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
The nose displays pure fruit; lime, grapefruit and pineapple with just a dash of honey. The palate is dense with ripe flavours and juicy with tangy peach and apricot flavours, delivered with good intensity and freshness.
Food Matches
Great with prawns with garlic and lemon or crayfish salad.
Vinification
Each of the 5 grapes varieties used ( Muscat of Alexandria, Viognier, Semillon, Chenin Blanc and Roussanne ) are grown within separate 1 hectare blocks, and picked and fermented separately to allow maximum flavours and styles to blend together. The grapes are cool fermented in steel tanks with an element of skin contact, using natural yeasts and with a percentage of oak contact to add complexity. Low sulphur is used, around half the normal amount for white wine, and no additives, softneres or enzymes are added, nor is the acidity regulated, as the style of which is to retain freshness and minerality - Avondale practice Slow Wine Making throughout. Some oak contact is used before the wine is bottled and aged further prior to release
Press Comments
Gold Medal - Gilbert & Gaillard International Challenge, 2018.
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