Clay Amphoras: Ancient Wisdom in a Modern BESTER Glass

All about BESTER Family Wines Chenin Blanc & the magic of clay amphoras

Hey hey, wine lovers!

Every now and then, someone asks us about the big clay vessels quietly doing their thing behind the scenes at the Riebeek Valley Wine Co. custom crush facility.

They look a little mysterious. A little ancient. And if you’re used to seeing shiny stainless steel tanks or rows of oak barrels, the amphoras might even feel like something out of a museum.

So what’s the deal with these clay beauties?

Let’s take a little journey back in time.

A winemaking tradition thousands of years old

Long before stainless steel, before oak barrels, and long before anyone used the phrase “wine technology,” people were already making wine in clay vessels called amphoras.

These vessels date back thousands of years, with some of the earliest examples found in places like Georgia, Ancient Greece, and Ancient Rome.

In Georgia, archaeologists have uncovered evidence of wine being fermented in clay vessels called qvevri as far back as 8,000 years ago. These large earthenware containers were often buried underground to keep temperatures stable during fermentation.

Across the Mediterranean world, amphoras became the workhorses of wine culture. They were used not only for fermentation but also for storage and transport, with their distinctive narrow necks and handles making them easier to seal and carry.

If you’ve ever seen ancient paintings or shipwreck discoveries featuring rows of tall clay vessels, chances are you were looking at amphoras filled with wine.

In other words, when we work with amphoras today, we’re tapping into a tradition that predates modern winemaking by several millennia.

So what exactly is an amphora?

An amphora is essentially a large clay vessel used for fermenting and aging wine. Unlike oak barrels, clay doesn’t add strong flavours like vanilla, toast, or spice to the wine. Instead, clay offers something subtler and often more interesting.

Because clay is slightly porous, it allows very gentle oxygen exchange between the wine and the outside environment. This slow interaction with oxygen is known as micro-oxidation, and it can play a big role in how a wine develops over time.

The result? More stability in colour and flavour, better ageing potential, and often a texture that feels beautifully rounded in the mouth.

Think of it as letting the wine breathe just enough to grow into itself.

Why BESTER Family Wines loves amphoras

At BESTER Family Wines, the amphora isn’t about chasing trends or looking fancy in the cellar. It’s about giving the wine another dimension. According to Zakkie, the amphora plays a fascinating role in shaping the wine’s character.

The clay allows very moderate oxidation, which helps develop the wine while also supporting its long-term stability. Over time, this gentle interaction with oxygen can enhance the depth and complexity of the flavour profile.

But where amphoras really shine, especially in our experience, is with white wines.

White wines fermented in clay often develop a wonderful, full, and honest mouthfeel. There’s a natural richness and texture that feels authentic and expressive of the grape itself. And when natural fermentation is allowed? That’s when things get particularly interesting.

Natural fermentation in clay can encourage the development of umami notes in the wine. That savoury, layered character that adds intrigue and depth. It’s subtle, but once you notice it, it’s hard to forget. In short, the amphora helps reveal flavours that might otherwise stay hidden.

Old tools, new perspectives

One of the things we love most about working with amphoras is how they remind us that winemaking is both ancient and constantly evolving.

Modern winemakers have access to incredible technology. Stainless steel tanks offer precision, temperature control, and consistency. Oak barrels add structure and classic flavour elements. But amphoras sit in a slightly different space.

They allow the wine to express itself with minimal interference while still benefiting from slow, natural development. It’s a bit like stepping back and letting the grapes tell their own story.

And for us, that story is rooted in the Swartland landscape, the character of the vineyards, and the personalities behind the wines. Sometimes the best way forward is to borrow a little wisdom from the past.

It's all about the umami, Bestes

So the next time you hear us chatting about amphoras, remember that those humble clay vessels carry thousands of years of winemaking history in their curves. They connect us to ancient traditions while helping us craft wines that feel honest, textured, and full of character.

And yes… It really is all about the umami.

Cheers vir eers! 🥂

The BESTER Family Wines crew