Private Organic Wine Tour from Kutaisi, 2 Tastings and Lunch

Georgia’s old wine craft comes alive in the cellar, not just in a tasting room. On this private tour from Kutaisi, you meet winemakers who make small batches with qvevri, the large clay vessels used for fermentation, and taste wines that rarely reach a wide market. You also get chacha, Georgia’s grape vodka, and lunch at an organic winery.

I like the personal scale of the day and the chance to meet Giorgi Mshvenieradze and Aidan Raftery face to face. I also like that the tour pairs wine with a proper Georgian meal rather than treating food as an afterthought. The main consideration is the price: at $180 per person, this is a serious splurge, and the long day is built around two named winery stops, with the inclusion details also referring to tastings at three locations.

Key points at a glance

• Meet two small-scale winemakers: Hear directly from Giorgi Mshvenieradze and Aidan Raftery about their work in western Georgia.
• Taste wines made in qvevri: The tour focuses on organic and natural wines produced with traditional clay vessels.
• Try limited-production bottles: Some wines are made in batches of only a few thousand bottles, with much of the supply sent to export markets.
• Finish with Georgian chacha: The first tasting includes a sample of the country’s well-known grape spirit.
• Lunch is part of the experience: A gourmet meal at organic winery Oda House in Martvili gives the wine stops a strong food connection.
• Private transport from Kutaisi: Pickup is available anywhere in town, making the day easy to arrange without a car.

Why qvevri wine matters in western Georgia

The central idea behind this tour is traditional Georgian winemaking. Instead of relying only on modern stainless-steel tanks or oak barrels, the producers you visit use qvevri, clay vessels set into the ground. Fermentation and aging in these vessels give the visit a clear sense of place and process.

You are not simply handed a glass and told whether it is red or white. At Mshvenieradze winery, Giorgi explains how his wines and sparkling wines are made. At Zeindari, Aidan Raftery explains his move from the United Kingdom to Georgia and his work to restore older wine methods in the Imereti region.

That difference matters. A standard tasting can be pleasant but forgettable. Here, the people and methods give each pour a story. You get a better feel for why Georgian wine has such a distinct identity, especially in the western part of the country.

The focus is also on organic and natural production. The information provided describes Giorgi’s wines as made from his own vineyards using 100 percent organic products. The production is limited, so this is a good chance to taste bottles that are not necessarily easy to find in ordinary shops.

Starting from Kutaisi at 10 a.m.

The day begins at 10 a.m. with pickup from any location within Kutaisi. Since transport is private, you do not have to make your way to a distant meeting point or arrange a taxi between rural wineries. That is a real benefit in a region where the most interesting producers are outside the city.

The experience lasts about seven hours. Much of that time is spent on the road, in cellars, and at lunch, so plan it as a full-day outing rather than a quick tasting. You should also eat a light breakfast. With wine served at two stops and a substantial lunch included, starting the day hungry or dehydrated is not a good plan.

A bottle of water is provided for each person. It is a small detail, but useful on a long food-and-wine day. You may still want to bring extra water, especially if the weather is warm, though the tour requires good weather and may be moved or canceled if conditions are poor.

Meeting Giorgi at Mshvenieradze winery

The first stop is Mshvenieradze winery, where you meet Giorgi Mshvenieradze in his wine cellar. The visit lasts about an hour and centers on his small, organic production in western Georgia.

Giorgi’s approach is firmly tied to traditional methods. His wines ferment in qvevri, and he also produces sparkling wine. The most useful part of this stop is the chance to hear the process from the winemaker himself. If you are curious about clay-vessel fermentation, this is the place to ask questions about how the wine changes from grape to finished bottle.

The tasting includes three or four wines, depending on availability. That qualification is important. The winery’s production is described as very limited, so you should not expect a fixed flight that is identical every day. Instead, the selection may change with what is ready and available.

That uncertainty is part of the appeal, but it also means you should not book this tour expecting a specific grape or label. The emphasis is on the producer’s work as a whole. You may taste still wines and sparkling wine, followed by chacha, the Georgian spirit made from grape pomace or wine grapes.

Chacha can be strong, so treat the final pour as a sample rather than a challenge. The tasting is designed to introduce you to Georgian drinking culture, not to see how quickly you can empty the glass.

A second tasting and lunch in Zeindari

The day continues to the village of Zeindari and Vintners & Vagabonds, also known as Igavi Wines. The winery is run by Aidan Raftery, a winemaker from the United Kingdom who moved to Georgia with his wife and settled in the Imereti region.

Aidan’s story gives this stop a different character from the first. Giorgi represents a local organic producer working with his own vineyards. Aidan brings an outsider’s decision to relocate, then work within Georgian traditions and qvevri methods. Together, the two visits give you more than one view of modern Georgian winemaking.

The tasting here includes two or three wines, depending on availability. Again, the bottles are made in small quantities, with only a few thousand bottles produced and much of the wine exported to European Union countries and Australia. That limited supply makes the tasting more worthwhile for anyone interested in unusual regional wines.

You should not expect a large commercial winery or a long list of mass-market labels. The attraction is the opposite: small production, direct conversation, and wines that may be difficult to locate elsewhere. If you want a broad survey of every Georgian wine region, this is not that kind of tour. If you want to understand what two committed producers are making in western Georgia, it fits well.

Oda House and a proper Georgian lunch

Lunch is served at Oda House, an organic winery in Martvili, during the second tasting. The meal is described as gourmet and based on local cuisine, making it an important part of the day rather than a basic stop for a sandwich.

This is one of the tour’s strongest features. Wine makes more sense with food, especially in Georgia, where meals are central to social life and hospitality. A shared local meal lets you compare the wines with regional flavors and gives you time to slow down between tastings.

