After months of Gee referring to our new beautiful locally made clay amphoras as 'Ramekins' we thought we better name the wine after it.  

Hand harvested 90 year old vines picked with a zippy acidity, destemmed straight to two clay amphoras and left to ferment on skins for a month.  

Resulting in a pineapple, pear and lemon nose.

Lemon zest, orange peel, mineral palate finished linear and exciting.

‣ Minimal sulphur added 
‣ Wild yeast fermentation 
‣ No fining or filtration
‣ 11% alc