Pheasant’s Tears currently produces about 40,000 bottles annually, one-third of which is exported to the United States. Unlike most wines produced by modern methods – including Teliani Valley’s – Pheasant’s Tears wines are organic and go through the entire fermentation process in amphora – large clay vessels buried underground.

Mr. Wurdeman said he believes strongly that Georgian winemakers should go back to their roots, rather than attempting to compete in the general wine market.

If “we could start making wines that could sell in the $200 price bracket and that were put out in limited quantities, then it would really change and develop Georgian wine in a positive way,” he said. “I think that it’s like a bird trying to fly through glass right now. The Georgians are saying, ‘We’ve taken out a $3 million loan from the bank, and we want to make a mass wine that’s going to be superpopular in California.’ Well, it’s not going to work. They have their own inexpensive jug wine, and they don’t need it to be sent from the Black Sea,” he said.

http://www.washingtontimes.com/news/2009/oct/23/georgian-wine-ages-well-after-2006-boycott/#

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