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.read more
There was good reason to pop the cork of Avondale’s Armilla when the MCC achieved a stunning result in a review of ‘New World’ sparkling wines by UK-based wine magazine, Decanter.read more
The good news is that FABER is extending its hours over December. We’ll be open from Wednesdays to Saturdays for dinners, and from Wednesday through to Saturday for lunch each week.read more
Avondale’s Tasting Gallery and wine sales will be open Monday to Sunday, from 10h00 to 16h00 over the holiday season. Come and get to know our extraordinary wines and find out first-hand about how we make them with Mother Nature’s approval in an elegant and comfortable environment.read more
One of the year’s highlights has been to bring chickens into Avondale’s Circle of Life and see them thrive. Housed in a converted 1952 Dodge truck, our brood of Rhode Island Reds, Leghorns, Koekoeks and Buff Orpingtons spend their days free ranging and foraging in the vineyards. They’re great at spreading and breaking down the cow manure as they scratch, and at controlling flies by foraging for their larvae. They’re also providing us and FABER Restaurant with fresh pasture-reared eggs.read more
In partnership with renowned SA chef, Eric Bulpitt, FABER Restaurant opened at Avondale last month to a fantastic reception. Book now!read more
Join us for these upcoming events and festival during the next month.read more
Not only is La Luna available from selected wine shops and the best restaurants but from October it will also be paired with dishes by Chef Eric Bulpitt at the new restaurant FABER at Avondale.read more
AWARD-WINNING chef Eric Bulpitt is set to open a brand-new restaurant at Avondale Estate in the Paarl Valley on 1 November 2016.
“Opening a gourmet restaurant at Avondale fits in with our aim to be a top natural producer,” Johnathan explains. “We’re planning to have the organic vegetable garden eventually provide most of the vegetables for the kitchen,” Eric shares of his plans at Avondale. “We have Angus cattle, eggs, chickens on the farm,” Johnathan adds. The location also could not be better, with easy access from the N1, Avondale boasts a prime placement in an area that begs for a fine-dining restaurant.read more
We recently held two media events for the launch of our 2013 vintage; at these events we tasted 5 vintages of our Cyclus White Blend 2009 to 2013 showcasing the blend’s aging potential.
We have a small quantity of our older vintages available exclusively to our Avondale Members Club members. For more information regarding this join the Avondale Members Club and receive first offers on exclusive and limited wines.