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Haghtanak is one of the most prominent and powerful modern Armenian red grape varieties. Translated from Armenian, its name means "victory." These berries yield incredibly dark, full-bodied, and firmly tannic wines, surprising with aromas of ripe blackberries, cherries, black pepper, and smoke. It is a bold choice for fans of rich wines.
Read moreDue to its incredible structure, Haghtanak is often used as a base for dark blends, but modern artisans have proven that it is a wonderful solo variety.
Because Haghtanak has a massive amount of tannins and a very dark color (belonging to the teinturier—dyer—grape type), the best wines of this variety must be aged in oak barrels. The oak helps soften the aggressive tannins, enriches the drink with notes of vanilla and roasted coffee, and creates a long, velvety finish. If you seek harmony, choose bottles that have been aged for at least 12–18 months.
Such power demands protein. Haghtanak wine is an ideal companion to Caucasian meat masterpieces: lamb skewers, barbecued beef, spicy stews (e.g., kharcho), and very mature, hard cheeses. The wine's acidity and tannins perfectly withstand even the most intense spices.
Haghtanak is not an ancient variety. It was bred in the mid-20th century by Armenian scientists crossing two varieties: Sorok Lyet Oktyabrya (which itself is a hybrid of Kopchak and Alicante Bouschet) and the legendary Georgian Saperavi. It is precisely from the Saperavi variety that Haghtanak inherited its inky-black color and immense resistance to extreme mountain climate conditions.
Undoubtedly. Due to its high acidity, thick berry skin, and massive concentration of tannins, Haghtanak has phenomenal aging potential. High-quality, oak-aged wines of this variety can improve in the cellar for 10 or even 15 years, eventually acquiring deep notes of leather, tobacco leaves, and dried plums.
