Grapes
Usakhelauri
3 min
Overview
Usakhelauri (უსახელაური) is one of Georgia's most exquisite and scarce red grape varieties, native to the steep mountain valleys of Lechkhumi, particularly around the villages of Okureshi, Zubi, and Isunderi near the Rioni River. The name Usakhelauri translates as “nameless” - a reflection of its mysterious origin and exceptional character, as locals claimed it was “too unique to name.”
Renowned for producing naturally semi-sweet wines of extraordinary fragrance, balance, and delicacy, Usakhelauri is considered one of Georgia's most precious viticultural jewels. Its scarcity and manual cultivation on mountain terraces make it among the country's most expensive wines.
Characteristics
Usakhelauri is a late-ripening, low-yield grape grown on steep slopes (400-700 m) where mechanization is impossible. The vines are planted on stony, well-drained soils with high sun exposure and significant day-night temperature variation, fostering slow, even ripening.
Berries are small, dark blue, and thin-skinned, with concentrated aromas and naturally high sugar levels balanced by refreshing acidity. The combination yields wines of remarkable poise and natural sweetness without heaviness.
Wine styles
Usakhelauri wines are never fortified or artificially sweetened; their sweetness arises purely from natural fermentation halted by cooling or yeast exhaustion:
- Naturally semi-sweet reds - the classic Usakhelauri expression, with unfermented residual sugar and moderate alcohol (10-12%)
- Dry reds - rare, elegant, and floral, crafted by a handful of small producers
- Rosé or late-harvest wines - extremely limited, occasionally bottled experimentally
- Qvevri-aged semi-sweet - emerging niche style combining traditional fermentation with minimal intervention
Taste profile
Usakhelauri wines are prized for their rarity and finesse - fragrant, silky, and naturally balanced:
- Aromas: violet, rose petal, black cherry, raspberry, wild strawberry, cinnamon, and clove
- Palate: medium-bodied, velvety texture, lively acidity balancing residual sugar, long floral finish
- Dry versions: display elegance, fine-grained tannins, and red-fruit purity
Regions
Regions featuring Usakhelauri: Racha-Lechkhumi.
PDO
PDOs featuring Usakhelauri: Okhureshis Usakhelouri.
Food pairing
Usakhelauri's perfumed sweetness and refined acidity make it versatile:
- Semi-sweet: excellent with fruit desserts, chocolate, or soft blue cheeses
- Dry: pairs well with duck, pork, or spiced lamb dishes
- Also ideal as a digestif-style wine, served lightly chilled at 14-6 °C
- Its balance of aroma and freshness makes it a standout choice for special occasions or slow, elegant sipping
Winemaking notes
Usakhelauri's natural sugar content (often above 23-24 %) allows spontaneous fermentation to begin vigorously, then slow naturally due to low nutrient availability and temperature decline in mountain cellars. Fermentation stops before dryness, preserving residual sugar.
Most producers avoid oak aging to protect fragrance, instead maturing wines in inert vessels or qvevri. Some experiment with partial skin contact for subtle tannin and spice. Every bottle is the result of meticulous handwork - from harvest to fermentation management.
Key producers
Authentic Usakhelauri wines come from small, often family-run estates in Lechkhumi, including Usakhelauri Vineyards, Tchrebalo Winery, Lagvinari, and Teliani Valley's Limited Reserve series. Production quantities are typically counted in hundreds, not thousands, of bottles per year.
Summary
Usakhelauri (უსახელაური) is the pinnacle of Georgian elegance - a mountain-born grape yielding naturally sweet wines of grace, perfume, and rarity. Its name may mean “nameless,” but its reputation stands unmatched: the embodiment of Georgian craftsmanship, terroir, and the beauty of small-scale viticulture carried on through generations.
