Latest News


Anima Chenin Blanc: Capturing the soul of Avondale

“Anima means ‘soul’ in Latin, and this wine is defined by the beautiful minerality on the palate,” explains Avondale proprietor Johnathan Grieve, whose long-held belief that living systems are intimately inter-connected is beautifully reflected in the modern evocation of the ‘Tree of Life’ gracing the front-label. “The way that we farm is focused on the soils and working hand in hand with the living aspects of the earth. So in a very real sense the soils are the soul of Avondale, and the source of the wonderful minerality in this wine.”

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All the latest buzz about FABER

One of the exciting things about opening a new restaurant in the Cape Winelands is the enthusiastic interest of the country’s food bloggers and other reviewers who are always eager for new and interesting culinary experiences. Browse through some of the latest FABER...

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A bubbly launch of the 2010 vintage of Armilla

Avondale is delighted to present Armilla 2010, the latest vintage of our classically-made Blanc de Blanc MCC.  Handcrafted from delicious, organically-grown Chardonnay grapes, we take pride in our traditional approach to produce an exceptional bubbly that reflects the...

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Tune into the Winter Cosmos at the August La Luna Dinner

Over the past six years, La Luna Dinners have become a hallmark Avondale experience for our club members, and we’re delighted to host the 2017 event at FABER on the 5th of August.  The La Luna Dinner takes place on the night of the August full moon when the light and...

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Treat yourself to a Winter Lunch at FABER

If you’ve heard the buzz about Chef Eric Bulpitt and his team finding their culinary home in the Paarl Winelands, don’t be tempted to wait for the Summer before you set out to explore.  You would miss out on the joys of refined dining alongside a big log fire and a...

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Bookings are open for the Winter Field to Feast event

Places for the Winter Field to Feast are limited, and advance reservations are essential. Luncheons cost R550 per person, including the guided farm tour, three-course lunch, and three glasses of wine, spring water from the farm and restaurant gratuity. Bookings can be made through FABER’s online booking system, email faber@avondalewine.co.za or phone 021 202 1219. Payment in full is required to secure your spot for the day. Time: 11am till 3pm

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FABER is tuning into Winter Rhythms

If the culinary craftsmanship of FABER’s a la carte menu, delicious wines and a roaring log fire aren’t enough to tempt you to come out this Winter, Chef Eric Bulpitt’s new 3-course, set Winter Menu is likely to do the trick. It’s a lunchtime only menu of a starter, main and dessert that will change over the winter months to give you the best of what’s in season and what comes in from farm to table. Available from the 1st of May to the end of August the FABER Winter Menu is R250.00 per person.

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Growing more for ‘farm to table’

In the capable hands of Avondale’s Head Gardener, Ricardo, our veg and herb production on the farm has expanded significantly this year so that FABER’s guests enjoy more of an authentic ‘farm to table’ experience. Ricardo, a serial winner of Avondale’s best garden competition, has those proverbial green fingers.

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Samsara 2009 release puts the uniqueness of Avondale’s terroir in the spotlight

2009 is widely regarded as one of the stand-out vintages for Cape wines, and so it is no wonder that the release of Avondale’s Syrah from that year has been much-anticipated. Samsara 2009 does not disappoint. In fact, this vintage is a notable milestone on Avondale’s remarkable journey to produce slow-made wines that Mother Nature approves of. Samsara is crafted from grapes grown across 13 unique soil types that range from 75% rock to decomposed granite to ‘koffieklip’ ferriecrete. While they each impart a distinctive character to their particular blocks of grapes, they are all soils that are ideally suited to Syrah.

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FABER in the News

FABER will be open for Good Friday and Easter Weekend. It’s a great opportunity to bring friends and family together and make great memories. You can make the most out of the occasion by including a wine tasting and an Eco-tour of the farm in the outing.

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