Private Organic Wine Tour from Kutaisi, 2 Tastings and Lunch

Wine here is a conversation, not a checklist. This private Kutaisi wine tour takes you into western Georgia’s organic winemaking world, where wine ferments in qvevri, traditional clay vessels. I like the personal access to winemakers Giorgi Mshvenieradze and Aidan Raftery, and I like that the day includes a proper gourmet lunch rather than a rushed snack. The main consideration is the price: at $180 per person, it is a serious splurge for a seven-hour outing.

The tour is a good fit if you want local food, small-production wine, and private transportation without arranging several rural stops yourself. I also appreciate the relaxed private format, but you should know that the exact wines depend on availability, and the published details describe tastings at three locations while giving full information for two winery visits plus lunch at Oda House.

Key points at a glance

• Meet two very different winemakers: Hear Giorgi Mshvenieradze explain his organic qvevri wines, then listen to Aidan Raftery’s story of moving from the UK to Imereti.
• Taste tiny-production bottles: Sample three or four wines at Mshvenieradze and two or three at Igavi Wines, depending on what is available.
• Try Georgian chacha: The first tasting ends with a sample of grape vodka, a useful introduction to one of Georgia’s best-known spirits.
• Make lunch part of the experience: A gourmet meal at organic winery Oda House in Martvili gives the day more substance than wine alone.
• Keep the day private: Pickup is available anywhere in Kutaisi, with private transportation for your group.
• Allow seven hours: The 10 a.m. start and rural winery visits make this a full-day plan, not a quick city excursion.

Why Georgian qvevri wine matters

To understand this tour, it helps to know what makes Georgian wine different. The country’s traditional method uses qvevri, large clay vessels used for fermentation and storage. Instead of treating wine as a standardized factory product, the method connects each bottle to grape variety, soil, cellar practice, and the winemaker’s judgment.

That is the thread running through both winery visits. You are not simply handed a glass and sent on your way. The point is to hear how each producer works, what traditional methods mean today, and why small organic production can taste different from mass-market wine.

I like this approach because it gives the tasting a clear purpose. You are learning how the wine is made while drinking it. The experience should appeal to you if you enjoy asking questions and comparing styles, rather than simply collecting picturesque stops.

The word organic is important here. Both featured producers are presented as working with natural or organic methods, but their personalities and paths are different. That contrast gives the day shape. One visit focuses on a Georgian producer rooted in local tradition, while the other introduces a foreign-born winemaker who chose to build a life in Imereti.

Starting in Kutaisi at 10 a.m.

Pickup is offered from any location within Kutaisi. That is a practical advantage, especially if you are staying in the city and do not want to find a rural meeting point or arrange several separate rides.

The tour begins at 10 a.m. and lasts about seven hours. Since the wineries are outside the city, private transportation matters. You can focus on the conversation and tasting rather than planning routes, watching the clock, or deciding who will drive after sampling wine.

The private format also lets the day feel more personal. Only your group participates, so questions do not need to compete with a large busload of people. If your group has different levels of wine knowledge, that arrangement can make the experience easier. You can ask for basic explanations, or spend more time on production methods and grape varieties.

I would still keep the rest of your day light. Two tastings, lunch, and time on the road make this a substantial outing. It is not designed as a quick morning activity before another major tour.

Meeting Giorgi Mshvenieradze at his cellar

The first stop is Mshvenieradze winery, where you meet Giorgi Mshvenieradze in his wine cellar. He is described as one of Georgia’s exceptional natural and organic winemakers, producing wine from his own vineyards in the western part of the country.

The personal meeting is the heart of this stop. Giorgi explains how his wines and sparkling wines are made, with particular attention to fermentation in qvevri. That gives you the chance to connect the ancient vessel to a real working producer, not just hear a short explanation from a guide.

You taste three or four different wines, depending on availability. That qualification matters. This is a very limited production, so the lineup is not fixed in the way it might be at a large commercial tasting room. I see that as both a strength and a small uncertainty. The wines may feel more personal and hard to find, but you should not arrive expecting a precise list of labels.

The stop ends with chacha, Georgian grape vodka. It is a strong finish and a distinctly local one. If you usually prefer wine to spirits, ask about the serving and take it slowly. Chacha can make a friendly tasting more intense than expected.

This visit lasts about an hour. It is short enough to keep the day moving, but long enough for a direct introduction to the producer and his cellar. I especially like that the experience includes sparkling wine as well as still wine, since it broadens the comparison.

Visiting Aidan Raftery at Igavi Wines

The second winery visit takes you toward the village of Zeindari and Vintners & Vagabonds, also called Igavi Wines. The winery is run by Aidan Raftery, a winemaker from the UK who moved to Georgia with his wife and settled in the village.

Aidan’s story gives this stop a different tone. He came to Imereti to restore and support traditional winemaking practices using qvevris. You can hear how an outsider chose Georgia not simply as a place to make wine, but as a place to work with an old local method.

You taste two or three western Georgian wine varieties from his limited production. Only a couple of thousand bottles are produced, and much of the wine is exported to European Union countries and Australia. That small scale helps explain why the tasting may feel more like a visit to a working artisan producer than a stop at a large visitor center.

Again, availability controls the final selection. If you are looking for a specific grape or vintage, you should treat the tasting as an introduction rather than a guaranteed purchase list. The benefit is that Aidan can explain what is currently being made and why.

This part lasts about two hours, including lunch. That longer block gives you more time to connect food, place, and winemaking. It also keeps the day from becoming a sequence of quick glasses and quick departures.

