Georgian Wine - National Wine Agency

Otskhanuri Sapere

Another grape with the same linguistic root, but genetically distinct Saperavi, Otskhanuri Sapere is linked to Otskhana, a village in western Georgia hence meaning “Otskhana’s colorful.” Considered to be one of the oldest Georgian varieties, Otskhanuri Sapere grows only in the western part of the country, mostly in Racha-Lechkhumi and Imereti.

Otskhanuri Sapere has medium size leaves with three or five lobes; the teeth are triangular with sharp tips. Its medium-sized bunches are cylindrical-conical, composed of various-sized small and medium round berries. The berries themselves are dark blue. Budburst occurs in mid-April, with ripening in early October. It is susceptible to millerandage, hence uneven ripening and a problem with shot berries, or “hens and chicks.” It has average resistance toward most fungal diseases but is comparatively resistant toward grey rot (Botrytis cinerea), allowing it to remain on the vine even if it is a humid and rainy autumn – an advantage in western Georgia’s humid climate.

Otskhanuri Sapere wines are of an intense ruby color, and a distinctive flavor profile. Firmly structured and tannic, with high acidity, when young it exhibits bright flavors of cherries, forest fruits, plums and herbs. Grippy and toothsome when young, the wines peak after 10-15 years of aging, but can age for an additional 20-30 years. There were but 5 hectares in production reported in 2004, all family holdings in Imereti.

Dzvelshavi
“Shavi” being Georgian for “black,” the name for this autochthanous variety appears to mean “old black,” or “black tree,” or to derive Dzveli Obchuri, “old black the village of Obcha.” A relatively minor but ancient Georgian grape variety, of unknown origins, it is found throughout Imereti and Racha-Lechkhumi.
Dzvelshavi is vigorous, with round, large leaves, and wide, conical, relatively dense bunches. The round, medium-sized berries are dark red. Budburst is in mid-April; the grape reaches maturity in the end of September to early October. Dzelshavi is reasonably resistant toward most fungal diseases, but its thin skin renders it susceptible to mold if the fall is humid and rainy. 
Dzvelshavi is not known for producing high quality wines. Its light red juice has low extract and is often blended before fermentation with Otskhanuri Sapere, Mgaloblishvili or other grape varieties in an effort to produce an entry-level table wine. Together they can produce a medium-weight, deeply-colored wine with red fruit/herbal aromas. It can, however, produce a simple rosé. There were 685 hectares of vineyard reported in 2004, all in family hands.

Jani
Meaning “strong,” or “powerful,” this variety is also known as Jani Bakhvis (Jani Bakhvi, a village in western Georgia). Native to western Georgia, and known to make high-quality wine, Jani previously was widely planted throughout the province of Guria. Indeed, wine competitions between the Jani farmers of Guria and the Ojaleshi farmers of Samegrelo were common. Unfortunately, Jani fell prey to fungal diseases and phylloxera. In the early 20th century, using a low training system and American rootstocks, farmers began to rebuild their vineyards, but these, too, were destroyed by various disruptions throughout the tumultuous century. At the beginning of the 21st century, plantings of Jani were rare (there was only one hectare reported in the 2004 vine census), but due to its reputation as producing the finest wines of western Georgia, the government in 2014 began distributing thousands of Jani vines among winegrowers to resurrect the vine and wine.

Jani’s leaves are round or slightly oval, with triangular teeth. Its smallish, conical bunches are winged and sometimes loose. The dark-blue, round berries range small to medium, with very thick skin and firm, crispy flesh. Budburst occurs at the beginning of April with ripening in November. It is one of the lowest yielding of the Georgian varieties, producing only 2.2-3.5 tons/hectare. It is relatively sensitive to the pathogen that produces downy mildew, with average resistance to powdery. The resulting wines have moderate alcohol levels (12.5%). Jani is also enjoyed locally as a table grape; its thick skin contributes to maintaining its integrity during transport and storage.