Latest News


Field to Feast Luncheon – 24 March 2019

The Field to Feast, three-course luncheons paired with Avondale wines are co-hosted by Avondale proprietor and entertaining raconteur, Johnathan Grieve and FABER Chef, Dale Stevens. Each event is a unique experience of the Avondale Estate with a journey through the...

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May your Holidays Bubble over with Joy!

Pét-Nat is short for pétillant naturel, which is simply French for “naturally sparkling” – and that’s essentially what it is! This lightly fizzy wine has gained a bit of buzz lately with growing popularity in the natural/organic movement and in more rudimentary methods of winemaking, but people have been sipping on it for ages.

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Earth Hour Dinner – 30 March 2019

Share one light at FABER restaurant on the Avondale wine farm in support of WWF #EarthHour 2019. In the sparkle of candle-light, Chef Dale and his team will be serving up a contemporary farm-to-fork 4 course dinner.

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Easter Sunday Family Lunch – 21 April 2019

Easter delights such as lamb, pickled fish and hot-cross buns can be expected for this family style sharing lunch created by Chef Dale and his team. Bring the family, because children are going to love the experience of hunting for Easter eggs on the farm.

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Mother’s Day Lunch – 12 May 2019

Spoil mom and allow her to kick back and relax by bringing the whole family together at FABER restaurant, to tuck into a contemporary farm-to-fork family-sharing style 4 course feast. Kiddies are welcome to play on the rolling lawns, while the parents are entertained by the hustle and bustle of the kitchen through the open pass, in the cosy gracious Cape Dutch style building.

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Natural Fermentation Creates A Slow Holistic Evolution

Avondale is farmed organically and biodynamically. No chemicals are used in the vineyards or in the cellar, nor are chemicals added to the grapes when they arrive at the cellar. All our fermentations are spontaneous and natural caused by the unique yeasts present on the grapes.

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Water-wise Wines

“Save Water; Drink Wine” they said. But what they didn’t say is how much water is used to make a bottle of wine. The industry average is 6 liters of water; but luckily here at Avondale this has been brought down to 2.5-3 liters of water per bottle of wine. This...

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The Avondale Garden Bar – Friday Afternoons

The 2018 festive season is about to begin. And we couldn’t be more excited! Long, hot summer nights; fairy-lights and tinsel; beautiful flowers; socialising and of course perfectly chilled glasses of our favourite sunset drink – the Avondale Camissa Blanc de Noir. The...

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Earth Hour Dinner – 30 March 2019

Share one light at FABER restaurant on the Avondale wine farm in support of WWF #EarthHour 2019. In the sparkle of candle-light, Chef Dale and his team will be serving up a contemporary farm-to-fork 4 course dinner. Please view our sample menu below – as we pride...

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