Exporter to Europe Exporter to Africa Exporter to Asia Exporter to North and Central America Exporter to South America

Avondale Wine Trust

P.O. Box 602, 7624 Paarl
Lustigan Road,South Drakenstein, 7624 Paarl
South Africa

Telephone +27 21 8631976
Fax +27 21 8631534
wine@avondalewine.co.za

This company is co-exhibitor of
Wines of South Africa

Hall map

ProWein 2017 hall map (Hall 9): stand B28, stand B48

Fairground map

ProWein 2017 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.02  AFRICA
  • 01.02.06  South Africa
  • 01.02.06.09  Paarl

Our products

Product category: Paarl

Navitas 2008

The energy of aliveness
Navitas means energy. It is energy that binds diverse elements into the one harmonious system we call alive.  Vibrant with a life of its own, we have called our flagship red blend Navitas, as it is the embodiment of Avondale’s unique luminescence and character. Our water and mineralogy, our soul and cosmic connections, and above all, our energy are represented by Navitas.

Grape Varieties
Navitas is made from 62% Syrah, 24% Mourvedre and 14% Grenache grapes from organically-cultivated 18-year-old vines with a low yield of 5 tons per hectare of high quality fruit.

The Making of Navitas
Grapes were hand-picked at between 23 and 24º Balling.  Some batches were de-stemmed and crushed, after which natural fermentation occurred in stainless steel tanks. Other batches went through whole bunch natural fermentation.  Fermentation peaked at 30˚ Celsius and post-fermentation maceration was allowed.  Malolactic fermentation and maturation took place in large 600-litre French Oak barrels, the majority of which were 1st fills.

Navitas’s Character
An exclusive, limited release, elegantly-wooded wine, Navitas has an extraordinary colour and a rich nose of dark stewed fruits, cloves and cinnamon.  Flavours of white pepper and plum are combined with silky tannins and a smooth but lively minerality to provide an exceptional concentration of fine fruit on the palate.

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Product category: Paarl

Anima 2015

The soul of the world – The word anima refers to the vital life force or soul.   Our ethos “Terra Est Vita”- Soil is Life – is our acknowledgement that for us, soul animates everything on earth, from the minerals, through plants and animals to humans.  We’ve called our Chenin Blanc Anima, because the lively minerals of Avondale’s soils give this wine its own delicious, spirited character and extraordinary finesse.

Anima’s Emblem – This Tree of Life is a modern rendition of the evolutionary phylogenetic tree that shows how all life forms are interconnected through a complex set of relationships over deep time.

Grape Variety – Anima is made from 100% certified organic Chenin Blanc grapes.  Our vines range between 9 and 33 years of age, and provide low yields of between 4 and 8 tons of healthy, balanced grapes.

The Making of Anima – The hand-picked, organically grown grapes were harvested at 22˚ and 23° Balling, whole bunch pressed and then naturally fermented in 500-litre French Oak barrels. 15 – 20% of the grapes were whole bunch fermented which adds unique body and length to the wine. After fermentation the wine was kept on the lees for 12 months with regular battonage.

Anima’s Character – Anima has a nose that develops intriguingly in the glass.  Winter melon, pineapple, lime and a hint of honey confirm the elegance and fullness of this softly wooded, supple Chenin Blanc.  The palate is dense with fresh fruit flavours of gooseberry, quince and peach, all harmonising superbly with the soulful minerality that gives this wine its name.

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Product category: Paarl

Cyclus 2014

The Power of the Vortex – Nature uses the spinning, turbulent flow of the vortex to energise and revive fluids.  Biodynamic farming mimics this powerful stimulating motion in the hand-stirring of preparations as a connection to the universal forces.  We named our dynamic, refreshingly complex white blend Cyclus, because of the elegant way that Avondale’s unique life energy swirls through its invigorating layers.

Cyclus’s Emblem – The spiral can be found in every aspect of Nature.  Its expression in liquids is the vortex which is easily observed in the unexpected, creative whorls and eddies in flowing water.  The vortex represents power and dynamism.

Grape Varieties – Cyclus is made from 24% Viognier, 24% Roussanne, 24% Chenin Blanc, 14% Chardonnay and 14% Semillon grapes. The vines range from 10 to 26 years in age, and have low yields from 4 to 8 tons of healthy, balanced grapes.

The Making of Cyclus – The grapes were harvested at 22˚ and 23˚ Balling, pressed as whole bunches and then naturally fermented in 500-litre oak barrels. 15 to 20% was fermented as whole bunches, which adds unique body and length to the wine. After fermentation the wine was kept on the lees for 12 months with regular battonage.