The exact dishes are not specified, so do not book this expecting a fixed menu. You can expect local cuisine and an organic winery setting, but the meal may depend on the day’s preparation and seasonal availability.

The lunch has also drawn especially warm praise, with one assessment calling it possibly the best meal of a Georgia trip. That is a high bar, but it tells you where the experience may leave its strongest impression. If food matters as much to you as wine, the inclusion of lunch helps justify the cost.

Because alcohol is served before and during the meal, pace yourself. Sip slowly, drink water, and use the food to keep the day comfortable. A private setting makes it easier to take your time rather than follow the rhythm of a large group.

What private touring changes

Private transportation and a private group make this more flexible than a standard shared excursion. You can ask more questions at the cellars, spend time with the winemakers, and avoid being folded into a large crowd with mixed interests.

That does not mean the tour is fully custom-built. The start time is set at 10 a.m., the wineries are selected in advance, and the tastings depend on what is available. Still, a private format is valuable here because the main attraction is conversation.

You can ask Giorgi about organic vineyard work, qvevri fermentation, or sparkling wine. You can ask Aidan about moving from the United Kingdom to Georgia and building a small wine business in Imereti. On a group bus, those questions may be lost. In a private setting, they become part of the experience.

The format suits couples, families, and small groups with a shared interest in food and drink. It is less suitable if only one person in your party enjoys wine and everyone else wants sightseeing. The tour does not promise a long list of monuments or city attractions. Its subject is Georgian wine, food, and the people producing both.

Is $180 per person good value?

At $180 per person, the tour is not cheap by Kutaisi standards. The value comes from the combination of private transport, a seven-hour day, two winery visits, several wine pours, chacha, bottled water, and a gourmet lunch.

You are also paying for access and scale. These are limited-production wineries, not large tasting operations built for constant coach traffic. Meeting the producers directly can be worth more than adding another generic tasting to your schedule.

The price makes the most sense for someone who would otherwise need to hire a car and driver, organize rural visits, arrange lunch, and find wineries willing to receive visitors. Private transport removes that planning burden. It also means you can enjoy the tastings without worrying about driving afterward.

The value is weaker if you are mainly looking for a cheap introduction to Georgian wine. You can find less costly tastings in many places. This tour is aimed at people who want a focused day with producers, traditional methods, and a good meal.

One detail deserves clarification before booking. The main description presents two named winery stops, while the inclusions refer to wine tastings at three different locations. Ask Traffic Travel LLC exactly what the third tasting involves and how the schedule is arranged. That question is especially important at this price.

Timing, weather, and practical planning

The tour requires good weather. If poor conditions lead to cancellation, you are offered another date or a full refund. Since rural roads and winery visits are part of the day, weather can affect comfort and access more than it would on an indoor city tour.

Free cancellation is available if you cancel at least 24 hours before the start time. Changes or cancellations made less than 24 hours ahead are not accepted for a refund. The cut-off follows local time in Georgia.

Confirmation is sent within 48 hours of booking, subject to availability. Since these wineries have limited production and the tour is private, do not leave the booking until the last minute if your schedule is tight.

Wear comfortable clothes for a long day out, but no special equipment is listed as necessary. The tour includes private transportation and pickup within Kutaisi, so you can focus on the tastings rather than local driving logistics.

Who will enjoy this day most?

I would choose this tour if you care about how wine is made, not just how it tastes. The direct access to Giorgi and Aidan gives the day a human side, and the qvevri method provides a clear subject to follow from one stop to the next.

It also suits food-focused visitors. The lunch at Oda House is a major part of the value, and the tour lets you connect local cuisine with the wines you are tasting. The combination is more satisfying than a string of small pours with no meal.

The experience is a good fit for:

• Couples seeking a private day outside Kutaisi
• Small groups interested in organic or natural wine
• Visitors curious about Georgian qvevri production
• Food lovers who want a substantial local lunch
• People who prefer meeting producers over visiting large commercial wineries

I would hesitate to recommend it to anyone who dislikes alcohol, wants a low-cost activity, or prefers a packed sightseeing schedule. The tour is slow by design. Its pleasure comes from conversation, tasting, and eating, not from checking off many sights.

Should you book this private wine tour?

Book it if you want a personal introduction to western Georgian wine and value small producers, traditional qvevri methods, and a serious lunch. The private format, direct access to Giorgi Mshvenieradze and Aidan Raftery, and limited-production wines give the day more substance than a basic tasting excursion.

Before paying, confirm the reference to tastings at three locations, since only two winery visits are clearly described. If the schedule matches your expectations, $180 can be fair value for a private seven-hour outing with transport, food, and multiple tastings.

Skip it if you want the lowest-cost wine experience or if your main goal is sightseeing around Kutaisi. For the right audience, though, this is a focused and memorable way to spend a day in Georgia’s wine country.

FAQ

Where does the tour start?

Pickup is offered from any location within the town of Kutaisi.

What time does the tour begin?

The stated start time is 10 a.m.

How long does the experience last?

The tour lasts approximately seven hours.

Is this a private tour?

Yes. Only your group participates in the activity.

Which winemakers will I meet?

The first visit is with Giorgi Mshvenieradze. The second is with Aidan Raftery of Vintners & Vagabonds, also known as Igavi Wines.

How many wines will I taste?

At Mshvenieradze winery, you taste three or four wines, depending on availability. At Igavi Wines, you taste two or three wines, also depending on availability.

Is chacha included?

Yes. The first winery visit ends with a tasting of Georgian grape vodka called chacha.

Is lunch included?

Yes. A gourmet lunch is served at organic winery Oda House in Martvili during the second tasting.

Can I cancel for a refund?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not refunded or accepted.