Winery United StarsMukuzani
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Mukuzani of Winery United Stars in the region of Kakheti often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Discover the grape variety: Saperavi
Deeply coloured, powerful reds with inky robe (teinturier grape with red flesh) and tight tannins, with intense aromas of blackberry, blackcurrant, black plum, spices, leather and balsamic notes. High acidity and fine ageing potential. Often made by the ancestral qvevri method (buried clay jar), it signs the great Georgian reds of Kakheti (Mukuzani, Kvareli, Napareuli). Also in Russia, Ukraine and Australia. Ancient Georgian variety.
Last vintages of this wine
The best vintages of Mukuzani from Winery United Stars are 2016, 2015, 2014, 0 and 2017.
Informations about the Winery United Stars
The Winery United Stars is one of of the world's greatest estates. It offers 5 wines for sale in the of Mukuzani to come and discover on site or to buy online.
The wine region of Mukuzani
Georgian micro-AOC in Kakheti at the Caucasus foothills, clay-limestone soils. Saperavi monovarietal signature (native teinturier with red pulp, 5-6 millennia in Kakheti). Signature full-bodied deep reds with notes of black candied cherry, blackberry, plum, ink, leather, tobacco, dried herbs and a balsamic oaky touch, firm tannins and dense palate — dark robe, minimum 3-year oak ageing, long-keeping. Venerable Caucasus gastronomic wine.
The wine region of Kakheti
Cradle of amber and orange wines, vinified in qvevri (buried clay jars, UNESCO). Skin-macerated Rkatsiteli whites: signature notes of dried apricot, walnut, honey, orange peel and black tea, fine tannins and controlled oxidation. Deep, tinctorial Saperavi reds with black fruit, plum, spice and firm tannins, age-worthy. Also Mtsvane and Kisi in white, fresh and floral.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
