.
Aroma: A delicate, even slightly closed aroma of medium intensity, which opened up gradually, becoming more and more multifaceted. The first to appear were clearly distinguishable, but subtle notes of sweet spices (cinnamon, cloves, nutmeg), which then smoothly turned into fresh fruity shades of red plum, red cherry and red currant with a slight hint of the tertiary aroma of dried red cherry.
Taste: A dry wine with a soft, enveloping fruit attack and an intensity of taste above average. In contrast to the aromas, the taste is primarily dominated by fruity notes (red cherry, black cherry, black currant), and only then do spicy notes of clove, smoke and subtle oak nuances (especially in the long and interesting aftertaste) emerge.
Body and acidity: The wine is above average in body, with high alcohol levels and fine-grained, slightly rough tannins (also above average). Acidity is above average.
Overall impression and quality rating: A wine of very good quality, rich and quite dense, but at the same time elegant. Mature and multifaceted organoleptic profile, well balanced, thanks to acidity and good tannin structure. By definition, the alcohol level in this wine is considered high, but it is well integrated, which gives a warming effect, but not heavy. The only thing that can be noted as a small minus is the relatively modest expressiveness of aromas compared to the taste.
Aging potential: the wine drinks beautifully at the moment and will suit lovers of tannic and serious wines. But thanks to its concentration (the level of body, tannins and richness of flavors) and a bouquet that has only just begun to acquire subtle tertiary characteristics, it is quite suitable for longer aging in a bottle and will easily lie for another 7-10 years.
Quality assessment according to the BLICE principle
Balance is a rich wine with a ripe, slightly sweet bouquet. Sufficient acidity and tannin structure create a harmonious ensemble. The refreshing effect of acidity allows you to balance the ripe juicy fruits in the taste and the warming effect of a fairly high degree of alcohol. As for the characteristics of the bouquet, here too there is a pleasant combination of spices and ripe red fruits, which do not dominate, but complement and gradually replace each other.
Length — a pleasant long aftertaste, gradually revealing even new hints (light bitterness and black pepper).
Intensity — the characteristics of tastes and aromas are quite pronounced and easily distinguishable. However, the wine seems a little brighter to the taste.
Complexity — an interesting, multifaceted profile with a dominant ripe red fruit, complemented by a variety of spices and herbs.
Expression — we can say that this wine reflects the specifics of Kakheti wines from the Saperavi variety, as evidenced by its rich color and taste, body, as well as pronounced spiciness.
When and what to drink with: this wine requires a serious dish. Rare beef steak with grand veneur sauce, for example, shashlik or grilled lamb – would be a good choice. However, you should not choose too hot a sauce, which can make the tannins harsh or rough and add an unpleasant bitterness to the taste. White poultry meat will be too neutral for this wine, but red meat (duck, goose, small game) is quite suitable.
Unlike the previous Saperavi from Kakheti (Zurab Tseriteli 2015), this wine can withstand not only traditional beef, but also the more pronounced and specific taste of game.
My gastronomic experiment
This time I decided to move a little away from traditional Georgian cuisine. The menu included Russian pies with cabbage and meat, mushroom and chestnut pâté, Bazas beef steak with polenta and pesto made from fresh herbs and walnuts.
It must be said that the pâté was not the best choice, as the sweet chestnuts and mushrooms with an umami element slightly changed the taste of the wine for the worse. But the meat and pesto were quite appropriate. Surprisingly, the spicy aged Ossau Iraty sheep cheese also went well with this wine.
