Wine Making
Fruits of the Vine
At Avondale, we meticulously cultivate our vines in one-hectare blocks, matching each cultivar to its ideal soil type. We prioritise quality over quantity, with each block producing between four to eight tonnes of healthy grapes. Our approach ensures that every grape is perfectly balanced and ideal for crafting premium, naturally-made wines.
Naturally made
The Slow Wine Making Process
At Avondale, we believe in a wine-making process that respects nature’s rhythms and allows the land to speak for itself. This process ensures our wines are both immediately accessible and capable of ageing beautifully, embodying the essence of their terroir. Things we do to achieve this include:
- Gravity-Flow Cellar: Our state-of-the-art, 500-ton capacity cellar, built two storeys underground, uses gravity flow to minimize mechanical intervention.
- Individual Block Vinification: Each block’s harvest is processed separately, allowing for precise ageing and blending.
- Natural Fermentation: We use only natural yeasts and adhere to strict organic standards, avoiding artificial additives. Our wines are notably low in sulphur, less than half the industry norm.
- Slow Wine-making: We give our wines the time they need to develop fully, ensuring they are both immediately accessible and capable of aging gracefully.
“I do what the wines want me to do.” – Cornè Marais, Avondale’s Wine-maker