The Georgian’s are slowly getting the hang of winemaking, having only started making it around 8,000 years ago, according to archeologists, who recently found trace elements of wine in large earthenware jars (known locally as qvevri) about 20 miles south of Tiblisi, the oldest of which dated back to 5,980 BC.

This magnificent wine, which was aged in the aforementioned qvevri (buried in the ground), tastes vaguely like the lovechild of a Grand Cru white burgundy and a Rioja Gran Reserva, although it doesn’t really ressemble either. It’s made from the Mtsvane grape, which appears to be held in high regard in Georgia, and is rich, yet vibrant, fruity yet salty, powerful yet elegant. I would happily pour this to a serious wine aficionado and expect them to place it somewhere in the upper price echelons while watching them pull their hair out trying to guess its origin. Don’t be put off by the unfamiliar nomenclature, the flavours of orchard stone-fruits, struck flint and toasted nuts are well within the comfort zone of most wine drinkers, even if the appellation of Bodbiskhevi isn’t. 13% alc. Drink now-2030.

Organic farming. Vegan friendly.