Amphora wines are wines that use clay vessels to ferment and/or age the wine. I recently read that Amphora is “making a comeback”, but in Portugal this tradition never left! Also known as vinho de talha (talha being another name for the clay vessel), wineries used to and some still do pour the wines straight from the Amphora on St. Martin’s Day, November 11. Cortes de Cima still stores their Amphora outside as is a very old practice. Dona Maria Vineyards, has Amphora pots that date back to the 12th century! Herdade de São Miguel makes an earthy and accessible Amphora.
There are other regions that use Amphora, of course. Foradori estate in Italy is famous for their Amphora wines. Producers in France are beginning to play around with Amphora and regions where Amphora used to be employed, like Georgia, are revisiting the practice. In Oregon, Beckham Estate Vineyards is making Amphora with clay pots crafted by the owner. Amphora Winery in Healdsburg, CA has the same story. Both wineries I’m planning on visiting and tasting at this year!
