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Armenia, Heritage Chilar, Zorah Wines - 2021

  • Provenance: Armenia
  • Appellation: Armenia
  • Domain: Zorah Wines
  • Grape variety(ies): Chilar. Complètement abandonné, c'est un cépage ancien et endémique d'Arménie présenté dans les hauts plateaux de Vayotz Dzor. Les grappes sont moyennes, allongées et cylindriques avec des baies de taille moyenne de couleur verdâtre mais plus jaunâtres du côté ensoleillé. La peau est résistante, ce qui la protège des maladies et des variations de température importantes et est recouverte d'une fine couche de pruine.
  • On-call time: 10 years
  • Alcohol degree: 13.5%
The Chilar is an almost forgotten grape variety of the ancient Armenian land, the cradle of viticulture and wine, we must remember. Zorik Gharibian has been able to restore this ancestral variety to its former glory, to which he pays tribute here. The nose expresses notes of pear, peach and fennel. The palate is both full, straight and pure with great freshness. A pure marvel!
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Heritage Zorah wines are intended to celebrate a living history of Armenia's viticultural diversity and an exploration of its long-forgotten heritage grape varieties. The goal is to preserve rare and indigenous Armenian grape varieties from extinction. The highlight of high-altitude viticulture (between 1400 and 1500 m), the grapes are clustered in random rows of old, local vineyards around Zorah. The soil is free of phylloxera and all the vines are free-standing. The soils are not very vigorous, sub-alkaline and rich in limestone with large stones and a first layer of sand.


Manual harvesting. Only the best grapes were selected for harvesting. Grapes fermented and matured in large traditional Armenian clay amphorae (Karasi), with a maceration of about 60 days. Aged in clay for about 9 months, then 10 months in bottle. Natural yeast and very gentle filtration before bottling.

Suggestions for accompaniment

Starters - Terrine of the sea - Grilled prawns with satay - Steamed poultry, ginger and watercress juice.

Liquid geography

We are in the cradle of world viticulture, not far from the Areni cave, where the oldest remains of viniculture (over 6,100 years old) were discovered. This is the Rind vineyard, with a cultivated area of 15 hectares. The sandy soils are rich in limestone. The vines are grown in Guyot and although the vines are young, it should be remembered that the selection was made from 80 year old plants! Because of the altitude and climate, the vines are not grafted and are therefore grown free-standing, at a density of 5,000 vines per hectare, with a low yield of 20 hl/ha. Fermentation takes place in large raw concrete vats. This is followed by maturation in amphorae of different sizes, with a short period at the end of the cycle in 31 hl tuns to soften the tannins.

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