Saperavi is a bold, deep-hued red making waves with Aussie winemakers and drinkers who love their wine packed with dark fruit, structure, and a sense of adventure. Originally from Georgia, it’s a teinturier grape, meaning both the skin and flesh are red, so the wine pours almost inky, living up to its name which means “dye” or “paint.”

For anyone who enjoys Shiraz, Cabernet, or even something a bit more wild like Nebbiolo or Blaufränkisch, Saperavi slots right in. Expect to see dark berries, licorice, black olive, earth, smoked meat and a real backbone of acidity and tannin. Young Saperavi can be a little tart or tight, but with a bit of bottle age, these wines soften, gain complexity, and flesh out with chocolate, tobacco, and a lovely savoury spice.

What’s great is how well Saperavi adapts to different Australian regions. The cool climate styles are tight, brisk, and a bit more reserved, needing a little patience for the fruit and florals to shine. The warmer climate versions, like those popping up in Barossa and McLaren Vale, are a touch richer, smoother and more approachable young, think juicy dark cherries, black plums, and a bit less angular. All are deeply coloured and hugely flavoursome.

Food pairing is classic big red territory: anything grilled, roasted or with a bit of smoked lamb, beef ribs, slow-cooked shanks, or even richer veg dishes. It also holds its own with hard, aged cheeses or something with a bit of spice or earthiness.