The use of clay amphorae dates back over 6,000 years to ancient Georgia and is now experiencing a modern revival in premium winemaking. 

Clay pots have long been used in other Old-World regions. For example, in Alentejo, Portugal, it’s believed that amphorae, or talhas as they’re known in the country, have been used for more than 2,000 years. However, Dr. Patrick McGovern, science director of the Biomolecular Archaeology Project for Cuisine, thinks the practice in Portugal may date back 1,000 years earlier than historians previously believed.

Each vessel shapes wine differently:

• Stainless steel preserves primary fruit and purity through precise temperature control.
• Oak barrels allow gradual oxygen exchange, building texture, oak influence and complexity.
• Clay amphorae encourage natural micro-oxygenation without oak flavour, enhancing texture and subtle earth-driven nuance. The resulting wine feels vibrant, textural and fruit dominant.
  
  Amphorae have been experiencing a renaissance across the globe. At Star Lane, amphorae are used selectively, when they best express the vineyard site and grape variety.