AVONDALE marked the culmination of another successful year in the vineyards with the release of the 2013 Cyclus; the farm’s remarkable white blend.
Avondale is a pioneer of sustainable viticulture in the Cape winelands, with proprietor Johnathan Grieve bringing together elements of organic farming, biodynamics and modern science into a unique farming philosophy dubbed BioLOGIC®.
“It’s about creating living systems naturally, using those different disciplines,” explains Grieve, a fervent believer that healthy soils produce great wines. “Soil is life. It’s as simple as that.”
From the impact of BioLOGIC® in restoring the farm’s natural ecosystems to embracing both innovative and sustainable practices in the cellar, there’s no shortage of stories to be told on Avondale. Each wine in the Avondale portfolio tells part of this remarkable journey, and Cyclus is a testament to the farm’s natural approach and the crucial role biodynamics plays in the vineyards.
Instead of synthetic chemical fertilizers, biodynamic viticulture uses nine core ‘preparations’ to feed and nurture the soil through the year. Before being applied, these are first stirred into a vortex to create alignment and rhythm, and then reversed to create energy and chaos. This hour-long process of ‘dynamising’ using the vortex is integral to the efficacy of the preparations, and the eventual health of the vineyards. Little surprise then that the graceful curves of the vortex dominate the label of Avondale’s flagship white wine.
Now in its sixth vintage, Cyclus is a five-way blend built on a foundation of Viognier, balanced by equal parts Chenin Blanc and Roussanne, and rounded off with smaller portions of Chardonnay and Semillon.
Grapes are hand-harvested before pressing in the gravity-flow cellar, with the unfiltered juice fermented in 500-litre and 600-litre oak barrels for 12 months.
Grapes are hand-harvested before pressing in the gravity-flow cellar, with the unfiltered juice fermented in 500-litre and 600-litre oak barrels for 12 months.
Crucially, only natural yeasts are used in “a warmer, more oxidative” style of winemaking, says Grieve. “Because we only use natural yeasts it can take up to nine months for the wine to finish fermenting. It’s part of the process, and it really contributes to the character and expression of the wine.”
With up to 100 different strains of wild yeasts active during the fermentation process, each brings layer upon layer of complexity to the wine. It’s typical of the singular aim of Grieve and winemaker Corné Marais to produce complex wines that express the true terroir of Avondale.
“I believe commercial yeasts deliver one-dimensional wines,” says Grieve. “These are yeasts that are cultured in our vineyards, so it ties into our goal of bringing the uniqueness of Avondale to the fore.”
The natural approach also sees a small portion of grapes fermented on both the skin and stalks for three months, which are then pressed and matured in both oak barrels and clay amphorae for a further nine months.
The natural approach also sees a small portion of grapes fermented on both the skin and stalks for three months, which are then pressed and matured in both oak barrels and clay amphorae for a further nine months.
“The whole bunch pressing and the maturation in amphorae is also integral to the character and expression of the wine,” explains Grieve, adding that clay from the farm was used in casting the unique earthenware vessels. “It’s just another way for us to maximise the Avondale characteristic in the wine.”
In that sense, the Cyclus holds up a mirror to what Avondale is all about and offers a true taste of Avondale’s unique multi-faceted terroir, along with the pioneering techniques that capture the essence of the estate in the bottle.
On the nose, Cyclus is redolent of violets and peach, with a hint of frangipani blossom, while the palate delivers intense flavours of pear, apricot and fig. The integrated oak and extended lees contact offer a creamy, structured finish.
“A single varietal is the best expression of that varietal on Avondale, but a white blend like Cyclus is the best expression of the entire farm,” says Grieve. “It’s a unique expression of what Avondale is all about.”
“A single varietal is the best expression of that varietal on Avondale, but a white blend like Cyclus is the best expression of the entire farm,” says Grieve. “It’s a unique expression of what Avondale is all about.”
Avondale is situated on Lustigan Road, Klein Drakenstein, Paarl – on the slopes of the Klein Drakenstein Mountains. For more information, visit www.avondalewine.co.za; phone 021 863 1976; follow on Twitter @AvondaleWine; or, visit www.facebook.com/AvondaleWines. The Avondale Tasting Room is open daily from 10h00 to 16h00 and serves delectable lunch platters. The fare on offer is simple, satisfying and perfect for sharing, with each platter enough for two hungry guests.