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Jo Perry’s amphora project was a fresh-faced revelation when she started dabbling over a decade ago, and the transparency and purity we see in each new release still feel revolutionary. The fruit comes from an organically-farmed site of gravelly loam with plenty of limestone and a breezy feel thanks to its proximity to the ocean. It's hand-harvested and whole bunch pressed directly to amphora where it undergoes natural primary & secondary ferment before being racked directly to bottle. It’s a part of the country known for sensational Chardonnay, but compared to the more typically oaked, full-flavoured style of the region, the Dormilona's Clayface Chardonnay is distinctly different. The amphora imparts a subtle textural complexity while letting the purity of the fruit sing.