A highlight of the Avondale Calendar is our Biodynamic Luncheon – a chance to welcome visitors and friends to enjoy an afternoon indulging in fine food and our Avondale wines, and an opportunity to explain our biodynamic principles in a little more detail.

On 24 May we welcomed guests to a duck-inspired luncheon on our estate. Ducks play such an important role in our vineyards, and are becoming synonymous with Avondale, and so it seemed fitting to use them as our theme this year. Chef Michel Morand of Bistro Michel in Johannesburg created a menu celebrating this connection.

We were blessed with a beautiful sunny day, and served our Camissa Blanc de Noir on the entrance steps as guests arrived, before moving to the garden for a glass of Cyclus White Blend, paired with mini duck hamburgers and smoked duck bruschetta. Johnathan explained how he makes biodynamic preparations and how they are then used around Avondale. Guests had the opportunity to handle BD500 horn manure and help mix it in water creating a vortex of positive energy. A few enthusiastic helpers then applied the preparation to our flowerbeds before moving inside to our Tasting Gallery, where a long table had been elegantly decorated with fresh flowers.

The starter was a Salade Périgourdine paired with our Anima Chenin Blanc, followed by Duck Magret and Confit Duck that beautifully complemented our Samsara Syrah. Johnathan and our winemaker, Corné, spoke about Avondale’s ethos and introduced Chef Michel Morand who chatted while our guests tucked into Apple Tart paired with our Armilla Blanc de Blanc MCC.

The afternoon finished with coffee and plenty of talk around the table with new-found friends.

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