Cyclus’s Character – With a soft, rich nose of violets and peach, and just a hint of frangipani, Cyclus holds all the promise of a quality White Blend.  This is beautifully carried through to the palate where the intense flavours of pear, pineapple, apricot and fig are rounded off with smooth, subtle oak for a creamy, long-structured finish.

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Product category: Paarl

Armilla 2010

Cosmic circles connecting the celestial to soil – Sparkling with joy, this fresh, versatile Brut is full of the verve that comes from Avondale’s holistic way of making delicious, natural wines.  Armilla embodies our celebration of life on the farm.

Armilla’s Emblem – Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth.  It represents Avondale’s holistic approach to life on our farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.

Grape Variety – Armilla is made from 100% Chardonnay grapes from 8 to 20-year-old organically-grown vines that have a low yield of 6 to 8 ton of healthy, balanced fruit.

The Making of Armilla– The grapes were hand-picked in the cool early morning at 18˚ to 19˚ Balling.  Whole bunches were pressed, the juice settled and then racked to stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back.  A portion of reserve wine was added.  The blended wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 36 months before it was disgorged.  In line with tradition, a dosage was added.

Armilla’s Character – Armilla is rich and round on the palate: a perfect balance of toasty, warm, hazelnut bread and fresh quince and gardenia. The fresh effervescent acidity is crisp and lively on the palate; complemented by a full velvety mouth feel – layer after layer after layer.

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Product category: Paarl

Camissa 2016

Making wine from sweet waters
Camissa is the Khoi San name for Table Mountain, meaning “place of sweet water”. We have called our gorgeous, fresh Blanc de Noir wine Camissa as a reflection of Avondale’s gratitude for the blessing of having pure spring waters flowing to our vines.

Grape Varieties
Camissa is made from 44% Grenache, 28% Muscat de Frontignan and 28% Mourvedre grapes. The vines are 30 years old, naturally cultivated and certified organic. They have a low yield of 4 tons per hectare of high quality fruit with intense flavours.

The Making of Camissa
The grapes were picked at between 22˚ and 23˚ Balling. The Muscat grapes were de-stemmed and left on the skins in the stainless tank for 3 or 4 days, with a stirring once or twice a day until natural fermentation started. The wine was then pressed and fermented in stainless steel tanks. The Mourvedre and Grenache grapes were pressed as whole bunches, settled and fermented in 500-litre used French Oak barrels. The varietals were kept on the lees for 12 months then blended and bottled.

Camissa’s Character
A blend of three flavourful varieties, Camissa arrests the nose with rose petals, scented pelargonium and fresh red fruits of the earth. Hints of Turkish Delight and lemon zest attest to the perfect acidity of this wine; for Camissa may appear sweet but it finishes completely dry.

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Product category: Paarl

La Luna 2010

Looking to the skies to make extraordinary wine – The soft suppleness of La Luna reflects the graceful ways that Avondale is attuned to cosmic influences and rhythms.  In following Biodynamic practices we are mindful of the astronomical influences on soil and plant life.

La Luna’s Emblem – For us, the image of the moon is symbolic of the way the universe influences our living system.  By observing the powerful phases of the moon, for instance, we can fine-tune our activities in the vineyard and cellar to be in harmony with the celestial forces.

Grape Varieties – La Luna is a Bordeaux Blend made from 50% Cabernet Sauvignon, 31% Merlot, 7% Petit Verdot, 6% Cabernet Franc & 6% Malbec organically-grown grapes. The vines  ranging from 11 to 22 years in age, provide a low yield of between 4 and 8 tons of high quality fruit. 

The Making of La Luna – The grapes of these noble cultivars were picked cold in the early mornings between 23˚ and 24 º Balling.  The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days.  Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days.  Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days.  Malolactic fermentation took place in 225-litre French Oak barrels.  These varied from 1st to 3rd fills ensuring mild wood integration.  The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months.  The wine was lightly filtered.

La Luna Character – This is a great wine of seamless elegance. Layers of mineral intense fruit, infused with gentle tannins are uplifted with fresh acidity uniting in a glorious fusion of full-bodied flavour. The dark purple colour infused with classic berry flavours and a hint of tobacco embody the vital elements so sought after in the great wines of Avondale.

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Product category: Paarl

Samsara 2009

An eternal cycle of life – Samsara means ‘to flow on’ and pass through the states of life and death.  This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment.  A wine deep in character, we named our incarnate Syrah, Samsara, as it represents the perpetual renewal and revitalisation of Avondale’s living system.

