Few wine lovers need reminding of how deeply wine is woven into the cultural fabric of humanity. While phrases like “since time immemorial” hint at this enduring relationship, they don’t resonate as vividly as physically stooping beneath a rock overhang, carefully shuffling through a dim, narrow tunnel, and emerging around a corner into a cavern littered with the remains of a Stone Age winery.

Staring down at what archaeologists have clearly identified as a crush pad, a fermentation tank, and wine storage vessels brings a visceral awareness that around 6,000 years ago—before the pyramids of Egypt, before Greece or Rome, even before the advent of cuneiform—Neolithic people were making wine for ceremonial purposes in what is now the country of Armenia.

I’ve never encountered a more powerful reminder of just how ancient humanity’s relationship with wine truly is.

Six thousand years ago, of course, none of our modern nations existed. There weren’t even kingdoms yet—only the early stirrings of what we might call civilization. Heck, we hadn’t even invented the wheel. Some people were still nomadic, while others had begun to embrace the advantages of village life and the fruits of a newfangled activity: farming.

DNA studies of wine grape ancestry and fragmentary archaeological evidence—mostly charred grape seeds—suggest that humans first domesticated wild grapes sometime between 11,000 and 8,000 years ago. Scientists now believe this occurred independently in two regions: the Caucasus (modern-day Georgia, Armenia, and Azerbaijan) and the Near East (modern-day Israel, Palestine, Lebanon, and Jordan).

It’s clear that Armenia has been in the wine business since humans invented it. Even more compellingly, the people of Armenia have never stopped making wine for the past six thousand years.

How do we know this? Because the grape seeds discovered in the clay vessels at the Areni-1 cave archaeological site—pictured above—are genetically identical to Sev Areni, the most common and celebrated red wine grape in Armenia today, known more simply to most as Areni.

All Wine, With a Brief Brandy Interlude

Throughout the past 6000 years, the people who would eventually become today’s modern Armenians were known throughout the ancient world for their winemaking and they were proud of it. Wine imbues the kingdom’s (and later the country’s) folk tales, poetry, and songs. Wine grapes and winemaking themes pervade the archaeological record, from the smallest forms of jewelry and coinage to the grandest facades of buildings and temples.

One of Armenia’s claims to fame was its adoption of Christianity as a national religion in the year 301 AD, the first nation in history to do so, and a move that naturally further cemented the role of wine in its cultural fabric. Thank you, Jesus.

In addition to the Areni grape, the country boasts nearly 300 other indigenous grape varieties, which the Armenians, like their Georgian neighbors, have a long tradition of vinifying in terracotta amphorae, which are locally known as karases.

The discovery of late 19th-century photographs of Armenian winemaking shows that unlike in Georgia, the Armenians may have only partially buried their karas vessels in earth, leaving the upper 30% or so exposed to the air, a technique that I’ve seen several amphora-focused winemakers adopting in recent years.

Armenia’s long, unbroken tradition of winemaking had its needle-scratch moment in 1920, when, after a brief period of total independence from Russia (where it had been a province since the dissolution of the Ottoman Empire) it was annexed by the Soviet Union and became the Armenian Soviet Socialist Republic.

In the infinite wisdom of the communist bureaucracy, Armenia would, for the next 70 years, be designated the brandy production center of the USSR, at its height producing 20 million liters of brandy each year.

Turning the country into one big brandy factory involved (in typical Soviet fashion) a radical shift in winegrowing—transforming a traditional, regionalized winegrowing culture into a massive factory farming culture.

Most traditional bush-vine vineyards were ripped out and replaced with large-scale vineyards planted to the most productive local varieties, as well eventually new varieties (often crosses between existing grapes) that emerged from the experimental greenhouses of the brandy factories.

It’s painful to think about just how much tradition and culture must have been lost under Soviet rule. But thankfully, the Soviet love of efficiency meant their winegrowing focus was confined to the big flat areas of the Ararat Valley, ignoring all the vineyards in the hills that villagers continued to farm as they had for hundreds of years.

These vineyards, in particular those in the high-elevation Vayots Dzor region of Armenia, contain the ancient vines, indigenous varieties, and local pride of tradition that have become the source of Armenia’s rebirth as a wine nation.

Armenia’s Wine and Wine Regions

A landlocked country nestled between the Republic of Georgia, Azerbaijan, Iran, and Turkey, Armenia sits in the heart of the region traditionally known as the Caucasus. Its 11,484 square miles of dry, mostly mountainous territory sit between 1,280 feet and 13,419 feet above sea level, which means that even its lowest-elevation vineyards are higher on average than many others around the world. The landscape is arid and windswept, with lots of rocks and a few rivers and lakes, and only a few small forests in the northernmost part of the country. Summers are generally very hot, and winters often bitingly cold.

The spiritual symbol of Armenia, Mount Ararat, sits just across the border in Türkiye, but firmly remains a part of the Armenian identity, including its important connection to wine. The Bible names Mount Ararat as the final resting place of Noah’s Ark, and the place where Noah and his sons emerged after the flood to plant vineyards and make wine.

“On the seventeenth day of the seventh month, five months after the rain began, the ark came to rest on the mountains of Ararat…. Noah, a man of the soil, proceeded to plant a vineyard. When he drank some of its wine, he became drunk and lay uncovered inside his tent.” — Genesis 8-9

A true apellation system has yet to be instituted in Armenia, so the country’s five wine regions are based on 5 of the country’s 10 provinces: Vayots Dzor, Armavir, Aragatsotn, Tavush, and Ararat. Two other provinces (Lori and Syunik) do host a few vineyards but are not really thought of as wine production centers. A sixth wine region, Artsakh, is no longer part of Armenia. More on that in a moment.

The Vayots Dzor region is the highest elevation growing region, with a desert-like climate and vineyards planted as high as 5249 feet. The hilly Tavush region is the lowest in elevation, with more humidity, a milder climate, and more trees than anywhere else in the country.

Armavir and Ararat sit on the floor of the Ararat Valley and are mostly flat. These were the primary locations for the country’s brandy production during the Soviet Era. Aragatsotn, which includes the foothills of Mount Aragats (and the peak itself at 13,419 feet) features a mix of flatter, rocky sites, and rolling hills, though some vineyards are now pushing close to the 5000 foot elevation mark.

Much of Armenia’s geology is volcanically driven, with many of the soils deriving from volcanic parent material. Significant limestone deposits can be found in the Aragatsotn region, however.

Best estimates put the total number of hectares under vine in Armenia at around 15,300 (37,823 acres), with nearly half of those in Armavir province. Vayots Dzor, despite being the most famous wine region in the country, hosts the least number of hectares: 1200 or so at last count.

Like many of the wine countries of the ancient world, Armenia hosts hundreds of indigenous grape varieties, though many of them are found only in the nooks and crannies of remote villages if they exist at all outside of the research plots maintained by universities.

The country’s indigenous red wines are dominated by the noble Areni, whose flavors I often describe as cross between Pinot Noir and Zinfandel. The varieties Haghtanak, Khaket, Karmrahyut, Khndogni, and Tozot show up occasionally as single varietal bottlings or blends with or without Areni. Some producers utilize international red grape varieties such as Malbec or Cabernet Sauvignon but those remain a minority.

Armenia’s white grapes are far more numerous and varied in their plantings, showing up as both single varietal bottlings as well as in a wide variety of blends. Voskehat, which has Viognier like aromatics but a structure similar to Semillon, has emerged as the most popular of these varieties, and is used for both still and sparkling production. Other local white grapes include Chilar, Kangun, Garan Dmak, Lalvari, Spitak Areni (a white biotype of the red Areni), and the rare Khatoun Kharji.

Most viticulture, left over from or adapted after Soviet times, consists of trellised vines irrigated by surface water (drip irrigation remains fairly uncommon except in the most modern and well-funded vineyards). The most interesting vineyards, however, dot the craggy hillsides of Vayots Dzor: haphazardly-planted bush vines well over a century old carrying a dizzying field blend of grape varieties, some of which still remain unidentified.

The Armenian Wine Renaissance

When the Soviet Union collapsed in 1991, Armenia became an independent country again, and like many other wine-producing countries in eastern Europe, began reclaiming its native wine culture.

The speed at which this has occurred is nothing short of astounding, and in a large part has to do with the vision and the passion of just a few dynamic individuals.

The Pioneer

Armenian by blood, Vahe Keushguerian was born in Syria and raised in Lebanon. He eventually found his way to Italy, where he completed the first part of his secondary education and fell in love with wine. In the late 1970s, he moved to America, eventually settling in Berkeley, California, where he worked as a waiter and bartender. In 1985, he was part of the team that helped Haig and Cindy Krikorian open Lalime’s, a Mediterranean restaurant that would be a fixture of the Berkeley dining scene until it closed in 2020. At Lalime’s and through a local importer he also worked with, Keushguerian deepened his understanding of wine, and eventually decided to pursue winemaking as a career. He returned to Italy, where he worked in both Tuscany and Puglia before making his first trip to Armenia in 1997.

During that trip, Keushguerian recognized Armenia’s unique combination of heritage and potential. Though he planted some vines in Armenia in 1999, he wouldn’t end up making wine there until 2009, when he moved to Armenia permanently and served as winemaker for the newly established Karas Winery.

In 2013, Keushguerian founded a custom-crush operation called WineWorks, and at the same time, launched his Keush brand of traditional-method sparkling wines. Out of necessity, he also began importing all the modern winemaking equipment that might be necessary to make quality wine, from Bucher presses to DIAM corks to French oak barrels and even Riedel wine glasses.

WineWorks immediately became, and remains, one of the most important players in Armenian wine, incubating and making wine for dozens of burgeoning Armenian wine labels. Keushguerian would eventually be joined by his daughter Aimee Keushguerian, who now makes exceptional wines under her Zulal brand. A part of their father-and-daughter story was beautifully told in the 2023 award-winning film SOMM: Cup of Salvation.

