I too have had my wine-life, and to an extent the rest of my life, transformed by a couple of trips to Georgia.
I will not say that I like all the Georgian wines I have tried, which have been mainly artisan qvevri wines, which actually represent a very small percent of the total commercial production of the country.
Generally I find I really like them or I really don’t, and I am coming down to accepting that there are few guiding principles - the variation seems to be at qvevri and bottle level. But on the whole I have enjoyed the ride, and it has reset - broadened - my view on what wine is about.
I am sure some a lot of other wines made in clay are more reliable. I am guessing it is common practice in most places to blend the contents of fermenting/aging vessels (whetever they are made of) in large tanks prior to bottling.
The M&S Rkatsiteli is as good a place as any to start with Georgian qvevri wine, but I’m not sure I would say it, or any other wine, is typical of Georgia. Imagine trying one wine from France to arrive at a view on French wines, or even a subclass of all French wines. Although made in qvevri, the M&S one comes from a large producer, and I think it is quite consistent, and pretty good for the price. You can pay a lot more and get both better and worse wines .
Also, the Waitrose Orovela Saperavi is very good, though not made in qvevri, so it is veering off-topic. I always like to have a few bottles of that lying around to drink when the mood take me.
With these wines more than others, I’d like to stress that when I say “good”, “better” or “worse”, I mean very much “in my opinion”.
There is a lot to be said on these wines, and indeed I already have written a lot on my blog - about Georgia and qvevri wines, rather than wine in clay more generally. There is quite a mix of posts - specific wines, producers and general stuff - but hare are the ones I tagged with “qvevri”