Avondale is 300-hectare, family-owned wine estate situated at the foot of the spectacular Klein Drakenstein Mountains in the picturesque Paarl Valley. The farm is home to Faber Restaurant (currently presided over by Head Chef Dale Stevens, formerly of The Test KItchen and Newton Johnson Restaurant), but it’s also famous for its sustainable and holistic farm methods.
Avondale Farm’s “Terra est vita” (soil is life) ethos is embodied in all the farm’s unique, environmentally sound practices, such as the snail-patrolling and pest-averting ducks! If you’re curious about these fascinating practices, you’re welcome to join one of Avondale’s informative tours.
Each trip starts of with a glass of Avondale’s MCC, while your knowledgeable guide gives a brief overview of the farm, after which you’ll either be driven through the vineyards where several pioneering farming techniques are demonstrated. While in the vineyard blocks, you will have an opportunity to taste the wines from where they were picked.
After returning from the vineyards, you’ll be taken on a short tour of the state-of-the-art gravity-flow cellar, which is three storeys underground in the cool depths of a natural dry river bed. Or, you might start with the cellar tour, and then go whizzing around the vineyards.
The tour culminates in the Tasting Gallery where you can relax and enjoy the view, or browse the latest artworks on exhibition.