A fascinating example of what happens if you take an international variety (Cabernet Sauvignon in this case) and ferment/mature it in a qvevri – in this case the wine was also matured in oak. Cabernet’s minty blackcurrant footprint is clearly present, together with herbaceous, spicy and balsamic hints. This is a big wine, with very ripe fruit, but super fresh and really rather elegant. Perhaps not entirely authentic, but original and stays true to the qvevri style. I drank this with Christmas roast goose and all the trimmings – a tough gig, but it held up.