Georgia: Kartli

Perfect with seafood, poultry. Its also pair beautifully with roasted meats and aged cheeses.

Sauvignon Blanc is not indigenous to Georgia. It was introduced during the late Soviet period (1950s–1970s), mainly for:

• Experimental plantings

• High-acidity white wine production

• Later, export-oriented styles

After the 2000s, Georgian winemakers began seriously refining Sauvignon Blanc, focusing on terroir expression rather than mass production.

Main Sauvignon Blanc Growing Regions in Georgia

Kakheti (Primary Region)

Kakheti is the heart of Sauvignon Blanc production.

Key subzones:

• Gurjaani

• Telavi surroundings

• Tsinandali area

• Kvareli foothills (cooler sites)

Why Kakheti works:

• Continental climate

• Large day–night temperature swings

• Controlled yields

• Ability to preserve acidity while achieving aromatic ripeness

Style:

• Fresh

• Aromatic

• Structured

• Often closer to Loire than New World styles

Kartli (Emerging & High-Quality)

Kartli is increasingly respected for white varieties.

Advantages:

• Higher altitude

• Cooler climate than Kakheti

• Slower ripening

• Crisp acidity

Style:

• Lean

• Mineral

• Citrus-driven

• Elegant and restrained