Uncover the Vessels That Transform Grape Juice Into Wine

Dive deep into the wonderful world of fermentation vessels in the winemaking process. Understand why Rob Mack of Aphelion Wine Co. has chosen the vessels he has, and we will reveal the impact on the resulting wines.

Material Matters

Different materials have different effects on finished wines.

Stainless Steel:

Pros: Stainless steel is easy to clean and sanitize, offers excellent temperature control, allows for a tightly sealed, oxygen-free environment, and imparts no flavor to the wine.

Use: This material is ideal for making crisp, clean, fruit-forward wines, especially whites, and for controlling fermentation temperature.

Oak Barrels:

Pros: Oak barrels allow for some oxygen exchange, which can soften tannins and add complexity. They also impart oak-related flavors and aromas to the wine.

Use: Oak barrels are often used for red wines and some white wines (like Chardonnay) to add complexity and a specific flavor profile.

Concrete:

Pros: Concrete has insulating properties, allowing for natural temperature regulation. It can also impart a subtle, earthy character to the wine.

Use: Concrete is used for wines where winemakers want a more pure expression of the grape varietal, without added oak influence. Concrete tanks are gaining popularity for their ability to enhance texture and mouthfeel, while preserving freshness. 

Clay (Amphora, Qvevri, Tinaja):

Pros: Clay is porous, allowing for some oxygen exchange, and has insulating properties, promoting slow and natural fermentation.

Use: Clay is used for wines where winemakers want to highlight the natural flavors of the grapes and achieve a specific texture and mouthfeel. They allow for micro-oxygenation and impart a unique earthy character. 

Rotary Tanks:

Pros: Rotary tanks facilitate vigorous cap management and extraction of color, flavor, and tannins from the grape skins, resulting in rounder, fruitier wines.

Use: Rotary tanks are used for red wines where winemakers want to achieve carbonic maceration, and other related specific styles of extraction and flavor profile.

Shape Matters

Grape Variety Matters

Grape variety significantly influences vessel selection for fermentation and maturation, with considerations including desired tannin levels, color compounds, and desired wine style, impacting material choices like stainless steel, oak, concrete, or clay. 

• Tannin and Color:

Grapes with high tannins and color compounds (like many red varieties) might benefit from vessels that allow for gentle extraction, such as concrete or clay, or even stainless steel, depending on the desired style. 

• White Wine Varieties:

White wine grapes, often with lower tannin levels, might be better suited for stainless steel or glass, which provide a neutral environment and allow for a crisp, fresh style. 

• Temperature Control:

The ability to control temperature during fermentation in particular is crucial, and different vessel materials have varying thermal properties. 

• Oxygen Exposure:

Some winemakers prefer vessels that allow for controlled oxygen exposure, like oak barrels or concrete tanks, while others prefer inert materials like stainless steel or glass to minimize oxygen contact. 

• Specific Parcels:

Different vineyards produce different aromas, flavours, tannin, acid, savouriness and spiciness. Vessel selection for ferment and maturation therefore needs to suit the individual characteristics of the parcel. This goes beyond grape variety, to deep knowledge of what each vineyard, block and even what each row produces in the end result wine. For instance, some winemakers might seek a crisp, fruit-forward style and so would choose stainless steel. Others might opt for oak barrels or concrete tanks for a richer, more complex flavor profile. 

So What Does Rob Mack of Aphelion Use?

Meet the Aphelion fermentation and maturation family.

Stainless Steel Variable Capacity Tanks

Buon Giorno! I'm A VC!

So shiny. So sleek. 

So very on fleek. 

VC stands for variable capacity and I am all stainless steel.

Variable because like variety hour my lid can go up to the top (like I'm a giant baked bean can!) or slide down the chamber to push the grape skins, seeds and pulp under the surface of the juice.

Origin Of Our Stainless Steel VC's:

Italy

About Stainless Steel VC's:

Stainless steel tanks are commonly used for their ability to maintain a consistent temperature and prevent oxygen exposure, crucial for controlling fermentation and preventing oxidation. 

