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Garan Dmak is an exceptionally rare and authentic Armenian white grape variety grown in the sunny Ararat Valley. These berries produce light, refreshing, and subtle white wines that surprise with aromas of green apples, pears, and spring flowers. It is a historic Caucasus region discovery, perfectly suited for those seeking an elegant, less acidic, and easy-going drink.
Read moreMost often in Armenia, this variety is used for local brandy production, but the best winemakers also create excellent dry table wines from it.
Dry Garan Dmak wines are usually fermented in stainless steel tanks. This preserves the extremely fragile, primary fruitiness and protects the wine from over-oxidation. If you are looking for a clear, subtle, and refreshing wine with orange blossom tones, choose steel-aged variants, which are recommended to be consumed as young as possible.
Due to its gentleness and light body, Garan Dmak is a perfect aperitif that does not weigh down the palate. It pairs ideally with light white fish dishes, trout, soft cheeses, and fresh vegetable salads. The wine perfectly reveals its subtle aromas when served well-chilled (8–10 °C).
Translated from Armenian, "Garan Dmak" literally means "sheep's tail" (or fat sheep's tail). Locals gave the variety this unusual name because of its large, dense grape clusters that resemble the shape of a sheep's tail.
Dry table wines from the Garan Dmak variety are not intended for long-term cellaring. Their strength lies in youthful freshness and light floral aromas, which fade quickly over time. Therefore, it is best to open and enjoy this wine within 1–3 years of the harvest.
