Karas Wines from Armenia
- aubrey graf
- Jun 3
- 4 min read
Karas means amphora, in Armenian (check out the label). Even now, you can still find ancient, discarded Karases on roads. This wine is higher in alcohol, 13.5%, than many white blends you will find on the market.
It is a blend of 50% Kangun (which was traditionally only used for producing Brandy), and is translated to "resistant". Love this. 40% Chardonnay and 10% Viognier.
So, let's discuss what these different grapes mean for the blend:
Kangun has crisp, citrus notes and high acidity. Dry and beautifully aromatic with honeysuckle, blossom, and rose.
Chardonnay brings the tropical fruits, and Viognier rounds this blend out with its intense and distinct flavors of peach and apricot, with aromas of lavender and violets. But, at only 10% of the blend, it's just a hint and makes this wine even more interesting.
Let's talk about the region. Karase's wine grapes are grown in the shadow of Mt. Arat, in volcanic soil. This means a rich terroir filled with nutrients and a dark soil that will allow the grapes to ripen beautifully.
The Karas winery has a commitment to sustainability and is at the forefront of and a flagship of the Armenian wine renaissance, dedicated to indigenous grapes and old world production methods.
Armenia has over 6,000 years of experience cultivating and producing wine.
It's a land where wine isn’t just part of the culture, it predates it. This is one of the oldest winemaking regions on Earth, where wine flows through ancient legends, archaeological wonders, and mountain valleys that have been cultivating vines since before history had a name.
Let’s pour a glass and go back in time.
Armenia’s Wine Story: A Timeline of Terroir & Time
Prehistoric Beginnings (~4100 BCE)
In 2011, archaeologists uncovered the Areni-1 cave in southern Armenia — and what they found changed the wine world:
A complete wine production facility: fermentation vats, grape presses, storage jars, and drinking cups.
Dated to around 4100 BCE, this is the oldest known winery in the world.
Grape seeds matched those of Vitis vinifera, the species behind nearly all modern wine.
That’s 1,000 years before the pyramids, and 2,000 before Homer had a drink.
Classical Antiquity (Urartu & Beyond, 9th–6th century BCE)
In the Kingdom of Urartu (early Armenian state), wine held ritual and royal importance.
Cuneiform inscriptions mention wine offerings and vineyard taxation.
The Greek historian Herodotus wrote of Armenian wine being shipped down the Euphrates in palm-wood casks— centuries before barrels in Gaul.
Christian Armenia (301 CE onward)
Armenia was the first country to adopt Christianity as a state religion — and with that came a strong tradition of sacramental winemaking.
Monasteries became centers of viticulture and vinification.
Many ancient grape varieties were preserved by monks during periods of turmoil.
Invasions, Empires, and Survival (Middle Ages–19th Century)
Armenia’s vineyards endured centuries of Persian, Ottoman, and Russian rule.
While Islamic empires often restricted alcohol, Armenian Christians continued cultivating grapes — often secretly or for religious use.
In the 1800s, under Russian Imperial rule, Armenian wine production was revived and expanded.
Soviet Era (1920–1991): Sweet Fortified Legacy
Armenia became part of the USSR, and winemaking was centralized and industrialized.
Focus shifted to brandy (hello, Ararat!) and sweet wines, especially for export.
Indigenous varieties survived, but fine wine culture was largely put on hold.
Post-Independence Revival (1991–Present)
The 21st century brought an Armenian wine renaissance:
Private wineries began replanting ancient grapes in modern vineyards.
Areni, Voskehat, and Khndoghni (Sireni) were rediscovered and celebrated.
The volcanic soils of Vayots Dzor, the high altitudes of Artsakh, and the dry, sunny conditions of Armavir are now home to award-winning wines.
Armenia’s wines are now exported worldwide, earning praise for their unique profiles and historical significance.
Indigenous Armenian Grapes
Grape Name | Color | Profile |
Areni (Areni Noir) | Red | Juicy cherry, black tea, earthy; medium body, age-worthy |
Voskehat | White | Floral, stone fruit, nutty with a touch of salinity |
Kangun | White | Crisp, citrusy, fresh; often used in blends or sparkling |
Khndoghni (Sireni) | Red | Deep color, spice, plum, great structure — native to Artsakh |
Tozot, Garandmak, Aghrik | Rare native varieties being studied and revived |
Key Wine Regions in Armenia Today
Vayots Dzor – Home to the Areni-1 cave and flagship wines like Areni Noir.
Aragatsotn – Cool altitude, volcanic soil; experimental producers thrive here.
Armavir – Warmer plains near Mt. Ararat; ideal for both whites and reds.
Artsakh – Mountainous and rugged; Khndoghni/Sireni reigns here.
Tavush – Northeastern corner; lush and green with growing wine tourism.
Why Armenian Wine Matters Today
Archaeological Cred: Possibly the cradle of wine civilization.
Indigenous Grape Preservation: A living museum of ancient viticulture.
Terroir Diversity: Volcanic soil, high elevations, sunny days, cool nights = expressive, balanced wines.
Renaissance Spirit: Young winemakers are blending ancient techniques with modern know-how — from clay karas vessels to stainless steel and oak.
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