Extraordinary Wine approved by Mother Nature
Our ethos, Terra Est Vita meaning ‘Soil is Life’ encapsulates our view of Avondale Estate as a dynamic living system where soil, water and energy; plants, animals and people;even our buildings, are part of a complex web of relationships and networks, interconnected and interdependent.
Premium Quality Wines– Our commitment to promoting life does not only lead to Mother Nature’s approval of our healthy, balanced vineyard ecosystem; it also ensures the premium quality of Avondale’s unique, naturally-made, slow wines. The vigour of our well-tended vines leads to excellent grapes bursting with fresh flavours that are evident in our individually-styled, classic wines, so full of life and character.
Certified Organic – Avondale is certified organic and we practice bio-dynamic agriculture; but we go beyond both these beneficial systems of natural farming by also using the best 21st Century science, technology and knowledge to enhance sustainability.
Enjoying Our Wines – When we despatch Avondale wines for worldwide distribution in select markets, we hold the intention that they will play a role in enhancing healthy balance and affirming joy in the lives of those that take pleasure in them. We are mindful that whenever an Avondale wine is part of a family dinner or a celebration; an exciting gathering or a solitary interlude we are all connected in those moments by a shared love of life.
Through the Avondale Members Club we exclusively reward our loyal friends and family who stay connected in our Circle of Life by taking great pleasures in our wines.
While amphora wines may be a current trend for some, Avondale has been making it and blending portions of it into a number of our premium wines for a number of years. Currently available releases such as Cyclus 2015 and Anima 2015 are uniquely enlivened with portions of amphora wine. We have also recently released Avondale Amphora, a wine made of 100% Mourvèrde grapes in a Beaujolais style.
Weeds and the Minerals they provide
Weeds are naturally full of nutrients, and when they decompose through fermentation or composting those nutrients become available. Using the problem weed ferment methodology, you can use the following weeds to make specific mineral-enriched teas.
FABER is a progressive South African restaurant celebrating the passion for handcrafting food and wine that is authentic and evocative. In every dish, Chef Eric Bulpitt, emphasises respect for the origins of what we eat and drink; appreciation for the narratives of each ingredient…
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