Amphora wines, Blog
Amphora Wines: A Taste Of History
Aug
Winemakers across the world are falling in love with amphora. From Armenia to Georgia, from England to Greece, amphora wines have become a real trend. But what seems like a recent movement is actually the world’s most ancient way to make wine.
Amphora winemaking is pretty much as ancient as wine itself – it is, at the very least, 8,000 years old. It is thought that this winemaking method originates from the region of modern Armenia and Georgia. This is proven by multiple archaeological discoveries.
For instance, in Armenia, in Areni Cave, archaeologists found the world’s first known winery with numerous well-preserved amphorae (karases in Armenian). The winery dates back to 4,100 BC. As for the neighbouring Georgia, it takes credit for another ancient wine find: clay jars (qvevri in Georgian) which date back to 6,000 BC. Nowadays, this part of the world is known as the cradle of winemaking.
So why all of a sudden this age-old winemaking method has become such a hot thing? Partially, this is due to the recent trend for natural wines. Amphora winemaking goes hand in hand with a low-intervention approach. Wines fermented and aged in amphora are usually made with no additives. Wild yeasts get the fermentation going and the wines are often bottled unfined and unfiltered. Essentially, these are natural wines at their best.
But it is the result that matters most. Clay jars have a unique effect on wines. In a way, when it comes to winemaking vessels, amphorae are somewhere in between oak barrels and stainless steel tanks. Just like oak, clay is porous, allowing for some oxygen during the fermentation. This softens the tannins and helps the aromas evolve. However, unlike oak, amphora does not impart any additional flavours to wine – and this makes clay similar to stainless steel. As a result, amphora wines are smooth and deep, with soft tannins, rich texture and a remarkable purity of fruit with grape aromas really shining through.
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Top Amphora Wines To Try Right Now
Armenia
Voskevaz Karasi Collection Voskehat White
This award-winning white comes from Armenia’s oldest and most prominent winery, Voskevaz. It was one of the first producers to revive the Armenian tradition of winemaking in karases. The grapes for this wine were sourced from old vines grown on volcanic soils and the wine was fermented in karases. Notes of apricot, peach and honey are paired with inviting hints of toast and brioche. Complex and vibrant. Go to shop
Voskevaz Karasi Collection Hakhtanak Vieille Vignes Red
Another karas-made wine by Voskevaz, and what a wine it is! Big, bold and powerful, it really makes a statement. Pronounced aromas of black plum, blueberries, spices, hints of toast and coffee are followed by elegant smokiness. The tannins are grippy, yet well integrated and the balance is impeccable. Enjoy it now or cellar it for decades. Go to shop
England
Who would have thought that Georgian qvevri will make their way all the way to England! This blend of Bacchus and several other grapes was fermented on the skins in qvevri which were shipped from Georgia. The wine greets you with a gorgeous golden orange colour and expressive notes of citrus peel and stone fruit, followed by a refreshing salinity on the nose. The palate is zesty and vibrant, with layers of texture and a persistent finish. Go to shop
Renegade Rahul Skin-contact Bacchus Orange
Another example of an English qvevri wine, this is a real summer treat. With delightful notes of elderflowers, jasmine and white peach, it is light and delicate on the palate. The wine was made in the most natural way possible. Manual harvest and sorting was followed by wild fermentation in qvevri. The grapes spent further 4 months on the skins before being pressed and transferred back into qvevri for ageing. Bottled unfined and unfiltered. Go to shop
Georgia
Mildiani Bouquet Qvevri Kisi 2014 Orange
Coming from one of the most prominent Georgian wineries, this orange wine was both fermented and aged in qvevri. It opens up with layers of aromas of ripe apple, honey, orange peel, spices, apricot, almonds and nuts. Smooth tannins and a silky mouthfeel make it a favourite among orange wine fans. Go to shop
Mildiani Qvevri Limited Edition Saperavi 2012 Red
Another example of Mildiani brothers’ craftsmanship, this exquisite red is a real gem. Complex aromas of dried and jammy dark cherries, cranberries, prunes, raisins, figs, walnuts, as well as elegant notes of leather, tobacco, dark chocolate and spices; soft tannins, rich and velvety texture and a long finish. Fermented in qvevri, aged in French oak, and further matured in bottles for 6 years in the winery cellar. Go to shop
Greece
This gorgeous Greek white greets you with an expressive bouquet of tropical fruits, mango, nectarine, pears and citruses. These aromas are matched by a rich palate with a gorgeous creamy texture balanced by a vivid acidity. The wine was wildly fermented in a combination of stainless steel tanks and amphorae and matured on lees for a rich mouthfeel and lovely flavours of brioche and custard cream. Go to shop
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Rouvalis Tsigelo PDO Patra Dry Mavrodaphne Red
This stunning amphorae-aged red comes from one of the most renowned Peloponnese producers, Rouvalis winery. It is captivatingly fragrant, with aromas of flowers, herbs, fresh blueberries and blackberries, followed by exquisite notes of coffee and cocoa. Full-bodied, rich and ripe on the palate, with well-integrated tannins and a perfect balance of flavours, this is a refined example of Mavrodaphne grape. Go to shop