Ancient Grapes (Chapters)

The Concept:

A rare and historically rich chapter exploring Georgia, Armenia and the surrounding Caucasus region — widely regarded as wine's birthplace. Focused on indigenous, hard-to-source grape varieties, paired with local snacks rather than a full meal, keeping the format intimate and culturally grounded. The aim is to gain a sense of what wine was and tasted like in ancient times — through variety, technique, identity, and sense of place. These are wines without "make-up" or modern vinification practices that can obscure the stylistic identity of the final product. Most producers in these ancient vine basins still make wine the same way they did over the past 8,000 years — qvevri, amphorae, old vines, low oak, and low sulfite influence.

The Wines Indigenous, hard-to-source varieties from Georgia, Armenia and the wider Caucasus, vinified using traditional ancestral methods — qvevri and amphorae ageing, minimal oak, and low sulfite intervention.

The Details