Amphorae Wines
Gravner
Bianco Breg Anfora Venezia Giulia White Blend
Amazing wine. Very different style (12-months of maceration in amphorae before 5-yr barrel aging). Well worth trying at least once, and for some repeatedly!! — 10 years ago
Tomac
Pleivica Amfora 2008
Vino Tomac Amfora 2008. Skin contact, fermented in amphorae/qvevri imported to Croatia from Georgia. Chardonnay + native grape field blend. Sultry, spicy, seductively oxidative. — 11 years ago
Cristiano Guttarolo
Amphora Primitivo 2010
Really fascinating primitivo. Clay amphorae aging, showing some oxidation that gives the fruit a really intriguing character. Really enjoyed this. — 9 years ago
Azienda Agricola Fontodi
Dino Colli Toscana Centrale Sangiovese 2012
Fermented and aged in terra cotta amphorae. Delicate, interesting & delicious — 10 years ago
Foradori
Morei Vigneti delle Dolomiti Teroldego 2011
Morei vineyard, macerated in amphorae. — 10 years ago
AmByth Estate
Priscus White Rhone Blend 2012
Lovely trip to AmByth this weekend. All of their 2012 wines are already so expressive (and still fermenting in amphorae). Can't wait to try these wines when they are ready! I'll be pouring their 2010 Syrah and 2011 Red Table Blend this Friday at K&L in Redwood City. — 12 years ago
Tryphon
Tryphon Red Cabernet Franc 2013
Helped bottle this today. Pretty nice: head trained mountain fruit fermented in amphorae, much skin contact. Pretty. — 9 years ago
Ewald Tscheppe (Weingut Werlitsch)
Ewald Tscheppe (Weingut Werlitsch) White Blend
Feels as if it should only be consumed in a place of worship. Amphorae-aging and terra-cotta bottling leave a closed finish that when juxtaposed to the rambling, sunny, beach-side, exuberance of the juice itself suggest completion instead of limitation. — 10 years ago
Zorah
Karasi Areni Noir 2010
A well done wine with maybe a bit of little grip wild finish, a nice discovery, a pure and fresh wine - Karasì, is a tribute to the 6100 year wine tradition of Armenia and to its Areni Noir grape, which has created the authentic spirit of this wine. Its name is a reference to its long aging in traditional large, clay, amphorae (karasì being the Armenian translation “from amphora”). — 11 years ago
Roel van der Burg
Sommelier at Restaurant Entrepot
Like no other! Old Zibibbo vines planted on volcanic soil of the Pantelleria island (located between Sicily and Africa). Aromatic, lenght and grip. Skin macerated for three months in amphorae. By the way: Bini also farms capers the organic way. @Saturne — 9 years ago