In 2015, Keushguerian recognized that a lack of enological and general wine knowledge was holding back the industry’s development. To combat this, he co-founded the EVN Wine Academy, which teaches both winemaking and general wine education courses to aspiring winemakers, sommeliers, and other hospitality professionals.

The Professor

Keushguerian’s co-founder of the EVN Wine Academy was the young Dr. Zaruhi Muradyan, a professor at the National Agrarian University of Armenia. Known as Zara to her friends and students, Muradyan is a trained winemaker and agronomist. Both in her role at the National Agrarian University and as co-founder and instructor at the Wine Academy, Muradyan has quite literally trained and taught the majority of the winemakers, sommeliers, and other wine professionals working in Armenia today.

In addition to her professorship, Muradyan currently heads the Vine and Wine Foundation of Armenia, the primary governmental wine body in Armenia responsible for supporting the country’s rapidly growing industry. No other individual has been more responsible for the quality and growing global recognition of Armenian wine than Muradyn, whose tireless efforts quite literally pushed her country’s wine industry to where it is today.

The Sommelier

One of Muradyan’s early students included a young woman named Mariam Saghatelyan, who, in 2012, opened In Vino, the capital city of Yerevan’s first wine bar, store, and restaurant. Situated on Saryan street in the city center, In Vino has played a crucial role in opening the eyes of an entire generation of Armenians to their indigenous culture of wine.

“At the time, sitting outside and drinking was taboo,” says Saghatelyan about their first few months in business. “At first, it was just the rebels,” but soon business was booming. Her customers not only wanted to drop in for a glass of wine or a little food, they also started asking for classes, wine clubs, and more. Saghatelyan has now opened multiple restaurants, and recently won Armenia’s award for Best Sommelier in 2023.

The Perfectionist

Zorik Gharibian was born in Italy to Armenian parents, but essentially grew up as an Italian would, and eventually made his career and fortune in fashion. Shortly after the birth of his first child in the late 1990s, he visited his Armenian homeland for the first time to establish a knitwear factory.

His explorations of the wine scene at that time were as intriguing as they were disappointing. Gharibian was fascinated by the country’s indigenous grape varieties and long history of making wine, but the wines being made at the time were not anywhere close to the quality that a Milanese fashion executive could enjoy.

“Every time I went to a restaurant, I asked for the wine, if they had any. If I am eating, I need to be drinking wine,” says Gharibian. “Every morning I woke up with a huge headache. My friends said, ‘It’s the wine, try the vodka instead.'”

One night, he took their advice, and the next morning, he realized his friends were entirely correct. Nonetheless, Gharibian began toying with the idea of making wine in Armenia. And once he started thinking about it, he couldn’t get the idea out of his head.

For the next decade, Gharibian explored the country, eventually returning again and again to the Vayots Dzor region, where he put out word that he was looking for a large parcel of land to plant a vineyard. Eventually, someone mentioned a plot without any water on a hillside above a tiny village known for its peaches. Conveniently (actually, rather miraculously), he learned that a World Bank irrigation project was underway to bring an irrigation pipeline to the village, and Zorah Wines was born.

Gharibian planted vineyards and bought others, including an ancient vineyard he would name after his wife, Yeraz. Gharibian looked to his Italian networks for help with his project, eventually convincing the famous enologist Alberto Antonini to consult.

Gharibian’s desire to embrace Armenia’s history of winemaking quickly led him to the decision to make many of his wines in the region’s traditional terracotta karas vessels, which he soon realized he had to purchase from the backyards and junk heaps of remote villages, as no one in Armenia made them anymore.

Since the first vintage in 2010, Zorah wines have (and continue to) set the bar for quality, complexity, and deliciousness when it comes to Armenian wine. Zorah’s single-vineyard “Yeraz” bottling of Areni stands alone as the finest wine made in the country.

Keushgherian showed the way. Zorah set the bar. Muradyan built a nation’s expertise. And Saghatelyan created customers and community. Together, these few passionate individuals have catalyzed something incredible.

How incredible? It’s hard to imagine the transformation that has taken place in the 13 years since Saghatelyan opened her wine bar, at the time the only restaurant on a sleepy street filled with office buildings and apartments.

Resembling nothing so much as a vibrant section of New York’s East Village, Saryan Street is now colloquially referred to by locals as “wine street.” For many blocks in either direction, restaurants and bars of every description fill the street. The majority of these overflow onto sidewalk tables and benches, filled all night with people drinking, eating, talking, and enjoying life.

Remarkably, the majority of those people are drinking Armenian wine, and most often from local grape varieties. In 2012, perhaps a couple of dozen commercial wineries existed in Armenia, producing perhaps 30 commercial wines. Now there are more than 250 wineries making more than 600 different wines each year.

After decades of being relegated to backyard winemaking in remote villages while Soviet-controlled brandy factories ignored tradition and quality in favor of quantity and consistency, the patrimony of traditional Armenian wine culture has come roaring back.

The Kingdom of Wine has come again. But it hasn’t all been a walk in the park.

Wine and War

The Armenian people are no strangers to conflict, ethnic persecution and a constant struggle for sovereignty. It’s woven into their DNA. Since the kingdom’s founding in 190 BCE by Artaxias I, the Armenians have valiantly kept hold of their unique language, writing system, and culture in the face of invasion, conquest, expanding empires, and genocide.

In 387 CE, Armenia was annexed by the Roman Empire, splitting the kingdom between Rome and the Sassanian Empire for centuries.

The Arab Caliphate conquered most of Armenia in the 7th Century, eventually allowing it to become independent in the year 885 under the reign of Ashot I until the Byzantine Empire ended that independence by conquering the kingdom in 1045.

After the Turks drove out the Byzantines in 1071, the kingdom enjoyed another brief period of independence before Mongol invasions in the 13th century destabilized the monarchy, allowing the growing Persian and Ottoman empires to annex its territories.

For the next 500 years, the border between the Persian and Ottoman empires shifted back and forth across the face of Armenia, while the Armenian people struggled to maintain their cultural identity.

At the conclusion of the Russo-Persian war in 1828, Russia annexed eastern Armenia, leaving western Armenia under the control of the Ottomans, who periodically persecuted and massacred ethnic Armenians.

During World War I, fearing that Armenians might collaborate with Russia, the Ottomans orchestrated the systematic extermination of their ethnic Armenian population, killing millions and displacing millions more in what has become known as the Armenian Genocide. This event is the reason that only 3 million of the estimated 11 million ethnic Armenians in the world live in Armenia.

In 1928, despite it having a population of 90% ethnic Armenians, the Soviets placed the region of Nagorno-Karabakh under the control of the Azerbaijan Soviet Socialist Republic, sowing the seeds for nearly a century of tension and conflict that continues to this day.

With the fall of the Soviet Union looming, the Armenians in the Nagorno-Karabakh region demanded reunification with Armenia, resulting in the First Nagorno-Karabakh War in 1988. The conflict lasted 6 years with tens of thousands of casualties. Armenia regained its territory, and a fragile ceasefire was put into place in 1994. That lasted until 2020, when Azerbaijan invaded Armenia and, over 44 days, took control of a large portion of Nagorno-Karabakh, with approximately 7000 casualties.

Then in 2023, Azerbaijan again invaded, capturing the remaining portion of Nagorno-Karabakh and forced 100,000 ethnic Armenians to flee as refugees, resulting in accusations of ethnic cleansing that have never been prosecuted.

The Nagorno-Karabakh region directly borders the Vayots Dzor wine region and includes a semi-autonomous region known as the Republic of Artsakh, which is regarded as a distinct wine region and a place of significant cultural importance for Armenia.

Artsakh is the only place in the country that grows oak trees capable of making wine barrels. It is also the only region home to the indigenous Khndogni grape. A few cuttings have made it out of the region, and determined producers such as Kataro have started new vineyards, but essentially the equivalent of an entire distinct wine appellation is, as of 2 years ago, no longer part of Armenia.

The pain of that loss is still quite present for everyone in the country, as well as the wine industry, but especially for producers like Kataro, who literally had to throw their families and a few cases of wine into trucks and flee in the face of an invading military force.

As few Armenians were bold enough to point out to me with some bitterness, this invasion and annexing of a sovereign democratic country raised no international outcry or outside military response, despite its eerie parallels to the Russian invasion of Ukraine that had occurred only months earlier.

Life and wine, however, go on. The name Khndogni comes from the Armenian word for laughter.

Armenian Producers of Note

In addition to the two Keushguerian family labels and Zorah, there are a few Armenian producers especially worth paying attention to, both for the quality of their wines, and for their participation in shaping the potential future of Armenian wine.

Frunz Harutyunyan – Maran Winery – Armavir

“I didn’t want to be a winemaker,” said Frunz Harutyunyan, who went on to explain that he expected to have a career in Genetics or IT or even Astronomy. But fate seemed to have other ideas. And to be fair, wine was in his blood from the beginning. Harutyunyan can trace his family’s winemaking heritage in Armenia back to 1828, when his ancestors were expelled from the Ottoman Empire into the newly Russian occupied territory of Eastern Armenia. But the modern history of Maran Winery begins in 1991, when Harutyunyan’s father began making wines under the family name immediately following the fall of the Soviet Union. The younger Harutyunyan found his way to studying winemaking eventually, and now runs the family winery where he is making some of the most interesting and innovative wines in Armenia, including a wine aged underwater in a glacial lake at an elevation of 3185 meters (10,449 feet). In 2021, Harutyunyan was able to purchase what he believes is the vineyard that his ancestors, Sargis – son of Eynat and his wife Maran, planted in 1828 at 1600 meters (5249 feet) of elevation in the village of Artabuynk in Vayots Dzor. It is miraculously still producing fruit after nearly 200 years. Harutyunyan’s masters thesis focused on wine blends between indigenous Armenian varieties and international varieties. Accordingly you’ll find some of Maran’s more interesting wines as blends of Aligoté and Voskehat, or Areni and Malbec, in addition to more traditional bottlings.

