The Grande Provence Amphora 2016

The wine is fresh and extremely aromatic. Upfront flavours of mandarin and citrus on the nose that carries through beautifully onto the palate, complemented by hints of perfume from the Viognier.  An elegant and complex wine with integrated layers of differential textures.  Serve slightly chilled.

variety : Chenin Blanc | Chenin Blanc, Muscat D’ Alexandrie
winemaker : Karl Lambour
wine of origin : Franschhoek
analysis : alc : 14.0 % vol  rs : 1.61 g/l  pH : 3.56  
type : White  style : Dry  body : Medium  taste : Fragrant  
pack : Bottle  size : 0  closure : Cork  

Notes from the Winemaker

We understand now that tannins from seeds and skins help preserve the wine naturally. We know that using vessels made from clay allows the wine to “breathe” during ageing therefore needing less sulphur for stability. With careful winemaking and allowing the fruit to express site authenticity, this wine is full of fruit purity and intense aromatics.

in the cellar : The wine is a blend of mostly Chenin Blanc, from one of the oldest blocks in Franschhoek and a touch of Muscat D’ Alexandrie. Pressed Viognier skins were also added to the blend for added texture. The wine was racked, fined and settled for a month in an old 500 litre barrel before bottling.

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 litre 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 (34 years old) in Franschhoek were 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 de-stemmed by hand, left to ferment naturally on skins and remained topped in the clay amphorae for 7 months, without sulphur.

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Chenin Blanc