The use of ceramic vessels in winemaking can be traced back to the ancient Greeks and Romans, but today amphora wines are making a comeback. One outstanding example – and likely SA’s only 100% amphora wine – is Ashbourne Amphorae 2013. Only 80 cases were made and the entire production is available exclusively from Wine Cellar.

The 2013 is a blend of 50% Chardonnay, 25% Sauvignon Blanc and 25% Semillon from the Hamilton Russell property. This is the same fruit that went into the Sandstone 2008, which recently received 93 points from Wine Spectator and came 71st in their 2013 top 100! More than nostalgia or a marketing gimmick, the amphorae help retain the expressive fruit whilst adding a slightly viscous texture.

The 2013 was fermented with natural yeasts and is bone-dry at 12% alcohol, with a fresh acidity that gives an almost chalky feel. It is lean and tropical at the moment, but bottle age will add weight and complexity. Drink to 2025.

To place your order, please email [email protected]. Alternatively, you can call us 021 448 4105 (CT) or 011 027 9463 (JHB). View delivery charges

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According to Anthony Hamilton Russell, the benefits of fermenting and ageing in amphorae are:

1. Air-exchange without vanillins, tannins and toasty characters interfering with the purity of fruit.
2. Possibly a more marked minerality. The amphoarae were lined with clay before the firing.
3. The shape is conducive to self-stirring of the lees during the slow ferment, with possibly other “vibrational/resonance” benefits for the biodynamically-inclined mind.
4. Co-fermentation of the varieties enables a high level of integration early in the wine’s life and seems to create something new and different.
5. Complexity without high alcohol and/or residual sugar.

Anthony adds, ‘An important point about our amphorae is that they are made from stoneware and fired at high temperature, to give us an approximately equivalent amount of air-exchange as would a barrel.’

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