Vintage 2016

Samsara, Avondale Wine

Avondale Wine
Product Code: AW14ZZRC

Tasting Notes

"AN ETERNAL CYCLE OF LIFE – Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara as it represents the perpetual renewal and revitalisation of Avondale’s living system. SAMSARA’S EMBLEM – The well-known Celtic Tree of Life motif with branches and roots interwoven is symbolic of the continuous cycle of life.In its interconnectedness there is the strength and resilience that develops through experience and renewal.Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full, yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacularly well-balanced and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length."

Profile

Shiraz
14
SOUTH AFRICA
6
Cork
Avondale Wine
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            [Description] => Avondale Wine Samsara
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            [Notes1] => "AN ETERNAL CYCLE OF LIFE – Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara as it represents the perpetual renewal and revitalisation of Avondale’s living system.

SAMSARA’S EMBLEM – The well-known Celtic Tree of Life motif with branches and roots interwoven is symbolic of the continuous cycle of life.In its interconnectedness there is the strength and resilience that develops through experience and renewal.Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full, yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacularly well-balanced and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length."			
			
			
			

            [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	
 Gilbert & Gaillard Awards - 92 Points	
	

            [ServingSuggestion] => Great with red meat and venision			
			

            [WineMakingNotes] => The grapes were harvested in the early mornings between 23° and 24 º Balling. 10 to 15% were whole-bunched fermented which adds a unique body and length to the wine. The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation has begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30 and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 600-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for 12 to 16 months and lightly filtered before bottling.

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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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                    [Notes2] => 
                    [Notes3] => Paarl
                    [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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                    [Fax] => 0027218631534
                    [Email] => jdg@avondalewine.co.za
                    [Website] => http.//www.avondalewine.co.za/
                    [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 
environmental harmony, he developed a motto ‘Terra est Vita’ or ‘Soil is Life’ and set about introducing organic and biodynamic practices. 70 hectares of the estate are planted with vines across 13 different soil types, ranging from loam to decomposed granite and sandstone. Varieties are matched to soil type and planted in one hectare blocks with each plot being vinified separately. The winery operates by gravity and no additives are used including less than half the normal doses of sulphites.
                    [Notes2] => 
                    [Notes3] => Paarl
                    [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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                    [Email] => jdg@avondalewine.co.za
                    [Website] => http.//www.avondalewine.co.za/
                    [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 
environmental harmony, he developed a motto ‘Terra est Vita’ or ‘Soil is Life’ and set about introducing organic and biodynamic practices. 70 hectares of the estate are planted with vines across 13 different soil types, ranging from loam to decomposed granite and sandstone. Varieties are matched to soil type and planted in one hectare blocks with each plot being vinified separately. The winery operates by gravity and no additives are used including less than half the normal doses of sulphites.
                    [Notes2] => 
                    [Notes3] => Paarl
                    [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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                    [Fax] => 0027218631534
                    [Email] => jdg@avondalewine.co.za
                    [Website] => http.//www.avondalewine.co.za/
                    [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 
environmental harmony, he developed a motto ‘Terra est Vita’ or ‘Soil is Life’ and set about introducing organic and biodynamic practices. 70 hectares of the estate are planted with vines across 13 different soil types, ranging from loam to decomposed granite and sandstone. Varieties are matched to soil type and planted in one hectare blocks with each plot being vinified separately. The winery operates by gravity and no additives are used including less than half the normal doses of sulphites.
                    [Notes2] => 
                    [Notes3] => Paarl
                    [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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About this product +

Producer >

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 environmental harmony, he developed a motto ‘Terra est Vita’ or ‘Soil is Life’ and set about introducing organic and biodynamic practices. 70 hectares of the estate are planted with vines across 13 different soil types, ranging from loam to decomposed granite and sandstone. Varieties are matched to soil type and planted in one hectare blocks with each plot being vinified separately. The winery operates by gravity and no additives are used including less than half the normal doses of sulphites. 

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 harvested in the early mornings between 23° and 24 º Balling. 10 to 15% were whole-bunched fermented which adds a unique body and length to the wine. The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation has begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30 and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 600-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for 12 to 16 months and lightly filtered before bottling.

Awards +

James Suckling - 91 Points
Gilbert & Gaillard Awards - 92 Points

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