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.