Origin: Arpa valley, Vayots Dzor Region, Armenia
Climate: Dry continental climate and large diurnal temperature fluctuations with the average annual rainfalls of 400 mm and mountain-valley winds. The average air temperature in January is 5°- 6°C, with a coldest temperature of -22°C and highest of +35°C in July-August.
Vineyards: 3,5 ha of estate vineyards on Arpa valley hillsides of Vayots Dzor Region.
Altitude: 1200-1250 meters asl, soil: ideal combination of the sand, silt and clay, age: 6-10 years, density: 3000 grapes / ha, yield: 4000 - 5000 kg / ha.
Harvest date: End of October 2014. Hand harvested in 15 kg boxes.
Vinification: Hand harvested and selected grapes undergo fermentation in stainless steel tanks at 25°-28°C for 15-20 days, followed by malolactic fermentation. Wine is aged in 350 l Caucasian oak barrels for twenty-four months.
Producer’s comment: This wine combines more than 6100-year old Armenian traditions of viticulture with modern winemaking practices.
Blend information: 100% Areni Noir
Tasting notes: The wine has remarkable aromas and flavor intensity, complex and powerful nose of dried black fruits, a range of various spices and honey, captivating smoky, meaty, gamy character with pronounced coffee, leather and black pepper. Its elegant palate with silky tannins, high acidity and exceptional balance and harmony leads to captivating medium long pleasant finish.
Alcohol: 13.5 % vol.
Contains sulfites: Yes.
Ideal serving temperature: 16° to 18° C.
Best before: 2025
Serving suggestions: Pairs well with all red meats, aged cheese and spicy food.
Chief winemaker: Armen Khalatyan
Consulting winemaker: Arman Manoukyan
About OLD BRIDGE Winery in their own words
“Each person is given a creative endeavor, and everyone tries to find a work that is close to his soul. Putting your soul and mental abilities to work, the experience and emotions acquired during life to help create a unique product of its kind. Unique, just as each person is unique.”
"When we first visited the region of Yeghegnadzor, where we had decided to found our vineyards there was only a mountainous deserted area which had never been cultivated before. It was rather hard to imagine and believe that one can create a fruitful vineyard there. Now, looking back after nearly 20 years of hard work, it's with an enormous pride that we look at our well cultivated vineyards which pass an inspection even from the demanding eye of our father. We started as a family business in 1998, where everybody knows the importance of his or her role. We established our own vineyards, took small steps forward, trying to act creatively paying attention to every detail, quality and dedication. Wine production has taught us, both the young and the older generations, to work hard and work together to enjoy the pleasure of the outcome, to listen to each other, respect each other's opinions and generate an immense gratitude and love towards our homeland. With a deep respect for the traditions and the willingness to learn, we try to combine the old winemaking traditions that each inhabitant of Yeghegnadzor has inherited genetically from his ancestors, with the best available winemaking techniques and wine culture."
Our vineyards are located on the right-hand bank of the Arpa River, next to the little village of Arpi at an altitude of 1250-1300m above the sea level. The seedlings were meticulously selected, in order to grow the high quality Areni grape. Later, we also established 4 types of Kakheti vineyards. We have begun to grow white grape variety Voskehat to produce white wines. The vineyard soil is rocky and sandy, which provides unique conditions for grape maturation. Due to different heights and nearly five different geographical positions of our vineyards, the grapes mature differently and the harvest are done in stages, which usually take up to 20-25 days. The hectare yield is 2.5-3 tons. The harvesting is carried out manually in containers of 10-12 liters. The grape is firstly sorted during the harvest and then an additional sorting is done while filling the grape in 15-20 kg plastic food containers (boxes).
In the production of our wines, we combine traditional Armenian (especially from Vayots Dzor region) and modern winemaking technologies and equipment. The grape is carefully washed, sorted and only the best and mature grape is selected. After squeezing the grape, the mash is placed in a container of stainless steel for the subsequent fermentation. We use high quality wine yeast of Danish origin for the primary (alcoholic) and secondary fermented milk (low-lactose) fermentation. During fermentation, the temperature is strictly controlled and kept within acceptable limits to provide nutritional, flavor and color qualities of the wine which are the essentials of a good wine. After obtaining high quality wine material, it is poured into metal containers and subsequently the precipitate is filtered off at least twice and poured into 350 liter oak barrels. The maturing process of the wine in barrels should last at least 1.5-2 years. After bottling the wine ''rests'' for another 4-6 months before getting to the market. In wine barrels as well as in bottles the wine is kept at a temperature of +12 ̊C to +18 ̊C degrees and at an appropriate humidity level."