Handford Wine Amphora Tasting with Greg Sherwood MW

The practice of using clay vessels to ferment and store wine harks back to the ancient world. Originated in Georgia where it had a practical as well as symbolic significance. The ancient Greeks and Romans also fermented their wine in large clay containers with a capacity of several thousand litres and often partially buried in the ground. The rediscovery and use of the amphora embraces the desire to make wines in a traditional way harnessing the natural elements. Undoubtedly the amphora does have an effect as the choice of fermentation vessel; its shape, size and substance, all contribute to the final flavour of the wine. The amphora seems to appeal to an array of exciting and dynamic wine makers who embrace the minimal intervention approach looking for a less aggressive and more natural way to age their wines, creating pure fruit driven and age worthy wines. 

We will taste 11 wines including Mas Del Perie Amphore 2014, Jean-Claude Lapalu Alma Mater Brouilly 2012, Taurus Muscadet 2012, Cape Point Isliedh 2011, Loxarel 2013 & wines fromElisabetta Foradori, Josko Gravner, COS.