Yacoubian-Hobbs White Blend 2019
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Winemaker Notes
Refreshing aromas of honeysuckle, melon, and crisp green apple give way to notes of toasted almond, key lime, and a hint of beeswax, with a flinty minerality and a lingering finish.
Blend: 90% Voskehat, 5% Khatuni, 3% Qrdi, 2% Garan Demak
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Wine Spectator
Indigenous grapes Voskehat (which makes up 90% of the blend), Khatouni, Qrdi, and Garan Demak are grown in vineyards at elevations of 4,000 feet to produce this wine, which aged 26 months in stainless steel. Aromas of lemon and chamomile dive into the palate alongside a prominent mineral component. A hint of creamy vanilla tapioca caresses the tongue, joined by honeyed cashew on the finish.
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Tasting Panel
Indigenous grapes Voskehat (which makes up 90% of the blend), Khatouni, Qrdi, and Garan Demak are grown in vineyards at elevations of 4,000 feet to produce this wine, which aged 26 months in stainless steel. Aromas of lemon and chamomile dive into the palate alongside a prominent mineral component. A hint of creamy vanilla tapioca caresses the tongue, joined by honeyed cashew on the finish.
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Wine Enthusiast
A bouquet of pineapple, honeydew and fennel seed sets the scene for starfruit, kiwi, mint leaf, butterscotch and orange zest flavors. A nice vein of acidity plies the palate from first sip to vivid finish.
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2018-
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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Sitting just north of Iran and east of Turkey, Armenia is a mountainous and land-locked ex-Soviet republic. As part of the Transcaucasion region, which includes eastern Turkey, Azerbaijan and Georgia, Armenia is among the oldest of wine growing regions. While the prevalence and popularity of Armenian winemaking has evolved over the centuries, the wild vine Vitis vinifera silvestris (an ancestor of today’s Vitis vinifera wine-producing species) has been growing here for over a million years. Today the majority of the grapes grown in Armenia go to Brandy production, but the rising demand for Armenian wine in its most popular market, Russia, is fueling growth of still wine production. Most of the country’s wines come from the regions of Armavir, Ararat and Vayots Dzor. Though Armenia lays claim to hundreds of indigenous varieties, it uses only about 30 for the majority of its wine production, three quarters of which is white. The key white varieties include Chilar, Lalvari and Voskehat; for reds, Kakhet, Areni and Khndogni (also known as Sireni) are the main players.