A crisp elegant white made from a blend of 5 different grapes named after one the estate’s natural predators, Pekin ducks! They are deployed amongst the vines to naturally scare away any pests.
Paarl, South Africa.
Organic, biodynamic, wild yeast fermentation, low sulphur, vegan/veggie.
Please note: technical information such as vintage and ABV are subject to change. For the most up-to-date information, please get in touch.
The picturesque 160-hectare farm that is today known as Avondale has been under cultivation for more than 300 years. Early records show that the land was one of the first in the Paarl Valley to be allocated specifically for the production of wine grapes. Avondale is now home to the Grieve Family and 25 farm worker families. Johnathan Grieve has developed a holistic approach to wine farming known as Biologic, which combines biodynamic and organic principles with modern science, and constantly asking the question; “Would Mother Nature approve?” “Terre Est Vita” is his ethos, which means ‘soil is life’. Simple methods are used, such as using a posse of ducks to eat the snails that target the vines – AKA Snail Assassins! Wasps are released to prey on the mealy bug. Chemicals and fertilisers are shunned and cover crops are grown to restore the nitrogen levels in the soil. Quirky? Yes – Great wines? Undoubtedly!
Avondale currently has 70 hectares of land planted with Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Semillon, Chenin Blanc, Shiraz, Mourvedre, Grenache, Viognier, Rousanne and Chardonnay vines, all of which are certified organic. The remaining 110 hectares are farm land. Chenin Blanc driven with the balance made up of Roussanne, Viognier & Semillon from 16 to 27-year-old vines, cultivated organically. The vines yielded 8 tons per hectare.
Blend of Chenin Blanc, Roussanne, Semilion, Muscat and Viognier. Grapes were hand-picked at optimum ripeness, went into the press as whole bunches, and left to settle in the tank overnight. The wine was fermented with wild yeast at between 18 and 24ºC for ageing. A portion was fermented in used oak barrels (600 litre). Both the tank and barrel portions were kept on the lees for six to nine months and stirred frequently. The barrel portion was blended back.
So much pure fruit; lime, grapefruit and pineapple with just a dash of honey. The palate is dense with ripe flavours and juicy with tangy peach and apricot flavours, delivered with good intensity and freshness.
Great with prawns with garlic and lemon or crayfish salad. This will cellar further for around 4 years but is perfect for drinking now.