Bedoba Saperavi

Bedoba feels like a perfect introduction to why Georgian wine has become so exciting for modern wine drinkers. Deeply rooted in one of the oldest winemaking cultures on earth, but presented in a way that still feels fresh, approachable and hugely drinkable, the wines manage to bridge ancient tradition and modern style without losing the soul of either. The name itself translates roughly as “day of luck” or “fortunate day,” which honestly feels quite fitting once you open a bottle and realise how much character is packed inside for the price.

The project was created through a collaboration between Georgian winemaking tradition and Swiss wine entrepreneur Thierry Fontannaz, who became fascinated by Georgia’s extraordinary wine culture after travelling through the country more than a decade ago. Rather than modernising everything beyond recognition, Bedoba focuses on showcasing indigenous Georgian grapes and traditional techniques while keeping the wines polished and accessible enough for a wider international audience.

The wines come primarily from Kakheti, Georgia’s most important wine region and essentially the spiritual heartland of the country’s 8,000-year-old winemaking history. This is a landscape of dramatic valleys, mountain influence, mineral-rich soils and ancient vineyards where winemaking traditions have survived invasions, empires and Soviet industrialisation largely intact. Georgia’s famous qvevri method, fermenting and ageing wine in large clay vessels buried underground, still plays a huge role here and forms part of UNESCO’s Intangible Cultural Heritage.

Bedoba’s wines lean heavily into that heritage while still feeling modern and balanced. The Saperavi has become especially popular, combining Georgia’s iconic native red grape with partial qvevri ageing to create a wine full of dark berries, spice, black pepper and earthy depth, but with enough freshness and polish to avoid becoming overly rustic. There’s richness and warmth to it, but also this lovely savoury edge running underneath everything that makes it incredibly food-friendly. Roast lamb, grilled meats and slightly chaotic dinner parties all feel very appropriate companions.

The orange wine is equally impressive and probably one of the easiest gateways into skin-contact wine for people still slightly suspicious of the whole category. Made from local grapes like Kisi and Rkatsiteli, with extended skin contact and qvevri influence, it delivers layers of dried apricot, citrus peel, herbs, tea-like texture and gentle spice while staying surprisingly approachable and fresh. It tastes ancient and modern at the same time somehow, which is basically Georgian wine in general really.

What makes Bedoba especially appealing is that the wines never feel gimmicky or overly “natural wine” about themselves. They respect Georgia’s ancient methods and native grapes, but they are still built around drinkability first. There’s texture, history and complexity, but also warmth and generosity. The wines feel welcoming rather than intellectual, which is probably why so many people end up getting slightly obsessed with Georgian wine after trying a bottle or two.