Discover the magic and mystery of amphorae aged wines with this varied and delicious selection of wines from across Europe.

ARKOSE, 'LES TERRASSES' SYRAH, AUVERGNE, 11.5% 2022
Syrah
An earthy/red brick quality (from the amphora) with juicy red berries, violets and peppery notes to the fore. Les Terrasses has both amplitude and balance.

HODGKINSON, LAS PANZUDAS, PRIORAT, SPAIN, 13.5% 2022
Garnacha 
Ripe fruit and light back-bone. The acidity is always there, with the typical nose of ripe fruit in Garnacha.

BELEMA, IMAGO, GRINGET, AYZE, SAVOIE, 11% 2023
Gringet
Made by Yann Pernuit, friend of legendary Ayze grower, Dominique Belluard. Biodynamic and aged for 10 months in concrete eggs and sandstone amphorae. Oliver Coleman: 'Pillowy, juicy orchard fruit with a floral frame. Ripe and pretty at the same time. A jasmine and elderflower character has much more presence on the palate. Gently caressing texture but with the signature acidity providing layer upon layer of refreshment and energy, whipping the palate into shape. Citrus spice, leesy finish'.

ALVEAR, 3 MIRADAS VINO DE PUEBLO, MONTILLA-MORILES, SPAIN, 13% 2022
Pedro Ximenez
Pale yellow in appearance. Fruity notes of ripe apple and the distinctive subtlety of aniseed and with a touch of acidity on the palate.

BRUNO DUCHENE, LA LUNA BLANCO, BANYULS SUR MER, FRANCE, 12.7% 2024
Grenache Blanc, Grenache Gris & Xarel-lo
This wine is a joy to behold. Fresh like the sea, with ample body and an almost grainy structure courtesy of the briefly macerated Xarel-lo. There's ripeness and refreshment in spades here. A supernatural beauty made with no added sulphites, fermented in wood and amphorae for 9 months. 

COS PITHOS ROSSO, VITTORIA, SICILY, 10.5% 2022
Nero d'Avola & Frappato
Throughout the 80s Cos sought to resurrect Cerasuolo di Vittoria (Nero d’Avola and Frappato) a previously maligned and underappreciated wine. The journey has taken them away from oak, to cement, and finally into amphora in order to obtain the most aromatic expression of the wines. This wine has a 7 month maceration on skins in amphorae, and the result is a vivid fruited wine capable of aging but delicious now.