A copper-hued wine with notes of persimmon, quince and green apple. Made with Kangun, 40 days of skin maceration yields a textural wine with balanced savory and fruity notes.
Aromatic, with notes of green apple and persimmon. On the palate this is highly textural, with delicate tannins adding structure to the juicy, quincy and apple-filled flavors. The additional three months in barrels show through the complexity and roundness of the wine.
VINTAGE: 2023
REGION: ARMAVIR, BAMBAKASHAT
SOIL: CLAY, SANDY LOAM
VARIETY: 100% KANGUN
FERMENTATION: STAINLESS STEEL, 20C
ALCOHOL: 12.5%
FARMING: SUSTAINABLE
AGING: 3 MONTHS IN EX-BRANDY BARRELS ON LEES
TRAINING: GOBELET, TRADITIONAL MULTI-ARM
ELEVATION: 865 METERS ABOVE SEA LEVEL
VINE AGE: 60
Kangun grape variety was created during Soviet times, by crossing Sukhalinskiy Beliiy and Rkatsiteli; the latest is a result of crossing Chardonnay and Moldavian variety – Plavay. This means that Kangun is the child of three grape varieties. Kangun is one the most common Armenian white varieties, and in translation the name means “resistant”. The main regions where Kangun is cultivated are Aragatsotn, Armavir and Ararat Valley.
Kangun was initially created and cultivated for the production of brandy. The variety was so well settled in the Armenian terroir that nowadays it excellently demonstrates its sustainable character in white dry and dessert wines; it is under the strict attention of large producers. Kangun partners well in the blend with other grape varieties also in sparkling wines. Perfect Kangun wines impress with light straw color with the notes of white fruits, valley flowers, honey and quince: a wine with abundant freshness and prolonged aftertaste. Wines from Kangun are lovely pair with fresh seafood salads, game with light souses, fruit pie and sorbet from exotic fruits.
Jraghatspanyan Winery was founded in 2017, based in the village of Bambakashat, Armavir. Run by three brothers, the middle brother, Artem is the winemaker. He is in constant quest for the best blending with daily experiments and tests.The winery aims to produce wines that combine the unique attributes of the grapes and terroir of Armavir with modern methods that ensure the production of quality wines that meet the highest international standards. Their first wines were released based on the 2017 vintage. The family’s name is a reference to the family’s traditional trade, running a watermill (jraghats=watermill).
About Jraghatspanyan
Artem is one of the three brothers that run the winery. He graduated from the Armenian National Agrarian University and wrote a thesis on Armenian red wines in 2008. He is also head of brandy ageing at Armenia’s renowned Ararat Brandy Company.
“We work with grapes native to our immediate surroundings, adding new techniques and quantitative measures to what we have learned from our forefathers. Our aim is to showcase the modern interpretation of the unique terroir and grapes of Armavir.”
Artem Jraghatspanyan, Winemaker
