Two weeks ago I was at Bassermann-Jordan and tried a blend of Pinot gris (grauburgunder) and Gewürztraminer that had been co-fermented on the skins in Amphora. It was an interesting light-rose color and tasted very much like rosewater with tannin. The alcohol was a little too high for my tastes, but it was interesting. The also have a couple of Amphorea of blaufränkisch fermenting and one of Muskateller which was excellent. These will likely not be offered to the public, but done only as experiments.
We are making Silvaner in Amphora with whole grapes (destemmed) this year and another in tank -the flavors so far are really extraordinary -lots of fruit tea and herbal notes. I'll put together some pictures of the digging and filling at some point. It was a hell of a lot of fun. I hope that they turn out.
Wein schenkt Freude