This indigenous black grape variety is responsible for structure and flavour in many of the best Armenian red blends. Kakhet also makes outstanding Port-style sweet fortified wine.
Armenians have been making wine out of Kakhet for hundreds of years. The grape itself dates back to the 4th century when it was grown around the ancient city of Dvin, one of the historic capitals of Armenia.
The name ‘Kakhet’ can be translated as ‘hanging’ or ‘suspended’ and comes from the old days when the grapes were hung to dry over winter. Today, Kakhet, also known as Milagh, is widely spread around Artashat of Ararat Region.
Despite name similarities, Kakhet variety has nothing in common with Kakheti, the Georgian wine making region.
Aromas And Styles
Kakhet makes well-structured wine with a complex bouquet of blackberries, blackcurrants, figs, plums and flower notes. In Armenia, this grape is often blended with other indigenous varieties – Areni Noir and Hakhtanak. These exquisite blends can be sipped and enjoyed for hours: complex and deep, they reveal layers and layers of fruity, floral and spicy aromas as they evolve in the glass (a real meditation wine!).
Kakhet also makes stunning dessert wine, similar to fine tawny Port. These late harvested wines preserve marvellous aromas of dark red fruits and spices, dark chocolate, coffee and cloves, as well as pronounced notes of exquisite dried fruits such as figs, prunes and raisins.