2020 Clay Pot Wines Pyrrha
“Pyrrha, the red-headed daughter of Pandora, threw stones over her shoulder to create life again after the great deluge.”
Pyrrha is a unique hand crafted wine made using ancient winemaking methods that are still practiced in some parts of Europe today. She also represents a very personal winemaking ‘journey’ of her Winemaker Glenn James. It’s all about letting go!
Due to the catastrophic bushfires in our region in 2020 this release of Pyrrha is made using Sagrantino, sourced from the Chalmer’s vineyard in Heathcote. Sagrantino is renowned for firm tannins and great mid palate weight. For these reasons it was chosen to replace the Saperavi that was lost to smoke taint in the Alpine Valleys. In Greek mythology, Pyrrha was indeed the red headed daughter of Pandora. In fact, Pyrrha is an ancient Greek word for the colour red, (we have words in English today that reflect this…like pyrotechnics and pyrite).
As with Pandora’s Amphora, Pyrrha is a wine that is hand harvested and then fermented in a single terracotta ‘Amphora’.
Fermentation occurs using only the ‘indigenous’ yeast from the vineyard’s own terroir. Once fermentation is complete Pyrrha is then sealed up and her precious contents matured on the skins and seeds for around 200 days. All the flavours and many other grape derived compounds produced by the vines each season in the presence of fermentation lees (yeast and malolactic bacteria) are slowly extracted and transformed during this period to produce a complex savoury red wine with long silky tannins.
Pyrrha is then gently basket pressed and it is only at this point that the wine has a small addition of sulphur dioxide to preserve all that has been captured. The wine is then matured on light yeast lees for twelve months in a French puncheon (500L oak barrel).
Bottling occurs after careful racking, without any filtration or the use of fining agents.
Tasting Note
Complex and layered. Dried cherry, cranberries and red plum infused with savoury elements of a dry red earthiness, beefy notes and dried Italian herbs. Extended maceration in our clay amphora has worked its magic lengthening and softening Sagrantino’s firm tannins.
Technical Details
Production: 630 bottles
Region: Heathcote, Victoria
Vineyard: Chalmers Vineyards
Varieties: Sagrantino 100%
Alcohol: 14%
Reviews
"Fermented in a single amphora, nine months on skins, unfiltered. The effect of '19/'20 bushfires in the Alpine Valleys saw the maker replace the usual Alpine saperavi with a sagrantino from Heathcote. A super heavy, deep-punted bottle is intended to impress, but the wine does a fine job by itself. Seductive aromas in dark berries, pressed flowers, thyme, marjoram and baked earth. The grape's naturally high tannins are masterfully massaged by time in the amphora into a fresh, energised whole, especially impressive for a five-year-old. Brings a light earthy, saline olive savouriness to bear for that extra layer of delectable interest." Awarded 93 points, Halliday Wine Companion, Jeni Port - Published 31 March 2025
Young Gun of Wine Deep Dive: Australia’s Best Amphora Red Wine
Lucas, Roberts-Davison, and Iga all included this wine in their top six from the blind tasting. Lucas was effusive: “Had me salivating at first glance. Scents of star anise and pressed rose segue to kombu and dried cranberry with a gentle medicinal lilt lending a certain glassy grace. This feels vaguely Italianate, flecked with fallen leaves and brick dust, tinged with olive brine and black tea. So slender and willowy of frame but positively soused with depth, savoury detail and almost jarring purity. Ambitious yet beautifully assured, and so utterly comely. What a wine. Stunning.” Roberts-Davison found “from the very first sniff, this wine promises adventure. Aromas of red liquorice, raspberries and canned cherries quickly shift towards pretty violets and then into something savoury. On the palate it starts dry and mineral, with hints of terracotta, before building into bright raspberry and boysenberry fruit.” Iga noted “a bright ruby core with a rim shading gently to brick. The aromas are composed and mature: fruit layered with dried flowers and herbs, touched by toasty notes and a hint of nuts. Perhaps a touch of age, or simply the oxidative interplay of amphora, lends the wine its autumnal character, which I find compelling.” 30 September 2025. Words by YGOW.