Grapes
Ojaleshi
3 min
Overview
Ojaleshi (ოჯალეში) one of Georgia's most distinctive red grape varieties, native to Samegrelo in the country's humid western lowlands. The name Ojaleshi translates to “grown on a tree,” referring to the traditional Megrelian practice of training the vines to climb trees or tall stakes - a method that once defined viticulture along the Enguri and Tskhenistskali rivers.
The grape produces intensely aromatic, velvety wines with natural sweetness balanced by lively acidity. Once nearly forgotten, Ojaleshi has made a strong comeback, now cultivated across Samegrelo, Lechkhumi, and Adjara, where new producers are reviving its noble reputation.
Characteristics
Ojaleshi is a late-ripening, low-yield variety that thrives in moist, subtropical climates. It produces small, thick-skinned berries of deep purple color, rich in pigment and aromatic compounds. Despite high rainfall in its native regions, Ojaleshi performs best on elevated slopes where drainage is strong and sunlight ripens the fruit fully.
The grape naturally accumulates sugar without losing acidity - an ideal combination for semi-sweet and off-dry wines. Its moderate tannin and perfumed aroma give it a character reminiscent of Muscat or Cabernet Franc, yet uniquely Georgian.
Wine styles
Ojaleshi is the hallmark grape of western Georgia, producing wines of elegance, fragrance, and approachable freshness:
- Naturally semi-sweet reds - the classic Samegrelo expression; lush, perfumed, balanced by acidity
- Dry reds - increasingly produced in Lechkhumi and Adjara, emphasizing spice, florality, and structure
- Rosé wines - vibrant color, gentle sweetness, and soft floral aromatics
- Qvevri / amphora reds - rare but growing, showing earthiness and subtle grip
Taste profile
Ojaleshi wines are known for elegance rather than power - supple, perfumed, and effortlessly balanced:
- Aromas: violet, wild strawberry, blackberry, rose, black tea, clove, and spice
- Palate: medium-bodied, soft tannins, lively acidity, silky texture, long floral finish
- Semi-sweet styles: ripe cherry, plum jam, and hints of cocoa or dried herbs
Regions
Regions featuring Ojaleshi: Racha-Lechkhumi, Black Sea Coastal Zone.
PDO
While not a formal PDO, Ojaleshi is one of Georgia's most regionally identified wines, its name functioning as both grape and appellation descriptor.
Food pairing
Ojaleshi's combination of perfume and freshness makes it versatile:
- Semi-sweet: pairs beautifully with spicy or mildly sweet dishes (duck with pomegranate, roasted nuts, blue cheese)
- Dry: excellent with pork, veal, or lamb dishes, tomato-based sauces, and aged cheese
- Rosé: seafood, grilled vegetables, or picnic fare
- Overall: a wine that adapts easily to a wide range of flavors, from casual meals to festive dishes
Winemaking notes
Traditional Ojaleshi ferments in closed vessels or clay jars with native yeast. Fermentation is often arrested naturally when temperatures drop, leaving 20-40 g/L residual sugar. Dry versions undergo full fermentation, sometimes with light oak aging or extended maceration for structure.
Because of the grape's aromatic intensity, minimal intervention is preferred - too much oak or extraction can obscure its floral delicacy.
Key producers
Modern benchmarks include Makharebeli Wines, Teliani Valley, Natenadze's Wine Cellar, and Obene Winery in Samegrelo, along with several new coastal estates focusing on single-vineyard Ojaleshi.
Summary
Ojaleshi (ოჯალეში) stands as western Georgia's noble red - fragrant, supple, and timeless. Whether softly sweet or elegantly dry, it captures the spirit of the Black Sea coast: lush yet balanced, ancient yet reborn. Its revival signals the return of Samegrelo's unique voice in Georgia's modern wine landscape.
