Armenia

This is a very interesting wine (and good, too).  100% Areni grapes grown at 4,000 feet altitude.  Fermented in temperature controlled concrete vats ad then aged for 12 months in traditional amphorae.  Ruby in color with a purple core, opaque but flat in appearance.  The nose has black cherries, cherries, cranberries, black pepper and slight dried flowers.  Medium to full bodied.  It has a "warm" quality which seems different from alcohol.  Complex with layers of fruit and spice.  Good acidity.  Long finish.  This seems on the young side, it should drink well for another seven to ten years.

This is a joint venture with the Yacoubian family and Paul Hobbs (who makes wine all over the world).  Tasted side by side with the 2015 vintage, I preferred the 2015.  Garnet in color, mostly clear and bright.  The nose has cranberries, black cherries and dust.  With air some black pepper.  Medium to full bodied.  On the palate, cranberries and black pepper.  Tart fruit.  Long finish.  Very similar to the 2015 but everything turned down a notch.  Is it the vintage?  Does it need more time?  Some other reason?  I truly have no idea, but this is still a fine and interesting wine.  It drinks

This is a joint venture between traveling winemaker Paul Hobbs and the Yacoubian family made from 100% Areni grapes grown at 4,000 feet elevation.  Tasted side by side with the 2016, this seemed to be clearly better.  Garnet in color, mostly clear and bright.  The nose has cranberries, black cherries, slight baking spices, and a bit of dried flowers.  Medium to full  bodied.  On the palate, the cranberries and black cherries come thru with a bit of underlying dust.  Good balance.  Lively energy.  Long finish.  This has depth and complexity.  It seems like it should drink well for another fi

This is made from the Areni Grape, one of the oldest known varieties in the world, in Armenia.  Aged for 24 months in Armenian oak barrels.  Ruby in color, garnet at the core, a bit flat and cloudy.  On the nose, this is full of spices, with black cherries and slight cranberries.  A nice backbone of acidity.  The black cherries and cranberries carry thru to the palate.  Tart fruit.  Depth and complexity.  This works better with food; Chikofte or Armenian "Steak Tartare" would probably work well as would a burger off the grill.  Drink over the next five to seven years (a guess).  

This wine is made from the Voskehat grape in Armenia.  Light golden in color, clear and bright.  The nose is steely with some vanilla and orange peel.  Medium bodied with a nice, crisp texture.  On the palate, this has nice minerality, almonds and slight citrus.  Nice depth and a bit of complexity.  Some acidity.  Nice finish.  This is good as well as interesting.  It probably should be consumed in the next couple of years.  It should work well with sea food or lighter chicken dishes.  

This is probably past prime and would have shown better a few years ago (just a guess).  It is made from the Voskeat grape which can be traced back at least 3,000 years.  The grapes are grown at around 1,600 feet in altitude and then fermented in both Armenian Oak and stainless.  The wine is light golden in color, clear and bright.  The nose has a lot of minerals with a bit of quince.  Light to medium bodied.  On the palate, there is some minerality but not much fruit.  Short finish.  This is not a bad wine, there are no obvious faults, it just left us wanting more.  Anything, something.  I

This is a sparkling wine from Armenia made from the Muscat grape.  The secondary fermentation happens in tanks not bottles which is a pretty successful process used in Eastern Europe and Asia to make inexpensive sparkling wines.  Tasted with a group, lots of comparisons to Asti Spumante or Martini & Rossi wines which is fair, but this beats most of those in price.  Light golden in color, clear and bright.  A nice froth of larger bubbles which leaves the glass quickly.  The nose has nice peach notes with some minerality.  On the palate, there is some carbonation.  Slightly sweet but not