Igavi Tsolikouri Imereti 2024

Igavi Tsolikouri 2024 comes to us courtesy of Aidan Raftery, owner & winemaker, who is producing small batch natural wines in Georgia. He is based in the Imereti region in western Georgia, one of the country’s most important but stylistically distinct wine regions. Imereti sits along the Rioni River in the foothills of the Caucasus and is known for producing wines with higher acidity, lighter body, and a more restrained, mineral-driven profile compared to the richer, more tannic wines of Kakheti. Igavi is a small, modern natural-leaning producer working with old vine parcels and traditional Georgian varieties, focusing on site expression and low-intervention winemaking.

This wine is made from 100% tsolikouri, one of the most widely planted white grapes in western Georgia. Tsolikouri is prized for its versatility and naturally bright acidity, often showing citrus, orchard fruit, and a subtle herbal or honeyed edge depending on the winemaking style. In Imereti, it is frequently made in a lighter, fresher style compared to the more deeply macerated or amber expressions seen in other parts of Georgia.

For the 2024 vintage, the grapes are typically hand harvested from hillside vineyards and fermented with native yeasts. Igavi’s approach leans toward a balance of tradition and precision, often incorporating short skin contact or gentle pressing, followed by aging in neutral vessels such as stainless steel or older oak, allowing the varietal character to remain front and center. Some bottlings from the region also see a short period of aging under a light veil of oxygen, which can add subtle savory and textural complexity without pushing the wine into a fully oxidative style.

In the glass, the wine tends to be crisp and energetic, showing notes of green apple, pear, citrus peel, and white peach, with hints of wild herbs and wet stone. The palate is typically dry, focused, and lifted by bright acidity, finishing with a clean mineral edge. It works particularly well with simple, fresh foods like grilled fish, salads, roast chicken, and lightly seasoned vegetable dishes, and it also serves as a clear introduction to the more linear, high-acid style that defines many Imeretian whites.