This wine is alive with flavours of lemon, apple pie and biscuit, with a touch of honey. These will get more pronounced with bottle ageing together with a striking zesty acidity. The taste is dry and complex as we like it at Avondale, and hopefully you too…
VINEYARDS: 3 and 12 year old vines. Yield of 8-10 tons per hectare.
WINEMAKING: The grapes were picked by hand at 18,5 to 19,8˚B and cooled overnight to 5˚ Celsius. The next day the whole bunches were pressed, the juice settled overnight and then racked to stainless steel tank for fermentation. 3% of the juice was fermented in small old French oak barrels. Wild yeast fermentation took 12 days at around 18˚C. Then the wines were blended and left on the lees for between 24 and 36 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 12 months before it was disgorged. AGEING: Drink immediately or over the next five years. GRAPE VARIETIES - Chardonnay, Pinot Noir ORIGIN - Coastal, South Africa VITICULTURIST - Johnathan Grieve ALCOHOL - 11.6% PH - 3.22 TA - 7.22g/l RS - 9 g/l BARREL FERMENTED - 3% | 
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