Vahagn Gevorkian – Gevorkian Winery – Yerevan

Vahagn Gevorkian trained as a glassmaker and worked as one for many years until, as he says, he “decided to start filling them.” He’s been making wine in Armenia for 18 years, and began not with grapes, but with pomegranates. Armenian pomegranate wine has a long tradition as both a commercial and homemade product, and represents one of Armenia’s distinctive local flavors. Half of the Gevorkian Winery‘s production is still pomegranate wine, the rest being traditional indigenous grapes made in a very traditional style. In 2012 Gevorkian began making wine using what is known locally as the kakhani air drying method, which would seem quite familiar to anyone versed in the wines of Amarone. He owns 2 hectares of vineyards in Vayots Dzor, but has been buying grapes from a group of farmers in that region for more than a decade.

Voskeni Winery – ARMAVIR

Like so many Armenians, Alina Mkrtchyan’s great-grandfather’s vineyards were appropriated by the Bolsheviks in 1925. But now, 100 years later, she and her brother Ararat are farming some of that very same land as proprietors of Voskeni Winery in the Aragatsotn region. Launched in 2007, the winery grew slowly, but made significant strides when it convinced famed French winemaking consultant Stéphane Derenoncourt to take them on as a client. They own and farm between 8 and 9 hectares in the Vayots Dzor region, in addition to their estate vineyards in Aragatsotn, making relatively small quantities of wines in tank, barrel, and traditional karas.

Van Ardi Winery – Aragatsotn

Founded in 2008, Van Ardi Winery boasts of being the first “boutique” winery in Armenia. Varuzhan Mouradian fell in love with wine working as an accountant in Los Angeles and decided that he didn’t want to spend the rest of his life in a cubicle. After years of research, some enology classes at UC Davis, and a passionate lobbying campaign to his family, he returned to Armenia with his wife and children to found a winery in the Aragatsotn region. After purchasing a completely untouched plot of land and dynamiting boulders of basalt to allow for plowing, the family planted what they believe is the first planting of Areni in the region. The winery farms using a combination of organic and biodynamic methods, with the vineyards recently certified as organic. Mouradian’s methods include playing Jazz and classical music for his vines and his fermenting wines, and he uses both traditional karases, barrels, and steel tanks. A current project underway when I visited involves hollowing out a fermentation tank from solid basalt rock. Needless to say, it’s slow going.

Krya Wines – Vayots Dzor

The wife-and-husband winemaking duo of Tatevik Gabrielyan and Jean Paul Berger met in winemaking school in Switzerland. After falling in love and returning to Gabrielyan’s native Armenia, they purchased some abandoned vineyards in Vayots Dzor that used to be owned by Gabrielyan’s family. Their label Krya Wines, which means “turtle” in Armenian, features indigenous varieties made from primarily old vines using a combination of French barrels and karas vessels.

Trinity Canyon Vineyards – Vayots Dzor

Trinity Canyon Vineyards is the brain-child of three friends, hence the name, but really it’s the work of a whole community of people, including sommelier Mariam Saghatelyan. Tucked along the river in the village of Aghavnadzor, the winery boasts the distinction of being the country’s first organically certified grower, and takes a low-intervention approach to its winemaking, which includes the use of traditional karas vessels for fermentation and aging. The winery produces both indigenous and international varieties, with my preference being for the former.

An Exciting, Dynamic Future

Like so many of the wine producing countries of the ancient world (Greece, the Republic of Georgia, Israel, Lebanon, Turkey), Armenia posesses a treasure trove of interesting and delicious autochthonous grape varieties. Like its neighbor Georgia, it also has a long tradition of amphora-based winemaking. Most importantly, it has both a wine industry and a local population that seem intent on exploring and rebuilding these two assets.

Some of Armenia’s grapes, notably Areni and Voskehat, are capable of making truly exceptional wines—complex, ageworthy, and delicious—and in several different styles. Many other varieties show promise, but haven’t been experimented with enough by high-quality producers to truly understand their potential.

The gulf of quality between the best producers in the country and the average producer remains quite wide. To be blunt, there’s still a lot of mediocre wine being made in Armenia. Some by small producers who don’t seem to have the knowledge or techniques to make higher quality wine, and some by larger, better funded producers, a few of whom are still working to transcend their recent past as Soviet houses of industrial production.

One of the quirks of that industrial past includes many wine company names featuring the word “factory.” During my time in Armenia I tried to impress opon anyone who would listen that the concept of a factory is not one most wine lovers associate with high-quality wine. These producers don’t have to rename their companies, but they should move to bottling their wines under more interesting and appealing brand names instead. No one outside of Armenia wants to buy a wine made by a “brandy factory.”

Overall, the trajectory of Armenian wine seems properly aimed for success, both within the country and abroad. Yerevan seems to be a thriving, dynamic city, with a youthful, energetic population who stay out late patronizing the cafés, bars, and restaurants of the city, creating a supportive market for the expanding wine industry.

Global declines in wine consumption notwithstanding, the global wine drinking public, especially the younger generations, seem interested in alternative grape varieties from lesser-known places. These younger generations also appreciate a good story, and Armenia’s 6000 years of winemaking traditions certainly provide a rich narrative backdrop for the products of a growing, ambitious industry.

In short, I believe there’s a lot to look forward to as Armenian wine continues to flourish.

Tasting Notes

All the notes below were made while visiting Armenia in the fall of 2024. I have made note of the designated wine region when it was known and/or obvious to me. In some cases, the wines were not labeled with a sub-region. While many are not available for purchase in the US, far more of them are available in Europe, especially on the handy website Wines of Armenia.

Jump to:

• White and Sparkling Wines
• Pink Wines
• Red Wines

White and Sparkling Wines

White & Sparkling Wines With a Score Between 9 and 9.5

2022 Zorah “Voski” White Blend, Vayots Dzor
Pale gold in the glass, this wine smells of apples, honeysuckle, lemon zest, and wet chalkboard. In the mouth, bright lemon zest and lemon pith mix with white flowers a touch of Asian pear. Excellent acidity, with a hint of pastry cream in the finish. Delicious. A fifty-fifty blend of Voskehat and Garan Dmak fermented and aged in steel. 13% alcohol. Cost: $50. click to buy.

2020 Zorah “Voski” White Blend, Vayots Dzor
Pale gold in the glass, this wine smells of apples, chamomile flowers, lemon pith, and pink grapefruit. In the mouth, lemon pith and pink grapefruit mix with bee pollen, wet chalkboard, and dried herbs. Excellent acidity and a stony almost saline minerality. There’s a light chalky texture that comes through in the finish. Extremely tasty. A fifty-fifty blend of Voskehat and Garan Dmak. 12.5% alcohol. Cost: $43. click to buy.

2017 Zorah “Voski” White Blend, Vayots Dzor
Pale gold in the glass, this wine smells of white flowers and lemon peel, Asian pear, and wet chalkboard. In the mouth, a touch of candle wax mixes with sweet jasmine, lemon zest, pomelo pith, and wet pavement. Extremely delicious. A fifty-fifty blend of Voskehat and Garan Dmak. 14% alcohol. Cost: $35. click to buy.

2020 Zulal “Hekiat” White Blend
Light yellow-gold in the glass, this wine smells of apricots and honey, white flowers and rainwater. In the mouth, honey and white flowers mix with peach and apricot flavors that are crisp and bright thanks to excellent acidity. Orange peel notes linger in the finish. The acidity makes this wine taste only lightly to moderately sweet, despite a considerable amount of residual sugar. A field blend of white grapes including Chilar, Voskehat, Khatouni, Krdi, and Garan Dmak, harvested late in November and fermented in old oak, then aged for 12 months. 100 g/l residual sugar. 12.8% alcohol.

2011 Gevorkian Winery “Ice Wine” Voskehat, Vayots Dzor
Light amber in the glass, this wine smells of caramel and butterscotch. In the mouth, silky flavors of spiced apples, caramel, herbs, and candied orange peel are moderately sweet but incredibly fresh thanks to excellent acidity. There’s a light faint tannic grip. Delicious. Harvested in January. 11.8% alcohol. 150 g/l RS. 4200 bottles made. Half are sold. Never made again. Cost: $65. click to buy.

White & Sparkling Wines With a Score Around 9

2022 Maran “Malahi” Spitak Areni
Light amber orange in the glass with visible sediment, this wine smells of candied orange peel, apricots, and candle wax. In the mouth, citrus peel, poached pear, dried apricot, and dried apples mix with yellow herbs and a hint of woody herbal quality. Very good acidity and a faint tannic grip. Delicious. Fermented and aged in a 100-year-old karas with 6 months of skin contact. Made from the white biotype of Areni. 13.5% alcohol. Cost: $23. click to buy.

2022 Zulal Garan Dmak, Armavir
Pale gold in the glass, this wine smells of grapefruit and apple. In the mouth, green apple, pomelo, white flowers, and wet pavement have a faintly saline, light green herb note in the finish. Excellent acidity and nice minerality. Destemmed and barrel fermented in used oak. Grown in volcanic soils at 1050 meters. 12% alcohol.

2016 Zorah “Voski” White Blend, Vayots Dzor
Light yellow gold in the glass, this wine smells of paraffin and a hint of petrol. In the mouth, lean citrus pith, white sage, and dried cooking herbs have a lightly chalky texture and something of an austere dryness that is almost dusty. Much of the primary fruit has been lost, leaving the savory, herbal notes to linger with a stony quality in the finish. Compelling. 13.5% alcohol. Cost: $37. click to buy.

2020 Zorah “Heritage” Chilar, Vayots Dzor
Light yellow gold in color, this wine smells of poached pear and yellow herbs. In the mouth, pear and yellow plum flavors mix with dried yellow herbs and warm hay as hints of plum skin and honey linger in the finish with a light herbal bitterness. Silky textured at first, giving way to a lightly chalky grip. Excellent. 13.5% alcohol. Cost: $80. click to buy.

2021 Gevorkian Winery “Ariats – Orange” Voskehat, Vayots Dzor
Light Halloween orange in the glass, this wine smells of wet leaves, crushed nuts, and candied orange peel. In the mouth, yellow plum, orange peel, white flowers, and dried herbs mix with just a hint of oak. Excellent acidity couples with a hint of salinity and a light tannic grip. Quite delicious. A very pretty wine. 6 months of skin contact and fermentation in steel, pressed and then aged in barrels for 6 months then 6 months in karas. 13.5% alcohol.

2023 Krya Wines White Blend, Vayots Dzor
Near colorless in the glass, this wine smells of white flowers, apples, and pears. In the mouth, crisp and bright flavors of apple are lemony with great acidity. Notes of grapefruit and wet pavement linger in the finish. Tasty and fresh. A blend of Voskehat, Chilar, and Khangun. 12.5% alcohol.

White & Sparkling Wines With a Score Between 8.5 and 9

2022 Trinity Canyon Vineyards “Ancestors'” Voskehat
Medium amber-orange in the glass, this wine smells of citrus peel, pear skin, and herbs. In the mouth, lightly grippy tannins surround a core of orange peel, dried herbs, yellow flowers, and yellow plums. Chalky texture and very good acidity. Quite pretty. Fermented with ambient yeasts on the skins for 5 months in big 1-ton capacity amphorae. Bottled unfined and unfiltered. 13% alcohol. Cost: $26.

2019 Keush “Ultra Blanc de Noir” Sparkling Areni
Palest gold in the glass, with very fine bubbles, this wine smells of pastry cream, unripe apple, and wet chalkboard. In the mouth, a creamy mousse delivers flavors of green apple, lemon cucumber, chopped green herbs, and white flowers. There’s the barest whisper of aromatic sweetness here layered with the cool fruit and herbs that make for a very refreshing, delicious mouthful. Whole-cluster pressed. Spends 36 months on the lees in the bottle. 12.5% alcohol. Cost: $36 click to buy.

2021 ArmAs Voskehat, Aragatsotn
Pale yellow-gold in the glass, this wine smells of lemon and grapefruit pith, unripe apples, dried sage, and wet chalkboard. In the mouth, bright lemon pith and grapefruit pith mix with green apple skin and wet chalkboard minerality. Crisp and bright. Excellent acidity. 13.5% alcohol. Cost: $19. click to buy.

2021 ArmAs Kangun, Aragatsotn
Pale gold in the glass, this wine smells of apricots, white flowers, and Asian pears. In the mouth, there’s a faint aromatic sweetness as bright Asian pear and apple flavors are tinged with apricot pit and a tart citrus zest finish. Kangun is a cross between Rikatsiteli and Chardonnay. Kangun means “resistant and upright.” 14% alcohol. Cost: $25. click to buy.

2021 Zorah “Heritage” Chilar, Vayots Dzor
Light yellow-gold in the glass, this wine smells of ripe apples, yellow plums, and baking spices. In the mouth, cooked apples, orange peel, baking spices, and yellow herbs have a lightly tannic texture thanks to 2-3 months of skin contact in the karas. There’s an alluring aromatic sweetness here, but counterbalanced with the astringent, and lightly bitter notes of dried herbs and pear skin. 13.5% alcohol. Cost: $65. click to buy.

2023 Gevorkian Winery “Amphora” White Blend
Pale gold in the glass, this wine smells of dried herbs, dried orange peels, and unripe apples. In the mouth, lemon peel, pomelo pith, and pomelo flesh flavors mix with unripe apples and crabapples for a tangy bright character and a faint chalky grip. Excellent acidity. A blend of Kangun and Voskehat fermented in stainless steel with 72 hours of skin contact, and then aged for 6 months in karas. 12% alcohol.

2023 Gevorkian Winery “Carbonic” Kangun, Ararat Valley
Dark gold with amber highlights, this wine smells of dried leaves, crushed nuts, and citrus peel. In the mouth, the wine is bright and clean with yellow plum, citrus peel, cashew nuts, and a hint of yellow herbs. There’s a faint cream sherry note on the finish that is the only indication that this wine has been made without sulfites. 15 days carbonic maceration, then pressing and aging in karas for 6 months. Filtered. 12.5% alcohol.

2022 Maran “Malahi” White Blend
Palest gold in the glass, near colorless, this wine smells of green apples, dried herbs, and lemon cucumbers with a nice white floral note atop it all. In the mouth, green apple, honeydew, chopped green herbs, and white flowers have a nice citrusy tang to them and a faint margarita lime quality that lingers in the finish. Very good acidity. A blend of Voskehat, Aligoté, and Areni (blanc de noirs) fermented separately, a combination of barrel fermentation and steel with malolactic conversion blocked. Partly aged in barrels, but mostly in tank. 14% alcohol. Cost: $23. click to buy.

2022 Voskeni Voskehat, Vayots Dzor
Pale gold in the glass, this wine smells of green apple and white flowers and wet chalkboard. In the mouth, bright green apple and wet chalkboard flavors have a hint of florality and a faintly saline quality. Bright and clean. Excellent acidity. Fermented and aged in steel after 2-3 days of maceration. 50% whole cluster. 13% alcohol. Cost: $20. click to buy.

2022 Karas White Blend, Ararat Valley
Light amber orange in the glass, this wine smells of jackfruit, orange peel, and cantaloupe. In the mouth, flavors of orange peel, cantaloupe, and wet chalkboard have a light grip and a long finish. Great acidity. A blend of Kraki Kator and Kangun fermented in karas for 8 months. Distinctive. 12.6% alcohol. Cost: $14. click to buy.

2022 Ijevan Voskehat, Tavush
Near colorless in the glass, this wine smells of green apple, white flowers, and a hint of banana and tropical fruit. In the mouth, green apple and tropical flavors have good acidity and a nice chalky texture. Whole-bunch pressed into stainless steel for fermentation. 13.5% alcohol.

White & Sparkling Wines With a Score Around 8.5

2015 ArmAs “Reserve” Voskehat, Aragatsotn
Light yellow-gold in the glass, this wine smells of oak and crushed nuts, with hints of citrus, honey, and peach. In the mouth, lemon peel, peach, and Asian pear flavors are tinged with oak and crushed nuts. Very good acidity and length, with just a hint of woody bitterness in the finish. I suspect the oak was a bit much in its youth, but after 9 years, the wood is fairly well integrated and less intrusive, and there’s still very good freshness remaining. Barrel fermented and aged in a combination of French and Armenian oak. 13.5% alcohol.

2023 Vanardi Kangun, Aragatsotn
Near colorless in the glass, this wine smells of tropical fruit and peach pit. In the mouth, that tropical quality continues with hints of papaya and lemon peel. That sour citrus brightness lingers in the finish with a hint of topicality. Tangy. Very good acidity. 13% alcohol.

2023 Gevorkian Winery Voskehat, Vayots Dzor
Pale gold in the glass, this wine smells of Asian pear, grapefruit, and lemon zest. In the mouth, lemon zest, unripe apples, and pomelo flavors are bright and juicy, with excellent acidity. This wine is made from two harvests, one early for acidity and brightness, and one later for flavor and balance. Cold macerated for 48 hours then fermented and aged in stainless steel. 12% alcohol.

2023 Manukyan Brandy Factory Kangun
Light gold in the glass, this wine smells of apricot and citrus peel. In the mouth, lightly grippy tannins wrap around a core of apricot, golden apple, and yellow herbs. There’s an aromatic sweetness here, though the wine is dry, with excellent acidity. Fermented in karas for about 10 days and then aged in karas for 4 months before bottling. 13% alcohol.

2023 Maran “Malahi – Vastakots” Spitak Areni
Palest hazy straw colored, this wine smells of quince, wet wool, and incense. In the mouth, quince and yellow herbs, Asian pear and warm hay flavors have a light powdery tannic texture and very good acidity. Quite unlike any wine I’ve ever tasted. This is a white biotype of the Areni grape fermented and aged in karas with 6 months of skin contact, with Frankincense burned in the vessel instead of sulfur, along with added powders of quince and apple. It represents an attempt to make a wine, following a recipe from an ancient Armenian manuscript. Unfiltered. 13% alcohol.

2022 Alluria “The Beauty” Voskehat, Armavir
Pale gold in the glass this wine smells of apple and lemon, peach and dried apricot. In the mouth, apple, and apricot flavors mix with lemon pith and yellow plum. Notes of yellow herbs linger in the finish with a hint of earthiness. Decent acidity. Destemmed and fermented in steel with native yeasts, then aged briefly in steel before bottling unfined and unfiltered. No added sulfur. Filtered. 70% of the fruit comes from Vayots Dzor, 30% from Aragatsotn. 13% alcohol.

2023 Alluria “Pet Nat” White Blend, Armavir
Cloudy dark gold with a hint of orange and fine bubbles, this wine smells of rose petals, yellow plum, and citrus rind. In the mouth, a light mousse delivers tangy yellow plum and acidophilus flavors accompanied by a light tannic grip and a faint sweetness. Very good acidity. A blend of 90% Muscat Vardibuyr and 10% Ararati.

2022 Voskeni “Siro Melody” Khatun Kharji, Vayots Dzor
Light gold in the glass, this wine smells of oak, golden apples, and a hint of white peaches. In the mouth, apple and white peach flavors mix with warm hay and a hint of yellow herbs. A chalky texture lingers through the finish. Good acidity. Perhaps slightly more oak influence than I’d like. Fermented and aged for 12 months in Armenian oak, and then one more year in a steel tank before bottling. 13% alcohol.

2022 NOA White Blend, Vayots Dzor
Palest gold in the glass, this wine smells of white grapes, flowers, lemon cucumber, and greengage plum. In the mouth, flavors of greengage plum, oak, and citrus notes are a bit narrow, with hints of green herbs lingering in the finish. This wine was aged for 14 months in a combination of Armenian and French oak. 13.5% alcohol.

2022 Qotot Voskehat, Vayots Dzor
Palest gold in the glass, this wine smells of apple and peach with a hint of honey. In the mouth, golden apple and citrus pith mix with honey. Decent acidity and balance. Grown at 1200 meters. 13.5% alcohol.

2019 Nor Areni Voskehat, Vayots Dzor
Palest gold in the glass, this wine smells of unripe apple and dried herbs. In the mouth, flavors of dried herbs, flowers, and unripe apple mix with Asian pear and good acidity. 13.5% alcohol.

2022 Kouash Voskehat, Vayots Dzor
Near colorless in the glass, this wine smells of citrus pith, green apple, and a hint of funkiness. In the mouth, flavors of citrus pith, green apple, and almond mix with wet wool, wet chalkboard, and a hint of citrus peel. Fresh, with decent acidity. 12.5% alcohol.

2022 Stork Kangun
Palest gold in the glass, this wine has a tropical pear and golden apple aroma. In the mouth, flavors of golden apple, apple skin, and lemon peel have decent acidity. 13.5% alcohol.

2022 Karas Kangun, Ararat Valley
Pale greenish gold in the glass, this wine smells of struck match, tropical fruit, and apples. In the mouth, flavors of apples are salty and bright, with a light tannic grip and a tropical note that leaves a chalky texture in the finish. 13.7% alcohol.

White & Sparkling Wines With a Score Between 8 and 8.5

2022 Kataro “Domaine Aveussyan” Voskehat, Vayots Dzor
Palest greenish gold in the glass, this wine smells of lemon cucumber, chopped green herbs, and lemon pith. In the mouth, lemon cucumber and lemon pith flavors mix with a hint of green vegetables and lightly bitter salad greens. Very good acidity. Grown at 500m elevation. 12.5% alcohol.

2022 Trinity Canyon Vineyards “6100” Khatun Karji
Near colorless in the glass, this wine smells of citrus pith, wet chalkboard, and a sweet floral note. In the mouth, citrus pith and Asian pear flavors mix with unripe apples and wet chalkboard minerality. Excellent acidity and faint salinity. Crisp and bright, but a bit simple. 12% alcohol.

2021 Vanardi “Tor-Tori” Voskehat, Aragatsotn
Pale gold in the glass, this wine smells of pear and honeysuckle with hints of yellow herbs. In the mouth, citrus pith is tangy and slightly sour. Crisp and bright with a hint of lemon cucumber followed by lemon sour candy lingering in the finish. Fermented in steel, and then aged for 25 days in French oak barrels. 12.5% alcohol.

2021 Manukyan Brandy Factory “Holani Dry White Wine” White Blend
‘Pale gold in the glass, this wine smells of apples and celery. In the mouth, citrus peel and green apple mix with a touch of celery and herbs. Very good acidity and a touch of lemon pith in finish. Somewhat narrow. A blend of 80% Kangun and roughly 10% each of Chenin Blanc and Aligoté. 13% alcohol.

2023 Alluria “The Beauty” Kangun, Armavir
Pale gold in the glass, this wine smells of white grapes, apples, and poached pear. In the mouth, pear and white peach flavors mix with yellow herbs and a hint of hard cheese rind. Crisp and bright. Good acidity. Filtered. 14% alcohol.

2022 Voskeni “Volcani” Kangun, Armavir
Pale gold in color, this wine smells of golden apples, jackfruit, and a hint of banana. In the mouth, crisp flavors of applesauce, jackfruit, and Asian pear have a faint tannic grip to them and very good acidity. There’s a light herbal bitterness in the finish. Fermented and aged in steel. 13.5% alcohol.

2022 Savar Khatun Kharji, Vayots Dzor
Light gold in the glass, this wine has a tropical nose with a hint of banana. In the mouth, flavors of tropical fruit and white flowers offer soft acidity and a light tannic grip. Grown at 1350 meters. Missing some verve. 13% alcohol.

White & Sparkling Wines With a Score Around 8

2023 Tushpa Muscat, Ararat Valley
Light yellow-gold in the glass, this wine smells of yellow herbs, honey, and tropical fruits like jackfruit. In the mouth, moderately sweet flavors of jackfruit, cooked apple, and a bitter citrus rind like kumquat have decent acidity. There’s a faint grip to the wine. Bitterness lingers in the finish. 13% alcohol.

2022 Jraghatspanyan “Special Selection Garan Damak” Garan Damak, Ararat Valley
Pale gold in the glass, this wine smells of apple and pear with a hint of herbs. In the mouth, soft acidity accompanies flavors of pear and poached pear. Somewhat flabby on the palate. 13% alcohol.

2022 Savar “Reserve” Khatun Kharji, Vayots Dzor
Light gold in the glass, this wine smells of oak and tropical fruit. In the mouth, bitter flavors of oak, herbs, and citrus mixed with tropical fruit. Decent acidity, but ultimately a bit bitter. 12.5% alcohol.

White & Sparkling Wines With a Score Between 7.5 and 8

2023 Tushpa “x Lab Pet Nat” Banants, Tavush
Pale hazy gold in the glass with fine bubbles, this wine smells of yogurt, citrus peel, and unripe stone fruit. In the mouth, tangy yogurt, bitter melon, unripe peaches. Chalky texture. Ultimately a bit too sour. 12% alcohol.

White & Sparkling Wines With a Score Around 7.5

2021 Manukyan Brandy Factory “Anamor Reserve” White Blend
Pale greenish gold in the glass, this wine smells of oak and apple. In the mouth, oak and golden apple flavors mix with a hint of citrus pith, but the oak is dominant. Softer acidity than I would like. A blend of Kangun, Aligoté, and Chenin Blanc. Aged for 6 months in oak. 14% alcohol.

2022 Tushpa Kangun, Ararat Valley
Palest gold in the glass, near colorless, this wine smells of jackfruit, banana, and poached apple. In the mouth, faintly bitter flavors of mixed tropical fruits combine with herbs and decent acidity. Bitterness lingers in the finish. 13% alcohol.

White & Sparkling Wines With a Score Around 7

2022 Lusarev Voskehat, Vayots Dzor
Pale gold in the glass, this wine smells fairly vegetal and herbal. In the mouth, flavors of herbs and vegetables are bitter and narrow. 12.5% alcohol.

White & Sparkling Wines With a Score Around 6

2021 Alluria “The Beauty” Kangun, Armavir
Light gold in the glass, cloudy haze, this wine smells of parchment and dried fruits and a touch of cheese rind. In the mouth, salty cheese rind, dried fruits, and the tang of acidophilus mix with the high-toned tang of VA. Creamy notes of dried herbs hang in the finish with alcoholic heat. Harsh. Fermented in steel with native yeasts. Aged untopped in an old barrel for 16 months. Unfined and unfiltered. Represents 1.5 tons of Kangun that was fermented and then “just ignored.” 15.7% alcohol.

Pink Wines

Pink Wines With a Score Between 9 and 9.5

2023 Maran “Malahi” Rosé of Areni
Light baby pink in the glass, this wine smells of berries, white flowers, and a hint of apples. In the mouth, silky textured flavors of berries, white flowers, and citrus peel have a touch of salinity and hints of dried herbs. Very good acidity, while being round and balanced. Excellent with a lovely depth and complexity for rosé. Whole-cluster pressed with no additional skin contact. Fermented and aged in very old barrels. Battonage every day for 6 months. Bottled unfiltered. 13% alcohol. 800 bottles made. Cost: $23. click to buy.

2022 NOA Rosé of Tozot, Vayots Dzor
Palest pink to near colorless in the glass, this wine smells of berries and wet chalkboard. In the mouth, citrus, berry, and saline flavors are bright and juicy, crisp and delicious. Lovely. Barrel fermented with only free-run juice. 13.5% alcohol. Cost: $29.

Pink Wines With a Score Around 9

2023 Gevorkian Winery Rosé of Areni, Vayots Dzor
Pale baby pink in the glass, this wine smells of dried herbs, rosehips, and redcurrants. In the mouth, silky flavors of orange peel, redcurrant, and rosehip mix with a light salinity and wonderful pink grapefruit kick in the finish. Excellent. Just what you want from a rosé. A blend of 50% saignee juice, and 50% direct press juice fermented and aged in steel. 12% alcohol. Cost $25. click to buy.

Pink Wines With a Score Between 8.5 and 9

2023 Vanardi Rosé of Areni, Aragatsotn
Palest baby pink in the glass, this wine smells of hibiscus and citrus peel. In the mouth, crisp redcurrant and hibiscus flavors mix with orange peel and a touch of watermelon. Crisp acidity, nice silky texture. 13% alcohol.

2022 Nor Areni Rosé of Areni, Vayots Dzor
Palest pink in the glass, this wine smells of herbs, dried flowers, and the scent of berries. In the mouth, bright raspberry and watermelon flavors mix with herbal notes that linger in the finish with hints of citrus peel. Good acidity. Tasty. 14% alcohol.

2022 Voskeni “Siro” Rosé of Areni, Vayots Dzor
Palest baby pink in color, this wine smells of strawberries and wet pavement. In the mouth, crisp and bright berry and watermelon flavors are tinged with dried herbs and wet pavement minerality. A lightly chalky texture lingers in the finish. Crackling acidity keeps the cheeks puckered. Very nice. Made as saignee after 90 minutes. Fermented and aged in steel. From 133 to 138 year-old vines grown at 1600 meters. 13% alcohol. Cost $20. click to buy.

Pink Wines With a Score Around 8.5

NV Keush “Extremis Brut Nature” Sparkling Rosé of Areni
Pale peachy pink in the glass with fine bubbles, this wine smells of rosehips, hibiscus, and citrus peel. In the mouth, notes of bubblegum, cherries, and strawberries are borne on a soft, velvety mousse. Citrus peel and bright acidity linger in the finish. Whole-cluster pressed with a short skin contact in the press. Spends 22 months on the lees in the bottle. Made from 100-yea- old ungrafted bush vines on a combination of volcanic and limestone soils. 12.5% alcohol.

2021 ArmAs Rosé of Karmrahyut, Aragatsotn
Light ruby in the glass, this wine smells of cranberry and raspberry with a hint of citrus peel. In the mouth, redcurrant and cranberry flavors mix with citrus peel and a touch of bitter orange. Excellent acidity and a faint, ghostly tannic texture. Crisp and bright. 13.5% alcohol.

2022 Voskeni “Volcani” Rosé of Tozot, Vayots Dzor
Pale ruby in the glass, this wine smells of cherry and plum. In the mouth, bright cherry and plum flavors have perhaps slightly less acidity than I would like. Good acidity but simpler, less complex flavors. There’s a faint tannic grip here. Made from a saignee after about 3 days of fermentation. 13.2% alcohol.

2022 Savar Rosé of Areni, Vayots Dzor
Palest pink in the glass, this wine has an herbal and green bell pepper aroma. In the mouth, citrusy flavors of red currant and wet pavement have excellent acidity. Distinctly savory, with a vegetal edge. Direct press. 12% alcohol.

2022 Kouash Rosé of Areni, Vayots Dzor
Pale peachy pink in the glass, this wine smells of red apple skin and berries. In the mouth, crisp berry flavors mix with apple skin, citrus peel, and wet pavement. Decent acidity. 13.5% alcohol.

2022 Ijevan “Sapor” Rosé of Areni, Tavush
Palest pink in the glass, this wine smells of sweet berries. In the mouth, sweetish berry flavors mix with watermelon and good acidity. Bright and pretty, but slightly too candied for my taste. Will appeal to some, no doubt. 4 g/l residual sugar. 13% alcohol.

Pink Wines With a Score Between 8 and 8.5

2021 Qotot Rosé of Areni, Vayots Dzor
Palest pink in the glass, this wine smells of citrus peel and rosehips. In the mouth, tart sour cherry, and wet pavement flavors are lean and somewhat austere. 12.5% alcohol.

Pink Wines With a Score Around 8

2022 ArmAs Rosé of Karmrahyut, Aragatsotn
Light to medium ruby in the glass, this wine smells of sweet strawberry and apple juice. In the mouth, apple and strawberry flavors have a faint sweetness to them and a light citrus peel note that lingers through the finish. Less complex, and lower acidity. 13.5% alcohol.

2022 Jraghatspanyan “Tigrani SS” Rosé Blend, Ararat Valley
Pale ruby in the glass, this wine smells of apples and red apple skin. In the mouth, flavors of red apples are very distinctive, with strawberry notes and soft acidity. This is a grape traditionally used to make brandy. Missing some dynamism. 13.8% alcohol.

Pink Wines With a Score Between 7.5 and 8

2022 Manukyan Brandy Factory “Holani” Dry Rosé of Areni
Light ruby in the glass, this wine smells of berries, citrus peel, and red apple skin. In the mouth, red apple skin and candied cherry flavors are slightly bitter and angular. There’s a light chalky grip to the wine, and decent acidity. 10 hours of skin contact. 13.5% alcohol.

Pink Wines With a Score Around 7.5

2015 Sarduri Rosé of Milagh, Aragatsotn
Pale peachy pink in the glass, this wine smells of plum skin, citrus peel, and very savory earth and herb notes. In the mouth, that savory note continues with herbs and earth. Not particularly expressive for a rosé. Decent acidity. 12% alcohol.

Pink Wines With a Score Between 6.5 and 7

2022 Lusarev Rosé of Areni, Vayots Dzor
Pale ruby in the glass, this wine smells herbal and vegetal with a hint of earthiness. In the mouth, vegetal flavors are bitter and crisp with good acidity, but the wine is too narrow and too astringent. 12.5% alcohol.

Red Wines

Red Wines With a Score Around 9.5

2019 Zorah “Yeraz” Areni, Vayots Dzor
Dark garnet in the glass, this wine smells of dried herbs, forest berries, and dried flowers. In the mouth, gauzy tannins drape wonderfully bright flavors of forest berries, citrus peel, dried herbs, and flower petals. There’s a smoothness and a shimmering complexity to this wine that is utterly compelling. Notes of faintly bitter licorice root, earth, and dried herbs linger in the finish. Gorgeous acidity. Outstanding. A field blend from a 150-year-old vineyard, that may be much older than that. Positively stunning. 13% alcohol. Cost: $117. click to buy.

2016 Zorah “Yeraz” Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of earth, licorice root, dried flowers, cola, and dried herbs. In the mouth, juicy cola, forest floor, plum, forest berries, dried herbs, and flower petals have a juicy bright freshness thanks to excellent acidity. Gorgeously complex and bright with notes of dried citrus peel and dried flowers lingering in the finish with gauzy tannins. A stupendous wine aging beautifully. 13.5% alcohol. Cost: $179. click to buy.

Red Wines With a Score Between 9 and 9.5

2021 Zorah “Karasi” Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of mulberries and chopped herbs, boysenberry, and spices. In the mouth, powdery, gauzy tannins wrap around a juicy core of boysenberry, plum, flowers, herbs, and a hint of cedar. Great acidity and powdery, earthy minerality. Tannins flex their athletic muscles over time. Really delicious. 14% alcohol. $42. click to buy.

2018 Zorah “Karasi” Areni, Vayots Dzor
Dark garnet in the glass, this wine smells of forest floor, dark plum, and spices. In the mouth, faint gauzy tannins hang on a core of plum and mulberry dusted with dried herbs and dried flowers. Citrus peel brightness in the finish. Great acidity. Really delicious and complex. 13.5% alcohol. Cost: $50. click to buy.

Red Wines With a Score Around 9

2020 Zulal Areni, Vayots Dzor
Light to medium garnet in the glass, this wine smells of dried flowers, plums, mulberries, and citrus peel. In the mouth, citrus peel, mulberries, plum, and dried herbs mix with dried flowers and faint, gauzy tannins that offer ghostly texture to the wine. Excellent acidity and a bitter kumquat note that lingers in the finish. 30-40 year old vineyards. Stainless steel fermented and aged. 14.5% alcohol. Cost: $24. click to buy.

2020 Zulal Reserve Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of dark plum and boysenberry fruit. In the mouth, spicy plum and cherry fruit mix with boysenberry, dried herbs, and dried flowers, as excellent acidity keeps things quite fresh. Dried herbs linger in the finish with an underlying stoniness. Doesn’t show any of its 15% alcohol. This reserve wine is from a single plot every year, and is aged in a combination of French and Caucasian used oak barrels for 18 to 24 months. Cost: $32. click to buy.

2016 Zorah “Karasi” Areni, Vayots Dzor
Medium to dark garnet in the glass with ruby highlights, this wine smells of dried herbs and flowers. In the mouth, there’s an aromatic sweetness of berries, both dried and fresh, plus a spiciness of pepper and baking spices mixed with dried herbs. There’s a touch of VA sharpness here, but not enough to be objectionable. Just a tang. Ultimately quite tasty. 14% alcohol. Cost: $42. click to buy.

2020 Zorah “Heritage” Sireni, Artsakh
Very dark garnet in the glass, this wine smells of prunes, blackberries, and flower petals. In the mouth, chocolate-covered blackberries, a hint of peach, and brown sugar are wrapped in fleecy, mouth-coating tannins. Rich and dark, with earthy and leathery notes lingering in the finish. Very good acidity. Distinctive and delicious. Contains 20% Ararati. Sireni is a synonym for the grape known as Khndogni. 13.5% alcohol. Cost: $66. click to buy.

2017 Gevorkian Winery “Kes Kakhani Reserve” Areni, Vayots Dzor
Medium to dark ruby in the glass, this wine smells of herbs, wet leaves, mulberries, and plum. In the mouth, plum and mocha flavors mix with plum skin, mulberries, and dried herbs. Lightly grippy tannins hang in the background, and acidity keeps things fresh, along with a hint of chopped green herbs. Very nicely done with a faint aromatic sweetness that lingers in the finish. Intense but compelling. Made from 50% 2- to 3-month air-dried grapes and 50% fresh destemmed grapes. Fermented in steel and then aged for 6 months in new Armenian oak barrels followed by 12 months in older oak barrels. 14% alcohol. Cost: $48. click to buy.

2022 Maran “Malahi” Red Blend
Dark garnet in the glass, this wine smells of blackberry and mulberry with a hint of blueberry. In the mouth, spiced mulberry and blueberry flavors have a gauzy tannic texture and a faint salinity as notes of dried herbs and spices linger with a hint of forest floor. Excellent acidity couples with a nice herbal freshness. A blend of Areni, Khndogni, and Syrah. A tiny portion was aged in barrel, the rest in steel tank. 14% alcohol. Cost: $25. click to buy.

2020 Voskeni Areni, Vayots Dzor
Medium ruby in the glass, this wine smells of cherry and plum. In the mouth, bright cherry and plum flavors mix with dried herbs and hints of fresh green herbs. Tangy notes of plum skin and citrus peel linger in the finish with a light tannic grip. Excellent acidity and freshness. Compelling. Tank fermented and aged. 13% alcohol. Cost: $25. click to buy.

Red Wines With a Score Between 8.5 and 9

2021 Kataro “Domaine Avetissyan” Khndoghni, Artsakh
Very dark garnet in the glass, this wine smells of plum and dried herbs. In the mouth, supple, powdery tannins, wrap around a core of dark plum, cedar, and earth. Dried herbs, citrus peel, and dried flowers linger in the finish. Excellent acidity. Tannins coat the mouth. Fermented and aged in stainless steel. Grapes come from Artsakh region, which is the disputed region between Armenia and Azerbaijan. 13.3% alcohol. Cost: $22. click to buy.

2021 Molana Rasheh, Iran
Medium garnet in the glass, this wine smells of road dust, roasted figs, carob, and boysenberries. In the mouth, powdery tannins coat the mouth, and flavors of boysenberry, fig, dried herbs, and sawdust swirl even as the wine has a lovely freshness thanks to excellent acidity. This wine is made of grapes from old, ungrafted bush vines at 1350m of elevation, that are today used to make raisins in the Sardasht region of Iran. The grapes are trucked over the border to be made into wine in Armenia. 14.5% alcohol. 10,000 bottles made. Cost: $90. click to buy.

2018 ArmAs Areni, Vayots Dzor
Medium ruby in the glass, this wine smells of flowers, red berries, and citrus peel. In the mouth, bright citrus peel and raspberry notes mix with dried herbs and fresh herbs. Excellent acidity, barely perceptible tannins. Nicely balanced and juicy. 13% alcohol. Cost: $18. click to buy.

2021 Van Ardi “Estate Blend” Red Blend, Aragatsotn
Dark garnet in the glass, this wine smells of roasted nuts, dark cherry fruit, and hints of plum. In the mouth, plush tannins wrap around a core of dark plum, cocoa powder, nuts, and dried herbs. A touch of licorice root lingers in the finish. Very good acidity and fine-grained tannins. Nicely balanced. A blend of 40% Areni, 30% Haghtanak, and 30% Milagh. Aged for 5-6 months in oak. 13.5% alcohol. Cost: $27. click to buy.

2021 Van Ardi “Reserve” Areni, Aragatsotn
Medium ruby in the glass, this wine smells of bright cherry and hints of brown sugar. In the mouth, bright cherry and berry notes mix with a hint of flowers and dried herbs. Green herbs and mocha spice emerge in the finish along with a tang of citrus peel. Gauzy, subtle tannins. Very good acidity. Very pretty. Aged for 12 months in a mix of Armenian and French oak. 14% alcohol. Cost: $40. click to buy.

2019 Van Ardi “Reserve” Syrah, Aragatsotn
Very dark garnet in the glass, this wine smells of roasted figs, mocha, and blackberries. In the mouth, juicy blackberry fruit is bright with excellent acidity as notes of roasted fig and raisins linger in the finish. Lightly grippy tannins gain strength through the finish. Spends 12-14 months in a mix of Armenian and French oak. 15% alcohol. Cost: $24. click to buy.

2023 Gevorkian Winery “Hay” Pet Nat of Areni, Vayots Dzor
Medium garnet in the glass with faint bubbles, this wine smells of boysenberry and blueberry. In the mouth, blueberry and sour cherry flavors are tangy with citrus peel and sparkling with a light effervescence. There’s a faint woody note that lingers in the finish along with freshly chopped green herbs. 15 days carbonic maceration without sulfites. Excellent acidity. 12% alcohol. Cost: $20. click to buy.

MV Maran “Zarm” Areni
Dark ruby in the glass, this wine smells of baking spices and dried cherries, mocha and prunes. In the mouth, rich black cherry and mocha flavors mix with spices and forest floor. Very good acidity and powdery, mouth-coating tannins. There’s a hint of brown sugar in there, along with raisins. Intense and rich, but without weight, the wine shows little of its 16% alcohol. This is a multi-vintage wine, with three or four vintages going back to 2012. Made from overripe, semi-withered grapes picked in November. Inoculated with wild yeasts, then with commercial yeasts to finish fermentation. Spends 2-3 years in a combination of new and old barrels. Zarm means “the continuation of the family” and is embossed with the winemaker’s family tree. 16% alcohol.

2020 Maran “Halde” Red Blend
Dark garnet in the glass, this wine smells of forest floor, carob, and dark fruits. In the mouth, blackberry and cherry flavors mix with mocha and dried herbs, forest floor. Soft supple tannins and good acidity. The oak emerges more strongly on the finish with a minty quality. A blend of Areni and Malbec fermented separately in steel, and barrel aged in new barrels for 8 months. After bottling, the wine is aged underwater at 3185m in a high-elevation lake for 1 year. 14% alcohol.

2022 Merjanian Vineyards “DZON” Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of mulberries and crushed plums spiced with a hint of dried herbs. In the mouth, bright and juicy plum, mulberry, and cherry flavors mix with a lightly spicy herbal note that has aspects of licorice root, pepper, and winter savory. Barely perceptible tannins hang in the background as a touch of mocha and wood emerge on the finish. Excellent acidity. There’s just a touch of heat and high-octane quality that betrays the wine’s 15% alcohol. Made from extremely old (150+ years) vines.

2022 Krya “POQR” Red Blend, Vayots Dzor
Medium garnet in the glass, this wine smells of herbs, berries, and earth. In the mouth, flavors of herbs, plum, raspberry, and earth have great acidity, with notes of cedar and earth lingering in the finish. 13.5% alcohol.

2021 Qotot Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of mulberry, raspberry, and cherry. In the mouth, herbal and sour cherry flavors of plum skin are spicy, with notes of herbs and great acidity. Juicy, with faint tannins. Fermented and aged in steel. 13.7% alcohol.

2023 Stork Red Blend
Medium to dark garnet in the glass, this wine smells of cherry and bramble. In the mouth, cherry and citrus peel flavors mix with light tannins, herbs, and excellent acidity. A blend of 80% Areni from Vayots Dzor and 20% Montepulciano from Aragatsotn, partially barrel fermented and aged. Interesting. 14% alcohol.

Red Wines With a Score Around 8.5

2020 Krya “Sev Areni” Areni, Vayots Dzor
Medium ruby in the glass, this wine smells of earth, herbs, and raspberry. In the mouth, flavors of forest floor, raspberry, and herbs feel slightly compressed with tart cherry flavors lingering in the finish. Excellent acidity, but from a tough vintage. Spends one year in oak and one year in bottle. 12.5% alcohol.

2022 Savar “Reserve” Red Blend, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of raisins, black cherry, and mocha. In the mouth, flavors of raisins, black cherry, and oak have a faint citrus peel note and decent acidity. A blend of 80% Areni and 20% Milagh (aka Khaket). A touch overripe, but generally pretty good. 14% alcohol.

2021 Kouash Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of struck match, plum, and herbs. In the mouth, flavors of herbs, plum, cherry, and lightly grippy tannins mixed with a hint of citrus peel in the finish. Good acidity. Spends three months in new oak. 14% alcohol.

2023 Karas Areni, Ararat Valley
Medium to dark garnet in the glass, this wine smells of plum, bramble, and spice. In the mouth, flavors of plum, cedar boughs, dried herbs, and citrus peel have dusty tannins and very good acidity. 13% alcohol.

2023 Ijevan “Pure Carbo” Areni, Tavush
Medium to dark garnet in the glass with purple highlights, this wine smells of grapey blackberry and black plums. In the mouth, powdery and chalky tannins coat the mouth as flavors of blueberry and blackberry linger on the palate. Carbonically macerated. A little heavy. 12.5% alcohol.

2022 Kataro “Domaine Aveussyan” Areni, Vayots Dzor
Medium garnet in color, this wine smells of boysenberry, dried flowers, and citrus peel. In the mouth, boysenberry, citrus peel, dried herbs, and plums have a nice gauzy tannic texture and excellent acidity. Dried herbs linger in the finish. Fermented and aged in stainless steel. 13% alcohol.

2021 Kataro “Domaine Aveussyan – Reserve” Khndoghni, Artsakh
Dark garnet in the glass, this wine smells of oak, black plum, and licorice. In the mouth, oak and licorice flavors mix with mocha and a hint of snuffed candle, as muscular tannins coat the mouth, and gradually squeeze the palate. Very good acidity, but this wine has a dense impenetrability that suggests a few more years of aging. Fermented in steel and aged for 18-20 months in oak. Grapes come from Artsakh region, which is the disputed region between Armenia and Azerbaijan. 14% alcohol.

2015 ArmAs Karmrahyut, Aragatsotn
Dark ruby in the glass, this wine smells of something feral, with dark berries layered over dried herbs and what begins like the familiar smell of warm clean dog fur and over time morphs to crushed nuts. In the mouth, fleecy tannins surround a core of plum and berries shot through with dried herbs and a touch of road dust. Rustic without being harsh. Unusual and distinctive. Very good acidity. There’s a lightly bitter citrus note that lingers in the finish. Fermented and aged in stainless steel. 13% alcohol.

NV ArmAs “Keerk” Red Blend, Aragatsotn
Medium to dark garnet in the glass with a light haze, this wine smells of chopped herbs and plums. In the mouth, round flavors of plum and cherry have a pleasant, bright simplicity and are shot through with dusty dried herbs that turn fresh in the finish. Lightly fleecy tannins wrap around the core of fruit. Pleasant, and easy to drink. A blend of 80% Karmrahyut and 20% Areni. 13.5% alcohol.

2021 Vanardi “Tor-Tori” Areni, Aragatsotn
Medium garnet in the glass, this wine smells of dark berries, green herbs, and earth. In the mouth, lightly grippy tannins wrap around a core of plum and blackberry mixed with dark potting soil and chopped green herbs. Very good acidity. Contains 10% Syrah. Steel fermented and then aged briefly for a month in oak. 13% alcohol.

2019 Vanardi “Reserve” Milagh, Aragatsotn
Very dark ruby in the glass, this wine smells of toasted oak and licorice. In the mouth, bright, juicy cherry and black cherry fruit flavors have a lovely juiciness to them and freshness thanks to excellent acidity. The tannins are muscular and gradually put the squeeze on the palate even as the fruit and green herbs last fresh through the finish. This is the first single-variety bottling of the Milagh grape variety. Aged for around 14 months in Armenian and French oak. 15% alcohol.

2022 Alluria “The Special – N1” Khndogni, Artsakh
Inky opaque garnet in the glass, this wine smells of smoky black plum and blackberries. In the mouth, rich and dark black cherry, blackberry, and black olive flavors have an olive meatiness to them and mouth-coating tannins. Good acidity keeps the wine fresh with hints of dried and fresh herbs lingering in the finish with notes of fresh potting soil. Brawny and powerful without heaviness. Fermented in steel with native yeasts and then bottled shortly thereafter unfined and unfiltered. This is the last harvest of grapes made from the Artsakh region, which is now inaccessible following the conflict between Armenia and Azerbaijan. 14.5% alcohol.

2022 Alluria “The Special – Reserve” Khndogni, Artsakh
Very dark garnet in the glass, this wine smells of black cherry and mocha. In the mouth, black cherry, boysenberry, and blackberry flavors mix with mocha and licorice. Muscular tannins grip the palate and slightly dry the mouth, as notes of toasted oak, and earth linger in the finish. For me the oak influence is a bit stronger in flavor than I would like. Very good acidity. This wine spends a year in new oak. 14.5% alcohol.

Red Wines With a Score Between 8 and 8.5

2021 Trinity Canyon Vineyards “6100” Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of plum and boysenberry with hints of aromatic herbs. In the mouth, lightly grippy tannins surround sawdust and dark plum, cherry, and dried herbs, with very good acidity. Very dusty tannins. Dried herbs linger in the finish. Aged for 6 months in old oak from Artsakh. 15% alcohol.

2016 Zulal “Sireni” Khndoghni, Artsakh
Dark garnet in the glass, this wine smells of raisins, roasted figs, and dried herbs. In the mouth, dark earthy blackberry and black cherry flavors mix with deep earthy flavors, massive muscular tannins, and hints of dried and fresh herbs. Despite the brawny quality to the fruit, there’s a great deal of freshness here, with excellent acidity and green herb flavors adding an almost minty note to the wine. I just wish the fruit were less tired. 13.5% alcohol.

2015 ArmAs “Reserve” Karmrahyut, Aragatsotn
Very dark ruby in the glass, this wine smells of incense, oak, and roasted plums. In the mouth, fleecy, slightly drying tannins wrap around a core of plum and plum skin tartness shot through with dried herbs. Earthy notes emerge in the finish. There’s a note of rusticity here, betraying the wild origins of this grape. Aged in a combination of French and Armenian oak. 15% alcohol.

2019 Vanardi “Reserve” Haghtanak, Aragatsotn
Dark garnet in the glass, this wine smells of green bell pepper, oak, licorice, and black cherry. In the mouth, black cherry, green bell pepper, earth, and a hint of dried flowers are wrapped in a muscular sheaf of tannins. Good acidity. 13.5% alcohol.

2022 Gevorkian Winery “Carbonic” Haghtanak, Ararat
Very dark garnet in the glass, this wine smells of wet leaves, dark blackberry, and black cherry fruit. In the mouth, black cherry and blackberry fruit are inky and palate-staining with lightly grippy tannins that accompany herbal and woody aromas that linger in the finish along with the tang of plum skin. 15 days carbonic maceration then aged in karas for 6 months. 12.5% alcohol.

2019 Gevorkian Winery “Kes Kakhani” Areni, Vayots Dzor
Medium ruby in the glass, this wine smells of brown sugar, mulling spices, and oak. In the mouth, oak and fruit flavors battle for attention with brown sugar, mocha, and oak flavors mixing with dark cherry and mulberry flavors. Lightly grippy tannins gain strength with time. There’s a nice herbal freshness that lingers in the finish, but ultimately the fruit tastes a bit cooked. Made from 50% 2- to 3-month air-dried grapes and 50% fresh destemmed grapes. Fermented in steel and then aged for 6 months in Armenian oak barrels. The air-drying technique is an ancient tradition in Armenia. 14% alcohol.

2021 Alluria “The Reserve” Red Blend, Armavir
Inky opaque garnet in the glass, this wine smells of oak. In the mouth, oaky flavors of blackberry and black cherry are thick and on the palate. Mocha notes accompany peanut-buttery tannins that gradually parch the mouth. A touch of VA lingers, tangy in the finish. Fermented in Armenian oak for 12 months. 14.5% alcohol.

2018 Alluria “The Beast” Red Blend, Armavir
Inky opaque garnet in the glass, this wine smells of brown sugar, mocha, and burned nuts. In the mouth, brown sugar, toffee, prunes, stewed cherries, and licorice have a moderate sweetness and the deep warmth of baking spices. Sharp, but with a long finish. A blend of Haghtanak and Karmrahyut harvested late, fermented then fortified, and aged in oak for 44 months. 23% alcohol.

2022 Voskeni “Volcani” Haghtanak, Ararat
Medium to dark garnet in the glass, this wine smells of dusty roads, underbrush, green bell peppers, and blackberries. In the mouth, muscular tannins wrap around a core of slightly spicy blackberry and plum shot through with woody, herbal notes. The tannins stiffen over time. Very good acidity. A light spicy bitterness lingers in the finish. 2 weeks of maceration, then fermented and aged in tank. 13% alcohol.

2021 NOA “Reserve” Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of mulberry, blackberry, and mocha. In the mouth, flavors of mocha, blackberry, and tangy coffee have great acidity, with citrus peel notes lingering in the finish. Thick tannins accompany flavors of mocha and oak in the finish. A bit heavy-handed. 15% alcohol.

2019 Nor Areni “Reserve” Areni, Vayots Dzor
Very dark garnet in the glass, this wine smells of oak and dark berries. In the mouth, flavors of dark berries, oak, earth, and herbs seem compressed with hints of citrus peel in the finish. Supple tannins but ultimately I think too much wood influence. This wine spends 18 months in a combination of French and Armenian oak. 14.5% alcohol.

2021 Karas “Single Vineyard Areni” Areni, Ararat Valley
Dark garnet in the glass, this wine smells of struck match, plum compote, and mocha. In the mouth, flavors of citrus peel, plum, and raisins mix with mocha and leather. Light grippy tannins coat the mouth. Very good acidity. Fermented 1/3 in stainless steel, 1/3 in karas, and 1/3 in oak and then blended to age for 8 months in karas. 13% alcohol.

Red Wines With a Score Around 8

2019 Trinity Canyon Vineyards “Khachmeruk” Red Blend
Medium to dark garnet in color, this wine smells of camphor wood, oak, and cherry. In the mouth, fleecy tannins surround a core of cherry and tobacco leaf, dried herbs, and plum skin. Dried herbs and slightly drying tannins linger in the finish. A blend of 75% Cabernet Sauvignon and 25% Areni. Aged 24 months in oak. 14.5% alcohol.

2021 Alluria Red Blend, Armavir
Dark garnet in the glass, this wine smells of licorice root, blackberries, and something tangy and cola-like. In the mouth, the bright tang of VA accompanies blackberry and black plum flavors as tannins coat the mouth and gradually stiffen. Road dust and herbs linger in the finish. 40 days of maceration are followed by fermentation in steel with native yeasts. A blend of Haghtanak and Karmrahyut. 14.5% alcohol.

2022 Jraghatspanyan “Tigrani SS” Red Blend, Ararat Valley
Medium to dark garnet in the glass, this wine smells foxy and brambly, with flavors of underbrush, forest floor, oak, and earth coupled with a soft acidity and thick tannins. Spends six months in Armenian oak. A bit unwieldy. 14% alcohol.

2022 Lusarev Areni, Vayots Dzor
Medium ruby in the glass with garnet highlights, this wine smells of berries and herbs. In the mouth, flavors of berries, herbs, and earth have decent acidity and light tannins. 20% of the wine is aged in oak. 12.5% alcohol.

2021 Savar Areni, Vayots Dzor
Medium to dark garnet in the glass, this wine smells of brambly barnyard aromas. In the mouth, earthy barnyard and forest floor flavors are tacky with thick and coarse tannins. Decent acidity. 13.5% alcohol.

Red Wines With a Score Between 7.5 and 8

MV ArmAs “Semi-Sweet” Karmrahyut, Aragatsotn
Medium to dark garnet in color, this wine smells of brown sugar and plum preserves. In the mouth, lightly sweet plum and dark cherry fruit flavors are wrapped in fleecy tannins. Decent acidity keeps things fresh. But the overall wine is a bit simple. 13.4% alcohol.

2019 Gevorkian Winery “Kakhani Reserve” Areni, Vayots Dzor
Medium ruby in the glass, this wine smells of wood and caramel. In the mouth, brown sugar and licorice root notes mix with dried mulberries and a smoky oak note. The wood overwhelms the fruit flavors. Made from air-dried grapes. Aged for 6 months in new barrels and then 18 months in old barrels. Very good acidity and little trace of its prodigious 16% alcohol, but ultimately bit caramelized for my taste.

2021 Manukyan Brandy Factory “Anamor Reserve” Red Blend
Medium ruby in the glass, this wine smells of dried herbs, plums, and cherries. In the mouth, lightly grippy tannins wrap around a core of freshly chopped green herbs, dried herbs, plum, and plum skin. There’s an earthy, savory quality here, with good acidity. A blend of 80% Areni, 10% Haghtanak and 10% Cabernet Franc. Aged in a combination of French, American, Hungarian, and Armenian oak for 8 months. 13.5% alcohol.

2020 Tushpa Haghtanak, Ararat
Inky garnet in the glass, this wine smells of wood and stewed prunes, a hint of dog fur, and dried herbs. In the mouth, dusty tannins wrap around a core of dark earth and intense dark berries. A hint of bitterness lingers in the finish. Aged in oak for 12 months. 13.5% alcohol.

Red Wines With a Score Around 7.5

2021 Manukyan Brandy Factory “Anamor Grand Reserve “Blue”” Areni
Medium to dark ruby in the glass, this wine smells of dried herbs, plums, and mulberries. In the mouth, the flavors of oak, plum, mocha, dried herbs are wrapped in faint, fleecy tannins, as notes of oak and citrus peel linger in the finish. Too much wood influence for my taste. Decent acidity. Aged for one year in Armenian oak barrels. 14% alcohol.

Red Wines With a Score Around 7

2021 Manukyan Brandy Factory “Holani Dry Red Wine” Red Blend
Dark garnet in the glass, this wine smells of dry dusty roads and dried herbs. In the mouth, green herbs, green bell pepper, cherry, and a touch of black currant are wrapped in tacky tannins. Decent acidity. Lean and a bit vegetal for my taste. A blend of 80% Areni, 10% Malbec, and 10% Haghtanak. 14% alcohol.

Red Wines With a Score Around 6

2015 Sarduri Red Blend, Aragatsotn
Medium to dark cloudy ruby with garnet highlights, this wine smells of barnyard, manure, and earth. In the mouth, earth and herbal flavors mix with manure notes. Decent acidity but possibly a Brettanomyces problem here. A blend of 80% Milagh and 20% Haghtanak that spends one year in oak. 13% alcohol.