Considerations About Stainless Steel VC's:

Some winemakers choose them as they don't impart any flavors from the material itself. As such, there is the belief that VC's result in a "pure" flavor profile. Some winemakers believe they offer better control over temperature. 

Why Rob Uses Stainless Steel:

Neutral ferment vessel so no flavour impact during ferment, also very hygienic as easy to clean.

Good to mature whites that we want to retain freshness and fruit character, not so good for reds because it can make the tannins a bit hard and can lead to reductive (stinky) issues because of zero porosity.

What Aphelion Wines Made in Stainless Steel:

Welkin Chenin 100% stainless maturation, some portions of Pir and Callow.

Most of the wines have a portion of steel ferment.

Oak Foudre's 2400L Capacity

Origin of Our Foudre's:

France

Nick Names of Our 2 x Foudre's:

Big Boi and Big Lad

About Oak Foudre's:

Foudre's are very large format oak barrels. They last many, many years when carefully cared for. As oak barrels age, they impart less flavour and aroma. Owing to the large size, less flavour and aroma per volume of wine inside is imparted by foudre's. 

Oak porosity allows for some oxygen ingress and egress, which has a number of effects on the wine.

• Flavours become more integrated and less jarring or angular.
• Tannin is softened, which leads to a smoother, more balanced wine.
• Oxygen also affects a wine's aroma profile, especially in tandem with the oak influence itself - toasty, vanilla, cedar influences in new or first few years of use of small format oak.
• Oxygen also interacts with color pigments and phenolic compounds, contributing to color stabilization. 

Considerations about Foudre's:

The level of oak influence in finished wine can be controlled by the barrel's age, size and toast level. allowing winemakers to tailor the flavor to their desired wine style.

Using neutral Foudre's add minimal oak-driven flavors and aromas - this is extremely important when making wine from delicate varieties like Grenache or Pinot Noir.

These varieties show such terroir driven influence, yet those intriguing flavours, aromas, mouthfeels can be overpowered by oak. Particularly so with new or first few years of use of small format oak, like barriques. 

Why Rob Uses Oak Foudre's:

Lower impact of the oak due to lower surface area to volume ratio. Softens the wine without adding oak notes.

Aphelion Varieties Matured in Oak Foudre's:

Grenache, Nero

Aphelion Wines Matured in Oak Foudre's:

Welkin Grenache, Welkin Nero, Confluence Grenache

Hi I'm Eggbert.

Eggbert is a French Concrete Egg.

Those curves kept Grenache juice, skins, seeds swirling in the convection current back in 2023 & 24.

Vintage 2025 it had *Mystery New White Variety* and then Chenin to swish the lees through in a perpetual dance until they were racked and bottled.

Origin:

France

Our Nick Name:

Easter Egg

About Concrete Eggs:

Concrete vessels offer a neutral flavor profile and insulating properties, allowing for a cleaner representation of the grape varietal and a more minimalist style of wine. Some believe concrete can allow for subtle mineral characteristics. 

The thickness of the concrete results in lower, more stable temperatures, avoiding the need for artificial cooling.

Egg-shaped vessels date back to ancient civilizations in Georgia, Spain, and Armenia. Fast forward to 2001, when Rhône winemaker Michel Chapoutier and French company Nomblot reimagined these vessels. They designed a concrete, egg-shaped tank, believing its spherical form could channel celestial energy. "From the Sun" indeed.

Owing to their internal shape, egg vessels create unique patterns of convection currents. This moves any skins, lees, and or whole bunch elements like stems continuously in the bottom of the vessel. Contact with each of these elements imparts unique flavours, aromas, colour and mouthfeel.

The convection currents also mean the winemaker doesn't need to perform battonage to stir the lees!

Considerations About Concrete Eggs:

Concrete is porous and allows a small amount of oxygen to interact with the wine. Unlike oak though, concrete is less porous, and it does not add any wood flavours or aromas. 

Concrete tends to influence wines with mineral aromas and flavours, depending on the combination of soils, sands and aggregates used in the concrete production. 

