~Introduction~

I first encountered Georgian wine around 2014.The very first one I drank was a wine from ourwines.
I still clearly remember the profound shock I felt at its taste—so distinctly different from any wine I had encountered before, as if it awakened something fundamental within me, like DNA or ancient memories. Around that same time, in 2013, traditional winemaking using qvevri had been inscribed on UNESCO’s Intangible Cultural Heritage list.

Even before that, through encountering wines by Josko Gravner, Radikon, and Frank Cornelissen, I had sensed a certain shared feeling among them. As I traced the source of that sensation, I came to learn that they were strongly influenced by Georgian winemaking, and my interest in the then-unknown country of Georgia gradually deepened.
Around 2014, I also remember that John Wurdeman, Iago, Ramaz Nikoladze, Nikoloz Antadze, Giorgi Natenadze, and the late Soliko Tsaiashvili of ourwines all visited Japan for the first time together. It was also in 2014 that I myself began cultivating grapes and released my first vintage through contract winemaking.

In 2014 at Osaka Mitte, together with producers from Georgia

After that, supported by many people, I spent eight years working toward my goal, and in 2021 my long-awaited winery was finally completed. However, in that same year, my vineyard was almost completely destroyed. This prompted me to rethink everything from the ground up, deciding to rebuild the vineyard while sustaining operations by purchasing grapes from farmers.
However, as the number of wineries increased year by year, securing grapes itself became increasingly difficult. In 2024, it was also time to convert my production license into a permanent one, but I was unable to renew it. With no backing or capital, I found myself in an extremely difficult situation where continuing winemaking became nearly impossible.

At the ten-year mark, I was forced to stop and reflect. As I thought about my future life, as well as the climate, society, and economic changes in Japan, I asked myself, “What is something I can do precisely because of this situation?”
I then realized, “Until now, I’ve been making wine in Japan without experiencing winemaking around the world—this might be the moment to visit wine regions globally.” And when that thought came to me, the first country that came to mind was Georgia.
In a lifetime of winemaking, it is not often possible to trace back to the very origin of 8,000 years of wine history—a place I had always wished to visit someday. Had everything gone smoothly, I might never have gone there in my life. Though it was the greatest crisis I had faced, I felt that it was also an opportunity. I was able to think of it positively.

And so, with only a one-way ticket in hand and no plans at all, I set foot in Georgia for the first time.
Though I wandered uncertainly, just three days later I was fortunate to have the opportunity to help with harvest and winemaking in the Kakheti region, which then led me to visit ourwines as well. Countless miraculous events unfolded—too many to write here—and I continued my journey as if guided by connections with people.
After about a month, I arrived at a winery in the village of Saguramo in the Kartli region, located about 50 minutes by car from the capital, Tbilisi.
The person who guided me during that visit was Mr. Giorgi Tevzadze (commonly known as goga). He is a winemaker who graduated from the Department of Viticulture and Enology at the University of California, Davis, and possesses a wide range of knowledge and experience—from traditional methods using qvevri without adding anything other than grapes, to technical styles tailored to varietal characteristics. He is also a wonderful person and a highly trusted producer in Georgia.
As we spoke for the first time, the conversation naturally turned to my past and my future. What he said to me at that moment remains deeply engraved in my memory:

“If you wish to continue making wine in the future, you can try it here as well. However, this year is already near the end of the harvest. If you can give me an answer now, I can introduce you to a nearby farmer who grows organic grapes. What will you do?”

I had hoped to be involved in winemaking in some way during my stay, but honestly, I never thought it would be possible for someone like me—a Japanese person with no connections and unable to speak the language. The moment I heard those words, I hesitated briefly, but before I knew it, I had answered on the spot, “Please let me try.”

There were two qvevri available, each with a capacity of 1,500 liters. To match that capacity, I needed to prepare about 3 tons of grapes. The farmer who was introduced to me kindly shared all of the remaining Chinuri grapes they had, just for me.
The joy of harvesting together with the villagers, the beauty of the landscapes I saw at that time, and the kindness of the Georgian people are things I will never forget for the rest of my life.
After that, while consulting with goga, I was allowed to freely make the wine from preparation through fermentation to bottling. During the production period, I was also blessed with many encounters, and it was truly a fulfilling and happy time.

