Images are shown for illustration purposes, vintage may vary.

AVONDALE JONTY’S DUCKS PEKIN WHITE
VINEYARDS: 17 to 28 year old vines, cultivated organically. The vines yielded 8 tons per hectare.

GRAPE VARIETIES
Chenin Blanc driven with balance made up of Roussanne, Viognier & Semillon

WINEMAKING: The grapes were picked between 22° and 23 °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 (500 liter). 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.

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.

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. See them in action here

Terra Est Vita – ‘Soil is Life’

Avondale practise sustainable and natural viticulture in line with our ethos Terra Est Vita – ‘Soil is Life’. We know that for the land and the business to thrive, every aspect of our living system must also thrive. In everything that we do, we uphold the key principle of Life – to constantly create conditions conducive to more Life.

A great example of this is how 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.

The estate was established in 1693 specifically for wine production, the Grieve family bought the estate in 1996 and Johnathan Grieve took up the challenge of transforming this long-used land into a robust, balanced vineyard ecosystem that would ensure that Avondale will support the lives of future generations.
Johnathan developed a unique approach to viticulture which he called ‘BioLOGIC®’. He implemented organic and biodynamic practices – not for the sake of certification but because they worked to promote life on the farm. Johnathan also looked to what modern science and technologies for sustainability could offer, and seamlessly blended these great ideas, knowledge and methodologies into his farming and wine-making. Using Nature as model, mentor and measure, Johnathan built soil fertility, planted new vines and set about achieving the goal of making natural, delicious wines in a healthy, balanced environment.

Every step of the way, a holistic, systems-based approach and fine attention to detail has ensured that today, Avondale makes extraordinary wines approved by Mother Nature.