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.