Cabernet Franc seems to have taken to Paarl and the impact of this Bordeaux and Loire grape variety is evident in this wine. The wine has complexity in flavour, which is gained form blending different varieties together in a harmonious song, and exudes flavours of cassis, cedar and olive leaf. On the palate, the wines is full, wide and long.
Viticulturist: Johnathan Grieve
Vineyards: 7 - 9 year old vines
Yield: 6 - 8 tons per hectare
Winemaking: All parcels were vinified separately. Fermentation peaked at between 29 and 30 °Celsius and lasted for about 14 days. Frequent rackings and returns were done for extraction. Post-fermentation skin contact was allowed for between seven and 14 days. Malolactic fermentation took place in barrel. The wines were aged for 19 months in new and older French oak barrels. The wines were lightly fined before bottling. Ageing: 10 years plus Name: Owner Johnathan Grieve uses a “posse” of Peking ducks to patrol the vineyards and to eat snails. This is a natural and environmentally friendly way of killing pests. These ducks epitomizes our natural “green” way of farming and making wine at Avondale – a methodology we have named Bio-LOGIC. Analysis:
ALC - 14.5 % vol
R/Sugar - 2.49 g/l
TA - 5.71 g/l
pH - 3.60 | 
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