This wine boasts aromas of spiced red and dark berries with subtle hints of toast. On the palate, rich fruit flavours are interwoven with smooth, mature tannins and a lifted acidity that lingers on the long finish.
Grapes were hand picked and selected. Upon arrival at the winery, fermentation took place with indigenous yeasts in temperature-controlled not epoxy lined concrete tanks. After fermentation the wine was aged for 12 months in 1000L-1200L Armenian clay amphorae, made from local clays. Following ancient Armenian wine-making techniques dating back 3000 years, the amphorae are three quarters buried to improve the circulation of the wine in the vessel and to have a constant temperature during the ageing process. The bottled wine was then aged for a further 6 months prior to release.
Zorah has 15 hectares of vineyards, surrounded by mountains, situated at 1400-1600 metres above sea level in the small rural village of Rind, in the heart of Vayots Dzor. Long dry summers with plenty of sunlight and high daytime temperatures that contrast with cool nights encourage a lengthy growing season. The soils consist of a sandy top layer over rocky, low vigour limestone which helps to maintain moisture for the vines during the intense summer heat. The indigenous vines are grown on ungrafted rootstocks as the area is unaffected by Phylloxera and are trellised using the single guyot system with drip irrigation. Extremely resistant to disease and with a very thick skin, Areni Noir has developed the unique capacity to adapt perfectly to the extreme climate of Vayots Dzor, its natural habitat.