Voskehat

Millennial History and Volcanic Character

Armenia is one of the world's oldest winemaking regions, and Voskehat is a true pearl of this heritage. This grape is naturally adapted to the harsh, continental Armenian climate, easily enduring freezing winters and scorching summers. It finds its best expressions in the high-altitude vineyards of Vayots Dzor, Aragatsotn, and the Ararat Valley, where rocky, volcanic soils impart exceptional minerality and stunning freshness to the wine.

Key Styles in the Glass

• Fresh and Crisp (Unoaked): The most popular style, allowing you to taste the true character of the grape. The wine boasts bright acidity, dominated by notes of white peach, pear, citrus, and melon. It is a perfect, refreshing summer drink.
• Oak-Aged (Reserve Style): Thanks to its naturally richer texture, Voskehat responds beautifully to oak barrel aging (often using local Caucasian oak). These wines develop creamy, buttery notes alongside toasted hazelnuts and honey, all while maintaining an elegant acidic backbone.
• Traditional and Sparkling: Though less common, Voskehat is occasionally used to craft high-quality traditional method sparkling wines and naturally sweet dessert wines, where intense apricot jam notes truly shine.

Ideal Food Pairings

Voskehat is incredibly versatile in the gastronomic world. Young and crisp expressions of this variety pair flawlessly with fresh vegetable salads, goat cheese, hummus, and traditional Armenian lavash with fresh herbs. It is also the perfect companion for light fish dishes (such as grilled trout) and poultry. If you are tasting a weightier, oak-aged Voskehat, feel free to pair it with roasted chicken, richer fish, or even lighter veal dishes.

Frequently Asked Questions

Is Voskehat wine suitable for long-term cellaring?

Most often, this wine (especially when aged in stainless steel) is crafted to be enjoyed young—this is when its floral and fruity freshness is at its peak (best consumed within 1–3 years). However, premium Voskehat that has been fermented or aged in oak barrels has excellent potential to age in the bottle for 3–5 years or more. Over time, it develops noble aromas of dried fruits, beeswax, and honey.

At what temperature should this wine be served?

To unveil the full bouquet of aromas, we recommend serving a young and crisp Voskehat well-chilled, at around 8–10°C. Weightier, oak-aged examples are best served slightly warmer (around 10–12°C) to highlight their texture and complexity.