A mélange of
succulent red fruit - raspberry, mulberry, strawberry
with violets and spice. Overlaid with the unmistakable
minerality and earthiness from the Qvevri on the nose.
This follows through on the palate with a bright natural
acidity giving a wonderful freshness and drinkability to
the wine. The wine has a great balance between the fine
tannins of the whole bunch, bright natural acidity,
abundance of fruit, earthiness that sparks an interest
and intrigue in the flavour and finish of the wine.
"QVEVRI’S CHARACTER – A melange of succulent red fruitraspberry, mulberry and strawberry with violets and spice.
Overlaid with an unmistakable minerality and earthiness from
the Qvevri on the nose. This follows through on the palate with a
bright natural acidity, an abundance of fruit, and earthiness that
sparks an interest and intrigue in the flavour and finish of the
wine."
Avondale was the first South African wine farm to utilise Qvevri in our winemaking. These ancient clay vessels from Georgia date back over 8000 years. They allow the wine to breathe as it ferments and ages in the clay, resulting in a beautiful brightness of fruit and minerality to the wine. QVEVRI’S EMBLEM – this depicts the clay Qvevri’s as buried within the cellar, holding the whole bunch of grapes and capturing their brightness and essence. GRAPE VARIETIES – Qvevri is made from Grenache (50%), Syrah (30%) and Mourvèdre (20%) grapes. The vines range from 14 to 30 years of age and have low yields from 4 to 8 tons of healthy, balanced grapes.
Profile
Grenache, Mourvèdre, Syrah
12
SOUTH AFRICA
6
Cork
Avondale Wine
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[Description] => Avondale Wines Qvervri
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[Notes1] => A mélange of
succulent red fruit - raspberry, mulberry, strawberry
with violets and spice. Overlaid with the unmistakable
minerality and earthiness from the Qvevri on the nose.
This follows through on the palate with a bright natural
acidity giving a wonderful freshness and drinkability to
the wine. The wine has a great balance between the fine
tannins of the whole bunch, bright natural acidity,
abundance of fruit, earthiness that sparks an interest
and intrigue in the flavour and finish of the wine.
"QVEVRI’S CHARACTER – A melange of succulent red fruitraspberry, mulberry and strawberry with violets and spice.
Overlaid with an unmistakable minerality and earthiness from
the Qvevri on the nose. This follows through on the palate with a
bright natural acidity, an abundance of fruit, and earthiness that
sparks an interest and intrigue in the flavour and finish of the
wine."
Avondale was the first South African wine farm to utilise Qvevri in our winemaking. These ancient clay vessels from Georgia date back over 8000 years. They allow the wine to breathe as it ferments and ages in the clay, resulting in a beautiful brightness of fruit and minerality to the wine. QVEVRI’S EMBLEM – this depicts the clay Qvevri’s as buried within the cellar, holding the whole bunch of grapes and capturing their brightness and essence. GRAPE VARIETIES – Qvevri is made from Grenache (50%), Syrah (30%) and Mourvèdre (20%) grapes. The vines range from 14 to 30 years of age and have low yields from 4 to 8 tons of healthy, balanced grapes.
[Notes2] => A
[Notes3] => A
[Notes4] =>
[MediaNotes] => Tim Aitken - 92 Points
James Suckling - 89 Points
[ServingSuggestion] => Light red meet like rabit and duck turin. Also enjoy with savoury pastas.
[WineMakingNotes] => THE MAKING OF QVEVRI – The grapes were harvested at 22° - 23° Balling; varieties were vinified separately; destemmed Grenache, whole bunch Syrah and Mourvèdre were placed in the Qvevri; the wines went through spontaneous fermentation and was gently punched down once per day. After which the wine was left on the skins for 1 to 3 months before a light pressing took place. The wine was aged for a year in the clay Qvevri before being blended and bottled.
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[TypeCode] => 10
[Style] => Complex & sophisticated
[StyleCode] => 005
[OakedStyle] => Not Set
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[ExpectedVintageChange] => Autumn
[FoodSuggestion1] => Red meat
[FoodSuggestion2] => Cheese
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[CountryDescription] => SOUTH AFRICA
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[Grapes] => stdClass Object
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[Grape] => Array
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(
[GrapeCode] => G102
[GrapeName] => Grenache
[GrapeCharacteristics] => the Grenache is very versatile producing wines that vary in color from light rose to inky black and in sweetness levels from dry to dessert style. It can produce wines of surprising depth and flavors of spices, jammy black fruit.
[GrapePercent] => 33
)
[1] => stdClass Object
(
[GrapeCode] => G137
[GrapeName] => Mourvèdre
[GrapeCharacteristics] => Mourvèdre produces small, thick-skinned grapes that have high amounts of potential alcohol, tannins and flavor when ripe.Wines from the Mourvèdre have notes of rich blackberries, pepper, leather and fresh herbs.
[GrapePercent] => 33
)
[2] => stdClass Object
(
[GrapeCode] => G272
[GrapeName] => Syrah
[GrapeCharacteristics] => Syrah can be made into a wide range of styles from simple and fruity to complex, brooding and powerful. Aromas and flavors can range from black fruits and white pepper to any "earthy" descriptor like bacon, leather, game and especially, burnt rubber.
[GrapePercent] => 33
)
)
)
[GrowerCode] => AW
[WinemakerCode] => AW
[OwnerCode] => AW
[ProducerCode] => AW
[Grower] => stdClass Object
(
[Code] => AW
[Name] => Avondale Wine
[Address1] => Avondale Wine
[Address2] => PO Box 602
[Address3] => Klein Drakenstein
[Address4] => Paarl
[Address5] => 7624
[Country] => SOUTH AFRICA
[Phone] => 0027218631976
[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.
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Winemaker] => stdClass Object
(
[Code] => AW
[Name] => Avondale Wine
[Address1] => Avondale Wine
[Address2] => PO Box 602
[Address3] => Klein Drakenstein
[Address4] => Paarl
[Address5] => 7624
[Country] => SOUTH AFRICA
[Phone] => 0027218631976
[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.
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Owner] => stdClass Object
(
[Code] => AW
[Name] => Avondale Wine
[Address1] => Avondale Wine
[Address2] => PO Box 602
[Address3] => Klein Drakenstein
[Address4] => Paarl
[Address5] => 7624
[Country] => SOUTH AFRICA
[Phone] => 0027218631976
[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.
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Producer] => stdClass Object
(
[Code] => AW
[Name] => Avondale Wine
[Address1] => Avondale Wine
[Address2] => PO Box 602
[Address3] => Klein Drakenstein
[Address4] => Paarl
[Address5] => 7624
[Country] => SOUTH AFRICA
[Phone] => 0027218631976
[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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[Barcode_Case] => 16009640360865
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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 theproperty since the outset. Convinced by the importance ofenvironmental 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 >
A
Winemaking >
THE MAKING OF QVEVRI – The grapes were harvested at 22° - 23° Balling; varieties were vinified separately; destemmed Grenache, whole bunch Syrah and Mourvèdre were placed in the Qvevri; the wines went through spontaneous fermentation and was gently punched down once per day. After which the wine was left on the skins for 1 to 3 months before a light pressing took place. The wine was aged for a year in the clay Qvevri before being blended and bottled.
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Grenache, Mourvèdre, Syrah
12
SOUTH AFRICA
6
Cork
Avondale Wine
Organic
Biodynamic
Vegan
Vegetarian 
Fact Sheet
