In the Media
To be able to take a 10-year-old wine off the shelf and enjoy it immediately is an incredible proposition, but the Samsara 2009 is by no means at the end of its life. It’s drinking beautifully right now, but it still has years left to mature and improve.
Long respected for its dedication to organic and biodynamic winemaking, the latest releases from family-owned Avondale Estate outside Paarl show the importance of the simplest ingredient of all: time.
As Chef Stevens says: “Our mission is simple to make our guests at Faber happy.” Superb craftsmanship goes into every dish by Chef Stevens, whose work respects the origins of his ingredients.
The Power of the Moon If the moon influence the tides of the ocean, why should't it have an effect on the rest of nature? This is what a few local winemakers are asking.
Late Starter At FABER restaurant on Avondale wine farm near Paarl, chef Eric Bulpitt is making his mark, elegantly.
Faber, a place of culinary magic in the winelands Nestled at the foot of the Klein Drakenstein mountains, in the south of Paarl, Faber restaurant at Avondale Estate delights the senses.
Top South African Wine Summer 2017 Summer in the Cape means spending a great deal more time outdoors and enjoying the glorious weather! In heat of the season fresher, lighter wines such as Sauvignon Blanc, Dry Rose, Chenin Blanc and MCC tend to replace their heavier,...
A FABER TALE A shared philosophy has seen the birth of Faber, a restaurant with an all-natural approach.
Our experts tasted through 95 latest-release premium bubblies from North and South America, Australia, New Zealand and South Africa to bring you the best 25 available in the UK today. Andy Howard MW analyses the results.
A Shared philosophy of food has seen Johnathan Grieve of Avondale and Chef Eric Bulpitt join forces for FABER, an estate restaurant with an all-natural approach.