Lunch at Oda House in Martvili

The tour includes a gourmet lunch at organic winery Oda House in Martvili. The meal is served during the second tasting portion of the day, so food is not treated as an afterthought.

That matters in Georgia. A meal can tell you as much about a region as a tasting note. Here, the lunch gives you a chance to experience local cuisine in a setting linked to organic production and wine.

The strongest praise attached to this experience concerns the food. One person described the lunch as perhaps the best meal of their time in Georgia and gave special thanks to Igavi Wines. That is a powerful endorsement, though you should keep it in perspective: menus can change, and the exact dishes are not specified.

Still, the structure is smart. Wine on an empty stomach is a poor plan, and a full meal gives you time to slow down and enjoy the social side of Georgian hospitality. I would see lunch as one of the main reasons the tour is more than a standard tasting trip.

A bottle of water is provided for each person. That is a small but useful detail during a seven-hour day that includes alcohol.

What the private format changes

Private tours are not automatically better, but this one uses the format well. Pickup is arranged in Kutaisi, transportation is private, and only your group takes part. That gives you control over the pace and makes direct conversation with the winemakers easier.

I would choose this setup over a larger group if you care about the production story. The most valuable moments are likely to come from questions: Why use qvevri? How does organic production affect the wine? Why did Aidan move to Imereti? A small group makes those exchanges more natural.

The tradeoff is cost. At $180 per person, the tour is not a bargain wine outing. You are paying for private transport, two intimate winery visits, several tastings, lunch, and the work involved in reaching rural producers. For a couple or small group that values convenience and access, the price can make sense.

For a solo participant, the cost may feel harder to justify. For a private group sharing the same interests, the price buys a full day with fewer compromises than a budget group excursion.

Is $180 per person good value?

I would judge the value by what you want from Kutaisi. If you only want to taste a few Georgian wines, you can likely spend less elsewhere. If you want to meet producers, visit small organic wineries, eat a serious lunch, and avoid organizing rural transport, the package is easier to defend.

The experience includes wine tastings at three locations according to the inclusions, although the detailed stop descriptions name Mshvenieradze winery and Igavi Wines, with lunch at Oda House in Martvili. Because the exact third tasting point is not clearly explained, I would confirm that detail before booking if it is important to you.

The production sizes also help put the value in context. These are not widely available, high-volume wines designed for a standard tasting room. The chance to taste limited bottles and speak with the people making them is the special part.

I would not book this solely for sightseeing. The supplied details focus on wine, food, winemakers, and transport. If your priority is churches, monuments, or a broad tour of western Georgia, another day trip may suit you better.

Who should book this wine day?

I would recommend it to you if you fit one or more of these descriptions:

• You enjoy wine but want to understand how it is made.
• You are curious about qvevri and traditional Georgian production.
• You prefer private tours to large groups.
• You want a long lunch built into the schedule.
• You are staying in Kutaisi and want a rural experience without driving.
• You enjoy meeting producers whose output is limited and often exported.

It may be less suitable if you dislike alcohol, want a tightly fixed tasting menu, or need a very inexpensive activity. The tour also depends on good weather. If poor weather causes cancellation, you are offered another date or a full refund.

Most people can participate, but no special accessibility details are provided. If you have mobility concerns or need particular arrangements, ask the operator before paying.

Booking and cancellation advice

Traffic Travel LLC operates the experience, and confirmation is sent within 48 hours, subject to availability. Since the tour involves small producers and a private vehicle, I would book ahead rather than assume a last-minute place will be open.

Free cancellation is available up to 24 hours before the start time for a full refund. Changes or cancellations made inside that 24-hour window are not accepted for a refund. The cutoff uses local time, and bad weather is handled separately with a new date or full refund.

My verdict on this Kutaisi wine tour

I like this experience because it connects three things that belong together: Georgian wine, local food, and personal stories. Giorgi Mshvenieradze offers a close look at organic qvevri production, while Aidan Raftery brings an outsider’s route into the same tradition. The small production, chacha tasting, and meal at Oda House give the day a strong local character.

The main weakness is value for money. $180 per person is a lot, and the exact wine selection depends on availability. The third tasting location also deserves clarification before booking.

I would book it if you want a private, food-focused wine day and are happy to pay for convenience and access. I would skip it if your budget is tight or if you want a broader sightseeing tour. For wine-minded visitors based in Kutaisi, it offers a thoughtful way to spend seven hours beyond the city.

FAQ

Where does the tour begin?

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

What time does the tour start?

The scheduled start time is 10:00 a.m.

How long does the experience last?

The tour lasts approximately seven hours.

Is the tour private?

Yes. Only your group participates in this private activity.

How many wineries are included?

The detailed schedule names Mshvenieradze winery and Vintners & Vagabonds, also called Igavi Wines. The inclusions describe wine tastings at three locations, so you should confirm the third tasting point before booking.

How many wines will I taste at Mshvenieradze winery?

You will taste three or four wines, depending on availability. The tasting may include sparkling wine and ends with Georgian grape vodka called chacha.

How many wines are served at Igavi Wines?

You will taste two or three western Georgian wine varieties, depending on availability.

Is lunch included?

Yes. A gourmet lunch at organic winery Oda House in Martvili is included.

Is transportation included?

Yes. Private transportation and pickup within Kutaisi are included.

What happens if the weather is poor?

If the experience is canceled because of poor weather, you will be offered a different date or a full refund.