Avondale Jonty's Ducks Pekin Red

AVON340
A rich, complex and enticing organic red made from a blend of six varieties, the Jonty's Ducks wines are named after Avondale's team of natural pest controllers - their flock of ducks!
Type:
Vintage:
2016
Size:
75cl
Main Grape:
Grape Mix:
37% Shiraz, 26% Cabernet Sauvignon, 24% Merlot, 5% Cabernet Franc, 4% Petit Verdot & 4% Malbec
Style:
N/A
ABV:
14%
Producer:
Region:
Country:
South Africa
Body:
Soft, fruity and smooth
Drinking Window:
Drink now
Closure Type:
Screw Cap
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£14.99
Usual Price £17.99
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Avondale Wine

The picturesque 160-hectare farm that is today known as Avondale has been under cultivation for more than 300 years. Early records show that the land was one of the first in the Paarl Valley to be allocated specifically for the production of wine grapes. Avondale is now home to the Grieve Family and 25 farm worker families. As the pioneers of Vital Health Foods, South Africa’s leading health food company, the Grieves have an innate focus on well-being that encompasses the land and its community of people. Avondale are committed to providing fair and decent living and working conditions to enable their people to enjoy healthy, balanced lives.

Tasting Notes

On the nose there is lots of blackcurrant and liquorice, with a hint of dark chocolate and ground coffee. The wine has an explosion of creamy red fruits on the palate and well integrated, elegant tannins to support it.

Food Matches

Try with a warming, rustic casserole of confit duck with haricot beans.

Vinification

Each of the 6 grape varieties ( Cabernet Sauvignon, Cab Franc, Merlot, Petit Verdot, Syrah and Malbec ) is grown on separate 1 Hectare blocks dotted around the farm, with each block planted on a particular soil type. The grapes are picked at optimim ripening, which sometimes reqwuires each block to be picked over several days. The grapes are fermented on skins for around 30 days in separate tanks, allowing soft and even extraction of colour, tannins and acidity. no enzymes, softeners or additives are used as Avondale practice slow wine-making - and around 1/2 the normal sulphur is used throught the wine-making process. after fermenting the wines are blended and the wine then bottled, before further ageing prior to release.