Nestled in the enchanting city of Sighnaghi, renowned for its rich history as a royal town and a key trading hub along the Great Silk Road, Pheasant’s Tears Winery and Restaurant offers a unique dining and wine experience. Surrounded by 23 historic towers, Sighnaghi, often referred to as the City of Love, boasts breathtaking views of the Alazani Valley, making it a romantic destination for visitors.
This picturesque town provides the ideal backdrop for Pheasant’s Tears, a beloved establishment known for its commitment to delivering exceptional food and wine while showcasing the region’s ancient traditions. Guests who have experienced this winery can attest to its success in creating a warm, inviting atmosphere, complemented by acclaimed wines and a staff that feels like family. For anyone visiting Sighnaghi, a stop at Pheasant’s Tears is an absolute must.
One of the first questions that often arises is, “Why is the winery called Pheasant’s Tears?” According to founder John Wurdeman, the name is inspired by a local legend from Kizikhi in the Kakheti Region. This tale suggests that only the finest wine can bring a pheasant to shed tears of joy while drinking it. Captivated by this story, John felt it was the perfect name for his establishment, reflecting both the quality of the wine and the emotions it evokes.
John Wurdeman, an American artist, has called Sighnaghi home for over two decades. Originally from Santa Fe, New Mexico, and later moving to Virginia, John discovered his deep passion for Georgian culture at the young age of 15 after stumbling upon a CD of Georgian folk music. The more he learned about Georgia, the more he recognized it as an undiscovered gem. Eager to delve deeper, he sought information about the country, but resources were scarce. His opportunity came while studying in Moscow when he visited Georgia for the first time.
During his visit, John was invited to a traditional feast, and after a series of toasts, the tamada (host) invited musicians to play the very music that had first captured his heart as a teenager. In that moment, John realized the profound connection he would have with Georgia and its culture.
In 1996, John returned to Georgia to conduct research for his thesis, which aimed to demonstrate that traditions can inspire creativity rather than stifle it. A passionate wine lover, he chose to focus on the Rtveli grape harvest festival, immersing himself in the celebrations, sketching, and painting the vibrant scenes.
After marrying a Georgian woman in 1999, John envisioned a tranquil life as a painter in Sighnaghi, a town that seemed forgotten by the outside world. However, in the years that followed, the Georgian government revitalized the town, attracting visitors from near and far. In 2007, a local named Gela Patalashvili approached John while driving a tractor by his vineyard, saying, “I know how much you have done for Georgian folk melodies and chants, but why have you ignored wine? Wine is as important to Georgian culture as polyphonic singing.” Inspired by Gela’s words, John embraced the idea of winemaking, and together they began producing Georgian wines.
John firmly believes that grapes cultivated with love, positive energy, and sensitivity will naturally transform into exceptional wines. At Pheasant’s Tears Winery and Restaurant, all grapes are organically farmed in the winery’s own vineyards. To ensure the grapes remain undamaged during transport, a cellar has been constructed right in the vineyard, allowing for immediate harvesting and pressing before the heat of the day sets in.
John is a strong advocate for the natural wine movement, and his winemaking practices reflect this philosophy. All wines at Pheasant’s Tears are crafted in traditional clay vessels, which are first soaked in beeswax and then buried underground. The qvevri vessels, used for both primary and secondary fermentation as well as storage, vary in age, with some dating back to the mid-19th century. Only natural yeast is employed in the winemaking process.
During your visit, you can sample a diverse range of wines from Pheasant’s Tears, including their exclusive experimental cuvee, as well as an assortment of natural wines sourced from around the globe. The winery offers various wine experiences, from ordering a bottle or glass to more organized tastings or food and wine pairings.
We recommend trying the following:
Pheasant’s Tears Kisi, Kakheti, Georgia: This amber-hued white wine is aromatic, featuring a delightful blend of herbs and pear, complemented by a touch of tannic structure.
Pheasant’s Tears Saperavi, Kakheti, Georgia:
This robust red wine is characterized by its vivid black fruit flavors, delivering a dense, intense experience with a firm tannic backbone that lingers on the palate.
Pheasant’s Tears Rkatsiteli, Kakheti, Georgia: As you sip this white wine, you’ll discover delightful notes of apricot and peach. Its strong essence is complemented by a gripping, peppery finish that rounds out the tasting experience beautifully.
The culinary offerings at Pheasant’s Tears Restaurant are expertly managed by Gia Rokashvili, who visits the local farmer’s market daily to source fresh ingredients for that day’s menu. His culinary philosophy centers around a simple yet profound concept: selecting the finest ingredients to create dishes that reflect the authentic meals Georgians typically enjoy at home. Gia’s passion for cooking extends beyond traditional Georgian cuisine; he also draws inspiration from global culinary traditions, allowing him to infuse variety into the Pheasant’s Tears menu based on his mood and the season.
The restaurant’s ambiance is warm and inviting, making it the perfect place to relax and enjoy a meal paired with exquisite wines. The menu features a range of traditional Georgian dishes, meticulously prepared to highlight the flavors of the region. From hearty stews to fresh salads, each dish is crafted with care, ensuring that guests experience the true essence of Georgian hospitality.