A high-altitude vineyard near the village of Aghavnadzor, Vayots Dzor allows this emblematic Armenian white variety to ripen perfectly while maintaining a remarkable freshness, resulting in thrillingly unique layers of aromas and flavors.

TASTING NOTES

Vivid straw in appearance, showing a bright and expressive bouquet of honeysuckle, white melon, and green apple, with touches of quince and citrus tied together by a refined minerality. Medium-bodied with vibrant acidity.

The high-altitude vineyard sites of Aghavnadzor, Vayots Dzor allow these four indigenous varieties to ripen perfectly while maintaining a remarkable freshness, resulting in thrillingly unique layers of aromas and flavors.

Source: Aghavnadzor, Vayots Dzor

 Varietal composition: 

• 80% Voskehat: or "golden berry" is considered the emblematic white variety of Armenia, thriving in high-altitude, rocky soils, known for its longevity with vines living well past 100 years. Thick-skinned berries yield complex and expressive aromatics including the fresh scent of the Armenian Snowdrop flower.
• 10% Khatuni: thick-skinned berries, gives a notable crispness and unique floral expression to the wine.
• 5% Qrdi: a late-ripening variety, bringing a beautiful freshness to the blend.
• 5% Garan Demak: or "sheep's tail" prefers rocky, semi-desert soils; its delicate fruit rounds out the final wine.

 Wine profile: golden yellow color with delicate aromas of white lily and magnolia, citrus fruit, quince, white pepper and marked minerality. Bright entrance on the palate with refreshing acidity, followed by a rich mid-palate. The wine lingers on the finish with notes of yellow peach and Armenian apricot.

Elevation: over 4,000 ft

Winemaking: 100% stainless steel fermentation and aging 

95 pts Tasting Panel Magazine

“Nutty aromas, with pear tart, vanilla crème, and elderflower. Silky on the mouth, it washes over the palate with tangerine, apricot nectar, and chamomile flower. As it progresses, the floral flavors bloom, accompanied by spiced fig and white chocolate.”  - Meridith May, Tasting Panel Magazine