As I continued to visit Georgia many times afterward, I became completely drawn to its culture, nature, and people. Now, I can clearly envision what it would be like to make this land my base in the future.
In 2024, I produced only two wines using Chinuri, but in 2025, my connections and trust with farmers have expanded further. In addition to Chinuri, I am working with indigenous Georgian varieties such as Tsolikouri, the red varieties Tavkveri, Shavkapito, and Orbeli Ojareshi—rare native grapes that remain only in specific villages.
These wines have completed fermentation and are now resting in qvevri. They are scheduled to be bottled from spring onward, and I plan to produce four cuvées: white, rosé, amber, and red. I am truly looking forward to how they will turn out.

As for how my life will unfold from here—whether I will resume in Japan, or continue exploring the possibility of establishing a winery and vineyards overseas, including in Georgia—only God knows.
However, I want to move forward believing in the future I can reach by continuing to value what I can do now and the connections with people. Though I am still on the journey, I hope to gradually express what I have gained here through each bottle of wine.
This is a new step, but I would be grateful if we could continue to share time together through wine.

Botanical Life
Junpei Fukunaga

 

~Information~

■ Wine Overview (common to both items)
Origin: Georgia (central Kartli region)
Within the country of Georgia, which is slightly smaller than Hokkaido, there are diverse regions such as Kakheti, Kartli, Imereti, Racha-Lechkhumi, and Samegrelo. Among them, Kartli is located in the center. With an elevation of about 500–800 meters, it is a land that combines the strength of Kakheti with the delicacy of Imereti, and it is the birthplace of the grape variety Chinuri used in this wine.

■ About the brand name “Jumberi Wines”
Zura of Nikalas Marani, the winery I first visited in Georgia and where I helped with harvest and production, is also the president of the Georgian Natural Wine Association. When I introduced myself with my Japanese name, he told me, “Your name is Jumberi,” and gave me that name.
Meeting him is truly a treasure for me. Despite my sudden arrival, he entrusted me with cleaning the qvevri used for the most important final stage of production. Later, I learned that Jumberi is an old Georgian male name meaning “a gift from God” or “blessing.”
Wishing to share my experiences and encounters in Georgia as a gift from God with all of you, I named the brand “Jumberi Wines.”

 

■ About the label
The label artwork is by Dimitri Dzneladze, a Georgian artist based in London whom I happened to meet at the Georgian wine bar “Spura” in Paris during my journey. The layout and hand-drawn Georgian lettering were created with the support of UMA / design farm (Yuma Harada), embodying the once-in-a-lifetime encounter connecting Georgia and Japan.

■ Item Details (common to both items)
Variety: Chinuri 100% / Harvest Date: October 25, 2024 / Alcohol: 11% / Vinification: Qvevri fermentation and aging, wild yeast / Bottling: May 10, 2025
Using the same variety and the same qvevri, two different expressions are created through different maceration periods. Contrary to the rich, heavily extracted style typical of the Kakheti region, these wines highlight the light and delicate character of the variety, making them suitable to accompany a wide range of dishes. I especially felt a strong affinity with delicate Japanese cuisine.

 

① Jumberi Wines Chinuri Qvevri 2024 (2 weeks maceration)
A style where the inherently crisp acidity of Chinuri stands out through short maceration.
Notes of white peach, green apple, and quince, with a pure herbal aroma.
A refreshing and delicate finish with transparent fruit and fresh acidity in harmony.
Pairs well with simple salads of thinly sliced daikon dressed with kabosu juice and salt, clear soups, chawanmushi, and dishes centered around dashi, as well as seasonal mountain vegetables such as bamboo shoots, butterbur, and rapeseed blossoms.

② Jumberi Wines Chinuri Qvevri 2024 (5 months maceration)
Long skin contact brings an amber color and delicate tannins.
In addition to herbs, it has a deep aroma reminiscent of dried fruits and honey.
A soft bitterness and complexity linger on the finish, creating a calm and refined taste.
Pairs well with tempura (white fish, mountain vegetables, shrimp), salt-grilled chicken or yakitori (tenderloin, breast, gizzard), dishes with white miso, sesame-dressed dishes, and grilled vegetables (nagaimo, lotus root, turnip).

Immediately after opening or when served at a low temperature, the wine may feel tight. If consumed soon after arrival, it will begin to open up after 2–3 days as it comes into contact with oxygen, and it will remain enjoyable even several days after opening. If possible, I would be happy if you could take your time and enjoy it slowly.

 

You can enjoy music selected to match the image of the wine
via the QR code below.

   
I hope you have a wonderful time with your wine! ♪🍷