The first amphorae we imported were for Grande Provence Winery. Karl Lambour fermented Chenin Blanc grapes on their skins, each year pushing it longer and longer until they found the optimal number of months on skins. The result is a vibrant green wine with notes of pear and citrus, and great purity and elegance — aptly named "Amphora".
Amphora Wines Making Their Mark in the Winelands
Since then, a number of wineries have purchased amphorae and are now starting to release their own amphora wines.
Kleine Zalze currently has a range of amphora wines as part of their Project Z range. There are red and white wines in the range, and they try new cultivars every year. The wines regularly receive awards — look out for the amphora symbol stamped on top of the wax, which differentiates these wines as 100% amphora wines.
Lourensford has a range called Kleipot. Hannes Nel also keeps adding to his collection and trying exciting new techniques. They currently have a Chardonnay, Chenin Blanc, and Petit Syrah in the range. The Petit Syrah scored 94 in the Tim Atkin Special Report.
Haute Cabrière have amphora wines in their Haute Collection. The Amphora Semillon and Amphora Chardonnay are beautiful additions to this range — the Semillon received 4½ stars in Platter's, and the Chardonnay was awarded 94 points by Tim Atkin.
Jordan winery also has a range of amphora wines. They recently released a Cabernet Franc as well as an Assyrtiko amphora wine, and their Timepiece range also features amphora.
Other incredible amphora wines include Asara Amphora Chenin, Jason's Hill Beatrix Chenin Blanc, Allée Bleue The Black Series Amphora Sauvignon Blanc, Donkiesbaai Grenache Blanc, Hartenberg Amphora Merlot, and many more.
What Makes Manetti Amphorae Different
Manetti Amphorae are unique in that they have been designed by winemakers, and the Manetti family has been working in the terracotta industry since the 1800s. They are thus both beautiful and functional. The amphorae are unlined and made from 100% terracotta — this high-quality clay has antibacterial and antioxidative properties, and can be fired at a lower temperature, which improves the porosity of the vessel.
Why Winemakers Love Working With Amphora
One of my biggest joys in selling these amphorae — aside from tasting the incredible wines made in them — is seeing how inspired winemakers are when working with them. White wines are being fermented on skins, sometimes whole bunch; winemakers are experimenting with carbonic maceration; and every year a different variety is being tried in an amphora. The results are such unique and exquisite wines that winemakers sometimes don't want to blend them, but rather keep them separate — and every year, more and more amphora wines are being bottled and released.
The amphora also adds a unique component to a blend, and is often used to add more complexity and freshness. Look out for my newsletter next week about the amphora as a blending component.
Please contact me to order your amphora, or if you'd like more information: vanessa@wmg.co.za
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