EXPLORE 25
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1. Elgin Ridge. 2. Organic Pinot Noir Block, Elgin Ridge. 3. Avondale wines. 4. Ducks go home
after a long day’s work in the Elgin Ridge vineyard. 3
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AVONDALE ESTATE, PAARL On a farm dating back to 1693, the Grieve family
have turned Avondale into one of the leading organic wine estates in the country, thanks to the pioneering BioLOGIC approach of proprietor Jonathan Grieve.
“It’s a farming philosophy that’s a combination of organic, biodynamic and modern science. It’s
about creating living systems naturally, using those different disciplines,” explains Grieve, whose belief that world-class wines begin with healthy soils is expressed in the farm’s motto: “Terra est Vita” (“Soil is Life”).
“We want to create wines that are uniquely Avondale: full of flavour, concentration and
ELGIN RIDGE, ELGIN The winding roads of the scenic Elgin Valley are ideal
for a day-trip into the countryside. Although this gorgeous corner of the Cape is perhaps most famous for its
apple and pear orchards, it’s also becoming hot property in the world of cool-climate winemaking.
Look first to Elgin Ridge, which holds both biodynamic and organic certifications. Here a stately Percheron named Maddox ploughs the vineyards to keep weeds at bay, while a flock of ducks take care of any unwelcome snails and bugs. All of this effort provides winemaker Kosie van der Merwe with top-notch fruit for the estate’s compact range of wines. Given the cool-climate location, the focus here is on Pinot Noir and Sauvignon Blanc. They’re both cultivars that like a little chill, so it’s little wonder that they picked up a Silver and Gold Award respectively at the 2016 international Organic Wine Awards. There’s also a dry Chardonnay/Pinot Noir Méthode Cap Classique on offer, while new plantings of Chardonnay, Sémillon and Cabernet Franc are set to expand the range in years to come. Tastings are offered daily. Visit:
www.elginridge.com
elegance,” explains Grieve, who actively seeks sustainable organic methods of improving the vineyards, whether it’s a flock of farm ducks to rid the vineyards of pests, or predatory wasps and ladybirds to keep mealie-bugs and leaf roll virus in check.
And the results in the bottle are impressive.
From the classic, Bordeaux-style blend La Luna to the remarkable Samsara Syrah, Avondale’s wines show that quality and sustainability can work hand in hand.
Those wines can be discovered at the farm’s
revamped tasting room, or by booking a table for lunch at Faber, Avondale’s farm-to-table restaurant. Here chef Eric Bulpitt taps into top-
notch local suppliers and Avondale’s biodynamic vegetable garden for an impressive menu of
seasonal fine dining. Also look out for the regular “Field to Feast” luncheons that combine a guided tour of the farm with a menu inspired by the seasons. Visit:
www.avondalewine.co.za
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