Region: Vayots Dzor

Tasting notes: Keush is a traditional method sparkling wine made from fruit sourced from Khachik Village, a mountainous village with a population of less than 900. The own-rooted vineyards range are situated 1,750 meters elevation and are farmed sustainably by multi-generational families, many of whom used the grapes for raisin production during the Soviet era, when winemaking had fallen out of favor. These are among the highest elevation vines in the northern hemisphere, and among the highest in the world to produce Méthode Traditionnelle.

Vine Age: 60-120 years, Own-Rooted

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Region: Vayots Dezor

Tasting notes: Keush Extremis is made from 100% Areni grapes sourced from various growers in Khachik. Aged on the lees for at least 22 months before release, this wine is expressive with nuances of red fruits and notes of biscuit, driven by zesty acidity and strong mineral notes, Perfect an aperitif or an accompaniment to light snacks.

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Keush Ultra Blanc de Noirs is a premium Armenian sparkling wine made from 100% indigenous Areni grapes grown at high altitudes (60-120 year old vines). This Brut Nature, traditionally made and aged for 36 months on lees, offers a complex, mineral-driven profile with notes of red berries, pear, and toast, featuring a vibrant, crisp finish. 

Vahe Gabrache hired Vahe Keushguerian and Arman Manoukian to source and vinify fruit from Vayots Dzor. Working with three families with in the mountainous village of Aghavnadzor, Keushguerian identified Soviet-era vines planted to Areni and Voskehat. Manoukian takes the lead on winemaking for Oshin, fermenting the hand-harvested Areni fruit at low temperatures in stainless steel before aging the wine for 15 months in new Caucasian Oak barriques (220L).

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When Armenia was absorbed into the Soviet Union in 1921, the identity of many Armenian varieties was obscured and eventually forgotten. Due to the Soviet demand for brandy, fermented fruit juice gained anonymity, and many vineyards were replanted to maximize yields. For Zulal’s flagship red, Aimee sources hand-harvested Areni fruit from two villages in Vayots Dzor Aghavnadzor and Khachik. Long-term contracts with villagers ensures the survival of these pre-phylloxera (and in some cases, pre-Soviet) plantings. Aimee and her father are now working to genetically identify the myriad of varieties indigenous to Armenia.

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Voskehat is Armenia’s most well-known variety. Capable of high levels of ripeness, Voskehat was widely utilized during the Soviet era to produce sherry-styled fortified wines known as kherez and served as a base for brandy. Now, with the Armenian wine renaissance in full swing, Aimee Keushguerian is harvesting her Voskehat at peak phenolic character in order to accentuate the berries’ natural texture. Fermentation is done exclusively in stainless steel to preserve acidity, the wine is bottled directly from tank. Heady aromas of peach blossom and apricot lead into alpine herbs and marzipan. Enjoy alongside roasted pork and bulghur pilaf.

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