The New World is not all stainless steel tanks and modern winemaking methods. Many producers are going back to more ‘natural winemaking’ and one of South Africa’s leading Chardonnay producers is planning on fermenting 10-15% of its wine in clay amphoras next year.
Hamilton Russell Vineyards in the Hemel-en-Aarde valley has started experiementing with amphora. In 2009 the Chardonnay component (12%) of its Ashbourne Sandstone Sauvignon Blanc Chardonnay of the 09 blend was amphora fermented.
In 2011, it plans to ferment and mature 10-15% of its straight Chardonnay in amphora – a wine that has become renowned worldwide.
Owner Anthony Hamilton Russell says: ‘People obsess with tasting a barrel influence in their wines but we are experimenting with amphora stoneware to see if they can provide the maturation of a barrel without the flavour pick up.’
He reports that the shape of the amphora promotes natural circulation in the vessel during fermentation. The wine will stay on gross lees for 6-7 months and then go to tank for blending with the barrel-fermented component. As the clay vessels allow micro-oxygenation it mimics barrel ageing.
However, it hasn’t all been plain sailing up to now. They originally tried terracotta amphoras but they were too porous and have moved to clay. Another issue is the amphoras are quite pricey. ‘We need to negotiate harder with the potter who makes our amphora. They are still priced as ornamental vessels and we need to get the prices closer to those of our barrels,’ he said.
If things go according to plan, the wine will be released in 2013.
