Vintage 2021

Jonty`s Ducks Pekin White, Avondale Wine

Product Code: AW04ZZWC

Tasting Notes

Pure fruit of lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness. These mouthwatering flavours linger on the palate

Profile

Chenin Blanc
13.5
SOUTH AFRICA
6
Screw Cap
Avondale Wine
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            [Notes1] => Pure fruit of lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness. These mouthwatering flavours linger on the palate
            [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] => Avondale Jonty’s Ducks Pekin White 2020 has been classed as OUTSTANDING and awarded 95 POINTS in the Decanter Magazine. 

AWARDS: We are thrilled to announce that Avondale Jonty’s Ducks Pekin White 2020 has been classed as OUTSTANDING and awarded 95 POINTS in the Decanter Magazine. 			

            [ServingSuggestion] => Enjoy with lighter seafood and poultry			
			

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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 
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                    [Notes2] => 
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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 >

The grapes were picked between 22° and 23 °B into the press as whole bunches, and left to settle in the tank overnight. The wine was fermented with wild yeast at between 18 and 24ºC for ageing. A portion was fermented in used oak barrels (500 liter). Both the tank and barrel portions were kept on the lees for six to nine months and stirred frequently. The barrel portion was blended back.

Awards +

Avondale Jonty’s Ducks Pekin White 2020 has been classed as OUTSTANDING and awarded 95 POINTS in the Decanter Magazine. 

AWARDS: We are thrilled to announce that Avondale Jonty’s Ducks Pekin White 2020 has been classed as OUTSTANDING and awarded 95 POINTS in the Decanter Magazine. 

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