Eggs are enormously heavy, particularly as their sizes or the thickness of the concrete increase.

Additionally concrete can be fragile, care is taken to avoid high pressure when cleaning. 

Why Rob Uses Concrete Eggs:

We use these vessels for both fermentation and maturation. The shapes allow for a convection current to occur during fermentation allowing constant gentle extraction. No oak flavour means the fruit take centre stage. Wines matured in these vessels take on a very fie tannin structure (reds) and a fine roundness to the texture (whites). 

They also have the added benefit of being able to be used for whites after being used for reds which can’t be done with oak.

Negatives are that they take up a low of space and are very expensive, but they should last a very long time – longer than oak.

Aphelion Varieties Made in the Concrete Egg:

Chenin, Grenache

Aphelion Wines Made in the Concrete Egg:

A component of the 2023 Rapture, the 100% of the 2024 Rapture, a component of 2024 Confluence Grenache. Plus some new wines TBA.

Ciao, I'm A Drunk Turtle.

I know, I know - the name! But that is legitimately the brand name of this unique amphora.

It’s made of cocciopesto. Think normal pesto - but made of recycled bits of terracotta, marble, river sand and gravel. Plus a sprinkle of fresh cement.

Delicioso!

Sustainable!

Origin:

Italy

Name:

Drunk Turtle

Our Nick Name:

Michelangelo & Donatello

So Let's Address the Name - Why Are The Amphorae Called Drunk Turtle?

The company say it is shape and hardness of Drunk Turtle wine vessels that recall the shell of a turtle - animals as slow as the ageing process of the wine. 

About Drunk Turtle Cocciopesto Amphorae:

• What are they made from? All materials used in the composition, except cement, are #recycled materials. They are made of #marble powder (a waste material of marble cutting), crumbled #terracotta in different sizes (material recovered from broken or malformed terracotta artefacts), river #gravel and #sand. The resulting compound is very compact and was historically used to build acqueducts, roads and even buildings. Drunk Turtle is the first company in the world to use this compound for making wine vessels. 
  
  

• How are they sustainable? Drunk Turtle cocciopesto amphorae claim to be the most environmentally friendly #wine container in the world. 
• They're made from 90%+ recycled materials including post consumer waste.
• They're air-dried instead of being baked in an oven.

• Durability: The cocciopesto material provides strength and mechanical resistance, eliminating the need for metal reinforcement. Thanks to the material and thickness of the walls, it offers the possibility of using all the necessary accessories in the #amphora - from the door to the adjustable #steel feet - without concern of breaking the vessel. E.g. hand plungers, pump stakes.

•  Natural Temperature Stabilization: The material helps regulate temperature during fermentation, contributing to a stable environment for wine maturation. 

• Low Micro-Porosity: The low porosity of the cocciopesto mixture helps keep wines fresh, while still allowing a tiny amount of oxygen ingress. 

• Enhanced Wine Characteristics: Drunk Turtle amphorae are believed to enhance minerality, freshness, complexity, and texture in wines. Drunk Turtle attest that they offer, among all inert materials, the best organoleptic profile from the first year of use.

• Design: The vessels have a variety of accessories such as adjustable steel feet, a manhole cover, a front door, drain valves, and a wine taster. This makes the vessel more easily accessible for filling, cleaning and sanitising. The material is also thick and durable (see Durability above). 

Considerations About Amphorae:

• Cost: Cocciopesto amphorae can be more expensive than traditional vessels. 
  

• Weight: They can be heavy, so consider the weight when choosing a location for them. 
  

• Maintenance: While durable, they may require occasional cleaning and maintenance. Being an Italian product, there is limited local service support in Australia.
  

• Availability: They are not as readily available as traditional vessels, and have to travel to Australia from Italy via sea, which is a slow process. 
  

• Capacity: They come in various sizes, so it is possible to choose the appropriate capacity for your needs. 
  

• Shape: The shape of the amphora can influence the wine's flavour and mouthfeel  by creating natural convection currents.

Why Rob Uses Amphorae:

We use these vessels for both fermentation and maturation.

The shapes allow for a convection current to occur during fermentation allowing constant gentle extraction.

No oak flavour means the fruit take centre stage.

Wines matured in these vessels take on a very fine tannin structure (reds) and a fine roundness to the texture (whites). 

They also have the added benefit of being able to be used for whites after being used for reds which can’t be done with oak.

Negatives are that they take up a low of space and are very expensive, but they should last a very long time – longer than oak.

Aphelion Varieties Made in Amphorae:

Chenin, Grenache

Aphelion Wines Made in Amphorae:

• 100% of the 2024 Rapture,
• A component of 2024 Confluence Grenache.
• Plus some exciting new wines TBA.

Salve! I'm A Pokeball.

(Clayver image by Clayver Italia)

I think it looks like a Pokemon ball!

Another Italian vessel, this time ceramic, and called a Clayver.

This oversized tic-tac is particularly favoured by Rob, who plans to put our top tier Grenache in there. Gotta catch them all.

Origin:

Italy

Name:

Clayver

Our Nick Name:

Pokeball

About Clayvers: Design and Material:

Clayver ceramic vessels are inspired by ancient amphorae.

They offer a neutral environment for fermentation and maturation, allowing the expression of grape and terroir characteristics, while providing thermal inertia, low oxygen exchange and ease of cleaning, making them suitable for a range of wine styles. 

• Porosity: Clayver's porosity is comparable to wood, but with a lower oxygen transfer rate, offering a controlled environment for wine maturation. 
  

• Thermal Inertia: The thick walls of Clayver vessels provide excellent thermal insulation, helping to maintain a stable temperature during fermentation and maturation.

• Shape: The spherical shape of Clayver vessels, with a short neck for the lid, promotes homogeneous liquid movement and lees mixing, contributing to wine structure and aging potential. 
  

• Oxygen Exchange: While offering a lower oxygen transfer rate than oak barrels, Clayver's porosity allows for some controlled oxygen exchange, which can be beneficial for certain grape varieties and winemaking styles.

• Sterilization: Stoneware is easy to sterilize, ensuring a clean and safe environment for winemaking. 
  

• Versatility: Clayver vessels can be used for various winemaking processes, including fermentation, maceration, and maturation, and are also being explored for use in other industries, such as cosmetics. 
  

• Cost: Clayver vessels are priced competitively with other ceramic vessels. 

Why Rob Uses Clayvers:

• We use these vessels for both fermentation and maturation.
• The shapes allow for a convection current to occur during fermentation allowing constant gentle extraction.
• No oak flavour means the fruit take centre stage.
• Wines matured in these vessels take on a very fine tannin structure (reds) and a fine roundness to the texture (whites). 
• They also have the added benefit of being able to be used for whites after being used for reds which can’t be done with oak.
• Negatives are that they take up a low of space and are very expensive, but they should last a very long time – longer than oak.
  

Aphelion Varieties Made in Clayver:

Chenin, Grenache

Aphelion Wines Made in Clayver:

• A component of the 2023 Rapture
• Plus some secret new wines TBA.

Vessels Are A Partner in Winemaking

Gentle human hands and a light touch in winemaking needs vessels as a partner. 

Making careful decisions about which vessel to use with which variety, vineyard, block, even down to the minutiae of rows has a material impact on the flavour, tannin and mouthfeel of the resulting wine. 

That's why Rob takes so much care.

This is a benefit of being a small, young and agile business.

There is room to experiment.

To strive for ultimate deliciousness to accompany the myriad of everyday magic moments in your life. 

Here's cheers to that!

Read More: What Happens During Vintage

References:

https://daily.sevenfifty.com/why-winemakers-are-split-on-the-benefits-of-concrete-eggs/

https://www.wineanorak.com/wineblog/uncategorized/clayver-a-new-ceramic-vessel-for-elevage/

https://www.swat.net.au/a-wave-of-eggsperimental-winemakers-in-australia/

https://winehog.org/ceramic-amphorae-and-the-new-whites-57959/