Avondale Samsara 2009, the Decade Edition, so good with Dianne Bibby’s Red Wine Ragu with Rigatoni…

Avondale Samsara 2009, the Decade Edition

Avondale is on the lower slopes of the Klein Drakenstein Mountains in the heart of the Paarl Wine Appellation. The Avondale Samsara 2009 is made from organically grown Syrah Grapes from 10 to 17-year-old vines, yielding an even handed 4 to 8 tons per hectare. 10% to 15% of these were whole bunch fermented, which added body and length to the final wine. The remaining grapes were destalked and crushed and cold soaked for 2 to 3 days before fermentation using natural yeasts from the vineyards. Fermentation took place over 7 to 10 days.  The healthy condition of the Estate’s grapes allowed for a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 1st, 2nd and 3rd fill 225-litre French oak barrels where malolactic fermentation took place. The wine was aged in the barrels for 12 to 16 months and lightly filtered before bottling.

Johnathan Grieve with the Avondale Duck Mobile, ducks ridding the vineyards of pests

Pour
From a Burgundy shaped bottle, closed with natural cork. The label is brown and has the Celtic Tree of Life motif with branches and roots interwoven, symbolic of the continuous cycle of life. In the glass, the colour is a deep bloodplum at the heart which pales out to ruby at the edges. The aromas and flavours run one into the other, red berries, plums, desiccated orange peel, with a grind of pepper. On the generous palate there is rich plum and cherry fruits, oak an its concomitant sweet brown spices. Soft and beautifully balanced, the fruit driving the wine. The age has created a superbly balanced wine, its tannins, cashmere coated, go on into a long aftertaste – a stunning glass.

Dianne Bibby’s Red Wine Ragu with Rigatoni

Pair
The Avondