Winemaker Notes
In Rind, the Areni grape thrives in rich volcanic and limestone soils. Hot summers are tempered by cooler temperatures at these high elevation sites, and water is provided by the melting snowcaps atop Mount Ararat.
Professional Ratings
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Wine Enthusiast
Deep cherry in the glass, this wine has a nose of raspberry and lavender. Made with the indigenous Armenian grape Areni, it is smooth on the palate, with flavors of black cherry, raspberry, dark chocolate and smoked meat. Finegrained tannins fill the mouth and then drift off into a savory finish
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Wine & Spirits
From a partnership Viken Yacoubian and American winemaker Paul Hobbs launched in 2008, this is a pretty, cedar-scented red. Mellowed by age and 17 months in used French-oak barrels, it’s lean and spicy, with a little driedorange-rind volatility playing around the edges. With the translucence of its flavors and its gravelly tannins, it recalls a light nebbiolo; try it with wild-mushroom pasta.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
Sitting just north of Iran and east of Turkey, Armenia is a mountainous and land-locked ex-Soviet republic. As part of the Transcaucasion region, which includes eastern Turkey, Azerbaijan and Georgia, Armenia is among the oldest of wine growing regions. While the prevalence and popularity of Armenian winemaking has evolved over the centuries, the wild vine Vitis vinifera silvestris (an ancestor of today’s Vitis vinifera wine-producing species) has been growing here for over a million years. Today the majority of the grapes grown in Armenia go to Brandy production, but the rising demand for Armenian wine in its most popular market, Russia, is fueling growth of still wine production. Most of the country’s wines come from the regions of Armavir, Ararat and Vayots Dzor. Though Armenia lays claim to hundreds of indigenous varieties, it uses only about 30 for the majority of its wine production, three quarters of which is white. The key white varieties include Chilar, Lalvari and Voskehat; for reds, Kakhet, Areni and Khndogni (also known as Sireni) are the main players.