Winery Аркон (Arcon) - Tatoor Dry Red

Winery Аркон (Arcon) Tatoor Dry Red

3.5
Note - 1 Note - 1 Note - 1 Note - 0.5 Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Tatoor Dry Red of Winery Аркон (Arcon) is a red wine from the region of Ararat.
This wine generally goes well with
The Tatoor Dry Red of the Winery Аркон (Arcon) is in the top 60 of wines of Ararat.

Details and technical informations about Winery Аркон (Arcon)'s Tatoor Dry Red.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Superior seedless

This variety was obtained in 1972 in the United States by Superior Farming Co. by crossing the cardinal with an unnamed apyrene variety. Superior seedless is present in Italy (Puglia), Spain, Morocco, Argentina and the United States (California, etc.).

Last vintages of this wine

Tatoor Dry Red - 2019
In the top 60 of of Ararat wines
Average rating: 3.9 1 1 1 1 0

The best vintages of Tatoor Dry Red from Winery Аркон (Arcon) are 2019

Informations about the Winery Аркон (Arcon)

The winery offers 3 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Ararat

The Winery Аркон (Arcon) is one of of the world's greatest estates. It offers 1 wines for sale in the of Ararat to come and discover on site or to buy online.

Top wine Ararat
In the top 300 of of Armenia wines
In the top 70 of of Ararat wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Ararat

The wine region of Ararat of Armenia. Wineries and vineyards like the Domaine Tushpa or the Domaine Alluria produce mainly wines red, sweet and white. The most planted grape varieties in the region of Ararat are Chenin blanc, Cabernet franc and Côt, they are then used in wines in blends or as a single variety. On the nose of Ararat often reveals types of flavors of oaky, black fruit or citrus fruit and sometimes also flavors of tree fruit, vegetal or spices.

News related to this wine

Andrew Jefford: ‘A wine’s visual cues shout, stamp, whistle and roar’

Disconcerting: I couldn’t forget this bottle for days afterwards. Still can’t. Back in August, wine critic Lin Liu MW (together with her partner Philippe Lejeune of Château de Chambert in Cahors) came to dinner, en route to a short holiday in Provence. One of the bottles Lin brought for us to try together was the 2018 Les Rocheuses, Parcelles No 5 et 6, from Château Le Rey in Castillon Côtes de Bordeaux. It came in a slope-shouldered bottle, not a classic Bordeaux bottle. We tried it with some R ...

Generation Z investors ‘turning to fine wine’

A survey of 2,000 investors in the UK found links between Generation Z, loosely covering those up to 25 years of age, and fine wine investment. While close to half of all survey respondents said they had invested in so-called alternative assets, such as fine wine, whisky, art or crypto, this proportion rose to 62% for the under-25s. Commissioned by merchant Bordeaux Index and conducted by market research agency 3Gem, the survey suggests younger investors ‘are turning to fine wine’ as ...

Major Champagne merger for Nicolas Feuillatte to go ahead

Nearly 9% of Champagne’s vineyard area will be covered by the merger between Centre Vinicole – Champagne Nicolas Feuillatte and the Coopérative Régionale des Vins de Champagne (CRVC), which includes the Champagne Castelnau label. A deal was delayed earlier in 2021, but the merger has now been approved by the two companies’ extraordinary general assemblies. It is expected to be effective from 31 December. Together, the two groups will create a new cooperative, ‘Terroirs et Vigne ...

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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