Latest News


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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Incredible Autumn Field to Feast

At the end of March, it was such a pleasure to host our first Field to Feast event of the year. It was fantastic to guide our guests over the farm and experience their wonder and enjoyment at how we produce wine and food. FABER’s, Eric Bulpitt and his team created a magnificent spread, and the inspired platters to share drew people together in the true spirit of a feast.

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Armilla gets a top rating from Decanter

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.

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Give the Gift of Wine

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.

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The Chickens, the Jackal Buzzard and a Pair of Polecats

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.

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