Wine of origin
Alc/Vol 12.5% | pH 3.6 | R.S. 2.7g/l
There something to be said about following in the footsteps of ancient Greek and Roman winemakers who embraced this “technology” thousands of years ago, using clay hewn out of the earth to cradle and nurture a living liquid. The journey of The Grande Provence Amphora wine began when the winemaker decided to import two 400 liter clay amphorae from Manetti Gusmano and Figli from Florence, Italy, with seven generations of experience in crafting their superb vessels. A small block of really old Chenin Blanc (33 years old) in Franschhoek was selected and only the very best yellow, sun exposed bunches were picked to maximise the health, flavour and aromatic expression of the wine. The grapes were destemmed by hand, left to ferment naturally on skins and remained in the clay amphorae on their skins for 8 months, without sulphur.
Made from one of the oldest Chenin Blanc (99%) blocks in Franschhoek and a dash of Muscat D’ Alexandrie (1%), the wine was hand pressed, racked, fined and settled for a month before bottling.
The wine is fresh and extremely aromatic. Upfront flavours of mandarin and citrus on the nose that carry through beautifully onto the palate are complemented by hints of perfume from the Muscat. This is an elegant and complex wine with integrated layers of texture and spice.
Decant 30 minutes before serving, enjoy this wine slightly chilled.
Notes from the Winemaker
We understand now that tannin from seeds and skins help preserve this wine naturally, therefore needing less sulphur to protection against oxidation. We also know that using vessels made from clay allows the wine to “breathe” during ageing allowing for the natural stabilisation of the wines phenolic structure. With careful winemaking and allowing the fruit to express site authenticity, this wine is full of fruit purity and intense aromatics