The latest addition to our list is the ‘Amphora’ Sauvignon Blanc, sourced from a single block in Elgin situated 300 metres above sea level. As its name suggests, it is fermented and aged in clay amphorae. The Sauvignon Blanc grapes were whole bunch pressed and fermented in locally-made clay amphorae ranging from 500 to 860L. The surface is porous, with no lining inside, allowing for light micro-oxidation during the maturation process and enhancing the wine’s mouthfeel. The wine was aged in the clay amphorae for 10 months before bottling. It is layered and complex with notes of orange blossom, wild herbs and wet stone.
