The production of wine in amphorae is extremely rare, as the production of amphorae is in itself a kind of art. Each amphora is made by hand in the Caucasus. There are only a handful of true ancient amphora masters. Outside of Georgia, there are only about ten winemakers who own amphorae and make wines from them. The Tomac family is one of them.
Tomac Amfora Sauvignon Blanc was macerated for 6 months in Georgian amphorae and then aged for 12 months in 2000L large oak casks. This is the first Tomac vintage of Sauvignon Blanc done in amphorae, following the earlier Riesling Amphora. It’s shy at first and needs air to fully shine. It has the perfect blend of Sauvignon Blanc character in an orange wine with subtle notes of dried kiwi, dried yellow peach, grass, and a touch of chestnut. Full and fluid on the palate with subtle tannins and vibrant acidity.
Winemaker: Tomislav Tomac
Grape variety: Sauvignon Blanc
Alc: 13% vol