What is an amphora? A Master of Wine Explains

In this informative video, Master of Wine Bree Stock discusses the fascinating history and benefits of using amphorae, the most ancient fermentation vessels, in winemaking. Bree shares her insights and expertise on the unique convection method and fermentation process that the clay vessel provides, resulting in a more approachable wine earlier in its life, preserving the wine’s natural grape aromatics and avoiding overcooked or overdeveloped flavors. Additionally, Bree explains how she and her team at the winery work with their close friends, the Beckham family, who are the only producers of amphorae in the United States, to explore the marriage between different grape varieties and this incredible vessel. Don’t miss this engaging and informative discussion on the sustainable and innovative approach to winemaking with Master of Wine Bree Stock.

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We work with amphorae produced by the Beckham family in Oregon who are our close friends. Andrew Beckham, a professional ceramicist and winemaker, is building locally made amphorae, making this an extra special treat for us. He is the only producer of amphorae in the United States, which allows us to use them with local fruit to produce wines in the Willamette Valley. Amphorae are clay vessels of varying heights and the most ancient fermentation vessel, dating back to 8000 BC, probably even older. They are a very sustainable fermentation vessel that can be reused many times.

The shape of amphorae tends to be egg-shaped with a narrower bottom, creating a unique fermentation process that gives a different feeling to the wine. The wine in amphorae has a different convection method than traditional fermentation vessels, resulting in almost a polymerization of tannins and a more approachable wine earlier in its life. The fermentation tends to be fairly cool as amphorae are thin-walled, preventing the wine from overheating and preserving its natural grape aromatics without getting overcooked or overdeveloped flavors. Amphorae are part of a fermentation vessel spice mix, and we make a single amphora wine every year. Each year, the available grapes determine the wine’s variety. We’ve made a pinot gris pinot noir fermentation in amphora, a pinot noir gamay noir trousseau noir co-fermentation in amphora, and in 2021, a saint laurent blaufrankisch gruner veltliner co-fermentation in amphora. We continue to explore the marriage between different grape varieties and this incredible vessel, which we get to work with thanks to our friends.