Georgian Mountain Softstep

Ojaleshi

Ojaleshi

Ojaleshi

Climbing high up the trees in Samegrelo is how I spent my childhood. People call me a gentle walker of the peaks because I offer deep color without the heavy weight, bringing elegance to the wild Caucasus.

Climbing high up the trees in Samegrelo is how I spent my childhood. People call me a gentle walker of the peaks because I offer deep color without the heavy weight, bringing elegance to the wild Caucasus.

Climbing high up the trees in Samegrelo is how I spent my childhood. People call me a gentle walker of the peaks because I offer deep color without the heavy weight, bringing elegance to the wild Caucasus.

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Native Red Gems

Body

Soft Muscle

Tannins

Barely Felt

Acidity

Vibrant Balance

Sugar

Savagely Dry

Ojaleshi grape berry illustration for wine education.

Rose

Plum

Earth

Cinnamon

Red Cherry

Strawberry

Why you'll like me

Why you'll like me

I'm versatile

I'm silky

I'm aromatic

You will love me because I don't demand a steak to make sense. I'm versatile enough to be sweet or serious depending on the mood. My texture is silky rather than gripping, making me the perfect companion for a long conversation by the fire. I bring ancient history into your glass without acting dusty or old-fashioned.

You will love me because I don't demand a steak to make sense. I'm versatile enough to be sweet or serious depending on the mood. My texture is silky rather than gripping, making me the perfect companion for a long conversation by the fire. I bring ancient history into your glass without acting dusty or old-fashioned.

You will love me because I don't demand a steak to make sense. I'm versatile enough to be sweet or serious depending on the mood. My texture is silky rather than gripping, making me the perfect companion for a long conversation by the fire. I bring ancient history into your glass without acting dusty or old-fashioned.

Why maybe not

I'm late-ripening

I'm lighter

I'm subtle

If you only drink ink-black wines that chew on your gums, I might feel a bit too delicate for you. I take my sweet time to ripen, often making winemakers wait until winter to pick me. Patience isn't just a virtue here, it is a strict requirement for my existence.

If you only drink ink-black wines that chew on your gums, I might feel a bit too delicate for you. I take my sweet time to ripen, often making winemakers wait until winter to pick me. Patience isn't just a virtue here, it is a strict requirement for my existence.

When drinking, notice this

Ruby color

Rose notes

Peppery spice

Look for a vibrant ruby hue that glows in the glass rather than sits like oil. On the nose, I tend to show off bright red fruits and a floral kiss of roses. My finish usually carries a cracked pepper spice that keeps things interesting without weighing you down.

Look for a vibrant ruby hue that glows in the glass rather than sits like oil. On the nose, I tend to show off bright red fruits and a floral kiss of roses. My finish usually carries a cracked pepper spice that keeps things interesting without weighing you down.

Look for a vibrant ruby hue that glows in the glass rather than sits like oil. On the nose, I tend to show off bright red fruits and a floral kiss of roses. My finish usually carries a cracked pepper spice that keeps things interesting without weighing you down.

They also call me

No regional nicks

MY LIFE STORIES

High Climber

High Climber

High Climber

I was born in the lush, green heart of Samegrelo, Georgia. My name literally translates to "growing on a tree" in the Mingrelian dialect because that is exactly what I used to do. Before modern trellising tamed me, I would scramble up persimmon and alder trees to hang my clusters high above the ground. Harvesting me was a dangerous acrobatic act for the farmers, but the result was always worth the climb. Today, I mostly keep my feet closer to the earth, but my spirit remains in the canopy.

I was born in the lush, green heart of Samegrelo, Georgia. My name literally translates to "growing on a tree" in the Mingrelian dialect because that is exactly what I used to do. Before modern trellising tamed me, I would scramble up persimmon and alder trees to hang my clusters high above the ground. Harvesting me was a dangerous acrobatic act for the farmers, but the result was always worth the climb. Today, I mostly keep my feet closer to the earth, but my spirit remains in the canopy.

The Survivor

The Survivor

The Survivor

Like many of my cousins, I nearly vanished from the history books in the late 19th and early 20th centuries. Fungal diseases and that dreadful Phylloxera pest hit my high-flying vines hard. I almost became a ghost story, whispered about by old farmers who remembered my taste. Fortunately, dedicated growers in the Samegrelo region refused to let me die. They nurtured me back to health on lower, safer ground, proving that I'm much tougher than my elegant flavor profile suggests.

Like many of my cousins, I nearly vanished from the history books in the late 19th and early 20th centuries. Fungal diseases and that dreadful Phylloxera pest hit my high-flying vines hard. I almost became a ghost story, whispered about by old farmers who remembered my taste. Fortunately, dedicated growers in the Samegrelo region refused to let me die. They nurtured me back to health on lower, safer ground, proving that I'm much tougher than my elegant flavor profile suggests.

Winter Harvester

Winter Harvester

Winter Harvester

I'm in no rush to leave the vine. In the Samegrelo region, I hang on tight until late November or even December. This long growing season lets me soak up every last bit of autumn sun, developing sugar while keeping my acidity razor-sharp. Sometimes I'm turned into a semi-sweet treat, and other times I'm a dry, spicy red. I like to keep you guessing, but that late harvest ensures I always bring intensity and depth to the party.

I'm in no rush to leave the vine. In the Samegrelo region, I hang on tight until late November or even December. This long growing season lets me soak up every last bit of autumn sun, developing sugar while keeping my acidity razor-sharp. Sometimes I'm turned into a semi-sweet treat, and other times I'm a dry, spicy red. I like to keep you guessing, but that late harvest ensures I always bring intensity and depth to the party.

REGIONS I LEAD

Racha-Lechkhumi

Hidden deep in the Caucasus, this area is the tiny, sparkling jewel box of Georgian winemaking. It is where sugar levels spike naturally because the sun hits these steep slopes just right, creating liquid candy.

Hidden deep in the Caucasus, this area is the tiny, sparkling jewel box of Georgian winemaking. It is where sugar levels spike naturally because the sun hits these steep slopes just right, creating liquid candy.

REGIONS I HELP

Imereti

West of the Surami Range lies a land where wines embrace a zesty kick. It is less heavy on the tannins than its eastern neighbor, focusing instead on vibrant whites and crisp, energetic sparkling options.

West of the Surami Range lies a land where wines embrace a zesty kick. It is less heavy on the tannins than its eastern neighbor, focusing instead on vibrant whites and crisp, energetic sparkling options.

WINE STYLES I LEAD

Georgian Ojaleshi

Deep in western Georgia, this late-ripening wonder creates liquids vibrating with pepper and pomegranate energy. It balances distinct sweetness with cracking acidity, proving that red wines do not need heavy oak to feel complete and satisfying.

Deep in western Georgia, this late-ripening wonder creates liquids vibrating with pepper and pomegranate energy. It balances distinct sweetness with cracking acidity, proving that red wines do not need heavy oak to feel complete and satisfying.

Georgian Ojaleshi

Deep in western Georgia, this late-ripening wonder creates liquids vibrating with pepper and pomegranate energy. It balances distinct sweetness with cracking acidity, proving that red wines do not need heavy oak to feel complete and satisfying.

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