Vintage 2019

Cyclus, Avondale Wine

Product Code: AW06ZZWC

Tasting Notes

With a soft, rich nose of violets and peach, and just a hint of frangipani, Cyclus holds all the promise of a quality White Blend. This is carried through to the palate where the intense flavours of pear, golden apple, spicy apricot and hints of clementine are rounded off with a beautiful minerality and ends in a creamy, long-structured finish. An invigorating White Blend of Roussanne, Viognier, Chenin Blanc, Chardonnay and Semillon grapes, the softly wooded Cyclus swirls with intense fruits flavours rounded off with smooth, creamy oak.

Profile

Viognier
13.5
SOUTH AFRICA
6
Cork
Avondale Wine
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            [Notes1] => With a soft, rich nose of violets and peach, and just a hint of frangipani, Cyclus holds all the promise of a quality White Blend. This is carried through to the palate where the intense flavours of pear, golden apple, spicy apricot and hints of clementine are rounded off with a beautiful minerality and ends in a creamy, long-structured finish. An invigorating White Blend of Roussanne, Viognier, Chenin Blanc, Chardonnay and Semillon grapes, the softly wooded Cyclus swirls with intense fruits flavours rounded off with smooth, creamy oak.			
			
			
			

            [Notes2] => Avondale was established on the slopes of the Klein Drakenstein Mountains to the south of the town of Paarl and 60 kilometres north east of Cape Town. The estate currently has 70 hectares of land planted with Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Semillon, Chenin Blanc, Shiraz, Mourvedre, Grenache, Viognier, Rousanne and Chardonnay vines. The vineyards are certified organic but a number of biodynamic practices are employed as well. According to soil type, vines are planted in particular soil pockets in blocks of around one-hectare. Avondale has 13 different soil types on our land – from cool, dark loam to decomposed granite and decomposed sandstone; from no rock to 75% rock. Avondale makes use of up to 10 different mixes of cover crops, which includes the sowing of the seeds of indigenous plants, to create a vibrant, diverse plant community right in the vineyards.  
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => James Suckling - 91 Points	
Gaillard Awards - 91/100 & Double Gold	

            [ServingSuggestion] => Very versatile, from beautiful delicate fresh flavours to richer creamy pasta  and fragrant curries. 			
			

            [WineMakingNotes] => Nature uses the spinning, turbulent flow of the vortex to energise and revive fluids.  Biodynamic farming mimics this powerful stimulating motion in the hand-stirring of preparations as a connection to the universal forces.  We named our dynamic, refreshingly complex white blend Cyclus, because of the elegant way that Avondale’s unique life energy swirls through its invigorating layers. Cyclus’s Emblem – The spiral can be found in every aspect of Nature.  Its expression in liquids is the vortex which is easily observed in the unexpected, creative whorls and eddies in flowing water.  The vortex represents power and dynamism.  The grapes were harvested at 22° and 23° Balling, pressed as whole bunches and then naturally fermented in 500-litre oak barrels. 25% was fermented as whole bunches in Amphora and Qvevri which adds unique body, length and minerality to the wine. After fermentation the wine was kept on the lees for 12 months with regular battonage.

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                    [Email] => jdg@avondalewine.co.za
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                    [Notes1] => Situated in the Paarl Valley, 60 kilometres north east of Cape Town, this 160 hectare estate has been cultivated for more than 300 years with records showing that the farm was one of the first in the region to be dedicated to producing wine grapes. Purchased by the Grieve family in 1997, their youngest son, Johnathan has overseen the 
property since the outset. Convinced by the importance of 
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                    [Notes4] => Phoenix Rising
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.

    In 1997, John and Ginny Grieve, owners of Vital Health Foods, purchased the Avondale as their family farm.  Youngest son, Johnathan Grieve took up the challenge of transforming this long-used land into a robust, balanced vineyard ecosystem that would ensure that Avondale will support the lives of future generations.
    The first vintage under the Avondale label was produced in 1999.
    In 2000, a catastrophic fire swept down the mountains.  Out of the ashes, rose the opportunity to truly sculpt the land and its natural systems in an unfettered, sustainable way.  Johnathan developed a unique approach to viticulture which he called ‘BioLOGIC®’.  He implemented organic and biodynamic practices – not for the sake of certification but because they worked to promote life on the farm.  Johnathan also looked to what modern science and technologies for sustainability could offer, and seamlessly blended these great ideas, knowledge and methodologies into his farming and wine-making.  Using Nature as model, mentor and measure, Johnathan built soil fertility, planted new vines and set about achieving the goal of making natural, delicious wines in a healthy, balanced environment.
    In 2003, a new state-of-the-art, gravity-flow cellar was built to facilitate a high quality, slow wine production process.

Every step of the way, a holistic, systems-based approach and fine attention to detail has ensured that today, Avondale makes extraordinary wines approved by Mother Nature.
                    [Notes5] => Our Ethos

Terra Est Vita – ‘Soil is Life’
At Avondale we practise sustainable and natural viticulture in line with our ethos Terra Est Vita – ‘Soil is Life’.  We know that for the land and the business to thrive, every aspect of our living system must also thrive.  In everything that we do, we uphold the key principle of Life – to constantly create conditions conducive to more Life.

We include our business partners and customers in our holistic view of our vineyard ecosystem and wine-making process.  We know that there is an ever-increasing network that cares, as we do, about both sustainability and quality.  We are inspired to hand-craft our organically-made, premium quality wines so that we ultimately offer customers an extraordinary experience approved by Mother Nature.
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OrganicBiodynamicVeganVegetarian

About this product +

Viticulture >

Avondale was established on the slopes of the Klein Drakenstein Mountains to the south of the town of Paarl and 60 kilometres north east of Cape Town. The estate currently has 70 hectares of land planted with Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Semillon, Chenin Blanc, Shiraz, Mourvedre, Grenache, Viognier, Rousanne and Chardonnay vines. The vineyards are certified organic but a number of biodynamic practices are employed as well. According to soil type, vines are planted in particular soil pockets in blocks of around one-hectare. Avondale has 13 different soil types on our land – from cool, dark loam to decomposed granite and decomposed sandstone; from no rock to 75% rock. Avondale makes use of up to 10 different mixes of cover crops, which includes the sowing of the seeds of indigenous plants, to create a vibrant, diverse plant community right in the vineyards.

Winemaking >

Nature uses the spinning, turbulent flow of the vortex to energise and revive fluids. Biodynamic farming mimics this powerful stimulating motion in the hand-stirring of preparations as a connection to the universal forces. We named our dynamic, refreshingly complex white blend Cyclus, because of the elegant way that Avondale’s unique life energy swirls through its invigorating layers. Cyclus’s Emblem – The spiral can be found in every aspect of Nature. Its expression in liquids is the vortex which is easily observed in the unexpected, creative whorls and eddies in flowing water. The vortex represents power and dynamism. The grapes were harvested at 22° and 23° Balling, pressed as whole bunches and then naturally fermented in 500-litre oak barrels. 25% was fermented as whole bunches in Amphora and Qvevri which adds unique body, length and minerality to the wine. After fermentation the wine was kept on the lees for 12 months with regular battonage.

Awards +

James Suckling - 91 Points
Gaillard Awards - 91/100 & Double Gold

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