Georgian Wine Making Its Arrival In Malaysia – Try Pheasant’s Tears at Vyne
Experience wine like it was made 8,000 years ago from its birthplace. Discover Pheasant’s Tears, a cult-favourite natural winery from Georgia that uses traditional qvevri clay pots to produce expressive and flavourful wines. These bottles are bold, earthy, and surprisingly perfect with local Malaysian flavours like asam pedas, satay, and kerabu mangga. Now exclusively available at Vyne.
When we say “Georgian wine,” you might think we’re talking about a bottle from the American South — but nope! It is actually wine from its actual birthplace - that is 7,500 km away to the Caucasus mountains in the country of Georgia!
And nestled in Georgia’s sun-drenched hills is Pheasant’s Tears, a winery that’s turning heads and filling glasses with a winemaking tradition that’s older than most civilizations.
The American artist, winemaker, cook, forager, and founder of Pheasant's Tears John Wurdeman.
[Source: Apartamento Magazine]
Georgian wine refers to wine made in Georgia — the country, not the US state. But it’s more than geography; it’s about technique, heritage, and flavour that tells a story 8,000 years in the making. What makes it so special? The qvevri (say it like kweh-vree), a giant buried clay pot that’s closely connected to Georgian winemaking.
Unlike most imported wines that are typically fermented in steel tanks or oak barrels that we come across in Malaysia, Georgian wines like those from Pheasant’s Tears are aged underground in these qvevri. It’s not just cool; it’s UNESCO-protected ancient winemaking tech.
Pheasant's Tears Winery
[Source: Georgian Holiday]
Here’s the magic: the grapes are crushed and fermented right after harvest. Then, they’re placed in qvevri that are over 100 years old dating back to the 19th century. Sticking to tradition, the wine matures naturally, without additives, artificial temperature control, or oak influence.
Fermentation is slow and honest - without additives or oak influence.
In hand-crafted clay pots (the qvevri) buried underground.
Maceration lasts 3 weeks to 6 months, depending on the grape.
This method gives the wines a raw, expressive, earthy character — think orange wine with grip, or reds that taste like they've seen things.
[Source: Apartamento Magazine]
Pheasant’s Tears is more than just tastings and tours but art, heritage, and traditions. The family hosts traditional supra feasts with folk singing, polyphonic harmonies, and hearty home-cooked meals, all to share laughter, soulful music, and flowing wine.
[Source: La Cabane]
You’d also be surprised how well Georgian wine pairs with Malaysian flavours. The skin-contact amber wines from Pheasant’s Tears, with their tannic edge and savoury complexity, are fantastic with:
Nasi Ulam or Kerabu Mangga – vibrant herbs meet vibrant wine.
Charcoal-grilled satay – smoky, fatty, and perfect with a structured qvevri red.
Asam Pedas – yes, even that! A tart, rustic amber wine can balance the spice.
It’s wine for people who like to feel their food and drink.
We’ve brought in a limited batch of Pheasant’s Tears to Vyne.
🛒 Browse our Georgian wine selection now! 🛒
