Marbano Khashmi Saperavi

Marbano Khashmi Saperavi is a qvevri-aged Georgian dry red wine made from 100% Khashmi Bolnisi Saperavi grapes, bottled at 14.5% ABV in a 750ml format. Produced in the Khashmi village of the Kakheti region using the ancient Kakhetian method, this wine undergoes an extraordinary month-long skin maceration followed by eight additional months of aging in clay qvevri — a process that yields remarkable phenolic depth and tannic structure.

Quick Facts: ABV: 14.5%  |  Origin: Khashmi, Kakheti, Georgia  |  Dry Red Wine  |  Producer: Marbano Winery (Founder: Levan Bandzeladze)

Production & Heritage

Marbano Winery, founded by Levan Bandzeladze, is rooted in the winemaking traditions of the Khashmi microzone within Georgia's renowned Kakheti region. The Khashmi Saperavi is produced entirely using the Kakhetian method: whole clusters of the rare round-grained Khashmi Bolnisi Saperavi variety ferment and macerate with their skins for a full month inside buried clay vessels known as qvevri. After pressing, the wine continues to mature in qvevri for an additional eight months, allowing the naturally high tannins and phenolic compounds of the Saperavi grape to integrate and develop complexity without the influence of oak. This extended contact distinguishes the Khashmi bottling from more modern, stainless-steel-fermented Georgian Saperavi wines and places it firmly in the tradition of amber and skin-contact winemaking that UNESCO recognized as Intangible Cultural Heritage in 2013.

Tasting Notes

Aroma: The nose opens with intense coffee and dark chocolate, followed by layers of black tea and a subtle thread of vanilla. Beneath these darker aromatics, ripe red fruit and black plum emerge as the wine breathes.

Taste: On entry, the palate is met with concentrated black cherry and dark plum that carry significant weight. At mid-palate, the phenolic richness becomes apparent — firm, gripping tannins frame flavors of dried mulberry, espresso, and bitter cocoa. The structure is dense and full-bodied, with the 14.5% alcohol well-integrated into the fruit concentration.

Finish: The finish is long and deeply tannic, with lingering notes of dark chocolate, black tea, and dried stone fruit. A subtle earthiness, characteristic of qvevri aging, persists and adds mineral complexity.

How to Drink Khashmi Saperavi

This wine is best served at 16–18°C (61–64°F) and benefits from 30–60 minutes of decanting to let the tannins soften and the aromatic layers fully open. Its robust structure and concentrated fruit make it an excellent candidate for several wine-based drinks: a Georgian-style Mulled Wine using traditional spices like cinnamon and clove, which complement the dark chocolate and coffee notes; a Kalimotxo, where the wine's tannic grip and bold fruit hold up against cola; or a Red Wine Sangria with dark stone fruits and citrus that echo the plum and cherry core of the wine.

Best For

• Gifting a natural wine enthusiast drawn to ancient winemaking methods
• Pairing with a Georgian supra feast featuring grilled meats and walnut dishes
• Expanding a cellar with an authentic qvevri-aged Kakheti Saperavi
• Hosting a comparative tasting of traditional versus modern Georgian reds

Frequently Asked Questions

What does Khashmi Saperavi taste like? It delivers concentrated black cherry and dark plum flavors layered with coffee, dark chocolate, and black tea, all framed by firm, gripping tannins from extended qvevri maceration. The overall profile is dense, full-bodied, and deeply fruited with an earthy mineral undertone.

How does Khashmi Saperavi compare to Napareuli Saperavi? Both are premium Kakheti-region Saperavi wines, but Napareuli is typically aged for three years and produced from a designated microzone near Telavi, resulting in a more polished, refined tannic profile. Marbano's Khashmi Saperavi relies on the Kakhetian qvevri method with extended skin contact, producing a more phenolically intense and texturally rugged wine.

Is Khashmi Saperavi good for sipping neat? Yes — its complex layers of dark fruit, chocolate, and structured tannins reward slow, attentive sipping, especially after decanting for at least 30 minutes to allow the aromatics to fully develop.

Where is Khashmi Saperavi made? It is produced by Marbano Winery in the village of Khashmi, located within the Kakheti region of eastern Georgia. Kakheti is the country's most important wine-producing area, responsible for the vast majority of Georgian wine output.

What foods pair well with Khashmi Saperavi? Grilled lamb chops, whose charred fat cuts through the wine's tannins; beef mtsvadi (Georgian shashlik), which mirrors the smoky depth; walnut-and-herb pkhali, where the earthy nuttiness complements the wine's phenolic structure; aged hard cheeses like Georgian guda, which match the intensity; and dark chocolate desserts that echo the cocoa and coffee notes on the palate.

What sizes does Khashmi Saperavi come in? The standard bottling is available in a 750ml format.

Is Khashmi Saperavi worth the price? It positions as a premium artisanal Georgian wine, justified by the labor-intensive qvevri production, extended maceration process, and use of the specific Khashmi Bolnisi Saperavi clone — factors that place it above mass-produced Georgian Saperavi but within reach for collectors of traditional-method wines.

Why Khashmi Saperavi?

What sets this bottling apart is its unwavering commitment to the Kakhetian qvevri method — a month-long skin maceration followed by eight months of continued aging in buried clay, entirely without oak influence. The use of the specific round-grained Khashmi Bolnisi Saperavi clone, sourced from its namesake village, gives this wine a phenolic intensity and tannic architecture that standard Saperavi bottlings rarely achieve. For anyone seeking a direct, unfiltered expression of one of the world's oldest winemaking traditions, this is a benchmark example. It stands as a serious, cellar-worthy Georgian red that rewards patience and attention in equal measure.