Samsara’s Emblem – The well-known Celtic Tree of Life motif with branches and roots interwoven is symbolic of the continuous cycle of life.  In its interconnectedness there is the strength and resilience that develops through experience and renewal.

Grape Variety – Samsara is made from 100% Shiraz grapes of organically-grown vines that range from 10 to 17 years of age.  They provide low yields of 4 to 8 tons of healthy, balanced fruit.

The Making of Samsara– The grapes were harvested in the early mornings between 23˚ and 24 º Balling. 10 to 15% were whole bunch fermented which adds unique body and length to the wine.  The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30 and 32 º Celsius and lasted from 7 to 10 days.  Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wines was taken to 1st, 2nd and 3rd fill 225-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for  12 to 16 months and lightly filtered before bottling.

Samsara’s Character – Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose.  Samsara is full yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacular well-balanced and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length.

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Product category: Paarl

Jonty's Ducks Pekin Red 2013

VINEYARDS: 12-14 year old vines, cultivated organically. Yield of 6-8 tons per hectare.

WINEMAKING: Grapes were hand-picked at between 23-24ºB. The grapes were destemmed, crushed, after which wild yeast fermentation was allowed in closed stainless steel tanks. Fermentation peaked at 30˚C. Post-fermentation maceration was allowed.  Malolactic fermentation and maturation took place in small used French oak barrels.  The wine was aged for 12-14 Months in 225 litre barrels (2nd, 3rd and 4th fill).

 GRAPE VARIETIES

37% Shiraz, 26% Cabernet Sauvignon, 24% Merlot,  5% Cabernet Franc, , 4% Petit Verdot & 4% Malbec

 CORNé SAYS: Lots of Blackcurrant, liquorice, with a hint of dark chocolate and ground coffee. The wine has an explosion of fruit on the palate and well integrated, elegant tannins to support it.  The layers of fruit and silky finish will leave you wanting more, whilst a lingering after taste makes for a rather attractive finish.

 AGEING: Made to be enjoyed immediately, but will easily keep for another 7 years.

 NAME: Owner Johnathan Grieve employs a “posse” of ducks, which patrol the vineyard looking for and destroying snails, which eat the vines. The ducks are an eco-friendly way to avoid using harmful chemical poisons to kill pests and act as the guardians of the vines on Avondale.

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Product category: Paarl

Jonty's Ducks Pekin White 2015

VINEYARDS: 13 to 23 year old vines, cultivated organically. The vines yielded 8 tons per hectare.

GRAPE VARIETIES

Chenin Blanc driven with balance made up of Roussanne, Muscat de Frontignan, Viognier & Semillon

WINEMAKING: The grapes were picked between 22° and 24 °B into press as whole bunches, and left to settle in 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 liter). Both the tank and barrel portions were kept on the lees for six months and stirred frequently. The barrel portion was blended back.

CORNé SAYS: I taste pure fruit of lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness. These mouthwatering flavours linger on the palate.

AGEING: Enjoy immediately but it will definitely enhance your cellar should you wish to lay it down for four years.

NAME: Owner Johnathan Grieve employs a “posse” of ducks, which patrol the vineyard looking for and destroying snails, which eat the vines. The ducks are an eco-friendly way to avoid using harmful chemical poisons to kill pests and act as the guardians of the vines on Avondale.

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About us

Company details

At Avondale, we make extraordinary wines approved by Mother Nature
Our ethos, Terra Est Vita meaning ‘Soil is Life’ encapsulates our view of Avondale Estate as a dynamic living system where soil, water and energy; plants, animals and people;even our buildings, are part of a complex web of relationships and networks, interconnected and interdependent.

Premium Quality Wines – Our commitment to promoting life does not only lead to Mother Nature’s approval of our healthy, balanced vineyard ecosystem; it also ensures the premium quality of Avondale’s unique, naturally-made, slow wines. The vigour of our well-tended vines leads to excellent grapes bursting with fresh flavours that are evident in our individually-styled, classic wines, so full of life and character.

Certified Organic – Avondale is certified organic and we practice bio-dynamic agriculture; but we go beyond both these beneficial systems of natural farming by also using the best 21st Century science, technology and knowledge to enhance sustainability.

Enjoying Our Wines – When we despatch Avondale wines for worldwide distribution in select markets, we hold the intention that they will play a role in enhancing healthy balance and affirming joy in the lives of those that take pleasure in them. We are mindful that whenever an Avondale wine is part of a family dinner or a celebration; an exciting gathering or a solitary interlude we are all connected in those moments by a shared love of life.

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