THE UK WINE TRADE MEETS GEORGIAN WINEMAKERS
In mid-October 2025, a group of leading UK wine professionals and communicators landed in Georgia for a week of discoveries and fun. Organised by the National Wine Agency of Georgia together with Swirl Wine Group, the itinerary brought together sommeliers, buyers and writers who shape what’s poured in Britain’s restaurants, wine bars and homes.
Among them were Paul Berukstis and Vitaliy Yeresko from Annabel’s in London, Daniele Palomba from Mark’s Club, Yoann Camail from The Walcot Group in Bath, Joseph Stark from Wild Shropshire, David Cartwright of Boutinot Wines, Isabel Salamon of Slonk Wine and the Clay Wine Contest, and Fiona Beckett, the award-winning writer and long-time Guardian columnist. Together, they formed a perfect cross-section of the UK’s modern wine scene — curious, quality-driven and keen to explore beyond the familiar.
From Tbilisi to the West
The journey began in Tbilisi, with a walk-around tasting that introduced 16 wineries and the country’s astonishing heritage.
Vinotel, a cozy boutique hotel in the historical core of Tbilisi, hosted a dinner with a flagship producer, Teliani Valley, where the guests could also taste the wines from its new project La Locomotive, and see how a large producer can champion creativity, giving winemakers freedom to experiment.
From there, the group headed west, discovering what makes Georgian wine so captivating and diverse.
In Kartli, they witnessed the contrast that defines the country’s wine identity: small natural producers and large historical estates. At Iago’s Winery, one of Georgia’s leading natural producers, they tasted skin-contact Chinuri, together with the wines from some other members of the Natural Wine Association of Georgia.
At Château Mukhrani, the focus shifted to organic vineyard management and international-style wines made in a royal-era estate now buzzing with new energy.
39 Qvevri Winery and Peradze Wine told another story — of family traditions and a modern approach to work with the clay vessels that remain the beating heart of Georgian winemaking. Tasting less popular varieties such as Shavkapito and Goruli Mtsvane was a highlight, too.
Imereti and Racha — warm hospitality and lighter style of wine
In Imereti, the region famous for lightweight amber and high-acidity white wines, the group met Baia and Gvantsa Abuladze at Baia’s Wine, whose family-run cellar has become a global symbol of Georgian women in wine. Château Labara added more layers — natural winemaking, modern labels, and warm Imeretian hospitality.
Finally, Racha–Lechkhumi offered perhaps the biggest surprise. Once known mainly for semi-sweet reds, the region is being reborn through producers like Naberauli and Melitoni Wines, who showcased elegant dry wines, white, amber and red, crafted in stone-lined cellars with both stainless steel and qvevri.
Every tasting, whether in a modest, family-run winery or in sleek new cellars, reflected a culture that never lost its roots while fearlessly reinventing itself.
For the UK guests, it was a first-hand encounter with the depth and diversity of Georgian wine. For Georgia, it was another milestone in building lasting relationships with those who pour, write about, and fall in love with its wines.
