On our tour of South and West Georgia, returning to Tbilisi from Kutaisi we turned off the main road just after Gori, and headed South through the beautiful Ateni Valley for around 6 km. Just past the Sion Church, you will find a footpath on your left hand side. Take that path for a further kilometre or so, across the footbridge over the river, and you arrive at Nika Vacheishvili’s marani and guesthouse. As evidenced by the 4×4 parked there, you can drive right up to the house if you approach from another direction and know your way, but ours was the more obvious route. Here we see vineyards in front of the church, and behind that a hint of the landscape of the valley.
We were welcomed by Nika (centre), and joined briefly by his wife Diana when eating lunch. Nika used to be the Georgian Minister for Culture, Heritage and Sport, and decided to create the wine cellar and guesthouse in this location while working on the restoration of the Sion Church.
Wine production is small-scale, organic and natural, but it does not, as you may expect if you have been reading my blog, involve qvevri. Nika decided to start his winemaking in stainless steel, but has plans to use qvevri in the future. It would be interesting to see how the switch to qvevri will impact his wines.
Unfortunately I cannot remember many details of the lunch, but it was all good. However, one thing I do remember as being particularly impressive was actually one of the more modest dishes: sliced beetroot. In England I am used to having this served in a little watered-down vinegar, but here the Georgian sour plum sauce (tkemali) took the vinegar role, and brought it to a whole new level.
We had three wines served at lunch. Putting together my scrappy notes and information from the web, I believe we had the 2017 and 2016 vintages of the Atenuri – a wine from the Ateni Valley of 80% Chinuri and 20% Gorula Mtsvane. And the third wine was 2015 Koshkebis Chinebuli – made from 50 years old Chinuri vines – Koshkebis is Georgian for towers, and Chinebuli is a another name for Chinuri. To be honest, I am afraid to say I did not like these wines very much. I found the two Atenuri wines to be out of balance, in that they were too alcoholic for the body and aromatics. And the Koshkebis Chinebuli, although it had developed some interesting Riesling-like petrol notes, was a little musty. But I am a big believer in the subjectivity of wine appreciation, and my wife, whose opinions I respect, thought the wines were good. Maybe my palate was having an off-day.
Regardless, if you are looking for good food, and a quiet place to relax for a few days in beautiful countryside, Nika’s guesthouse should fit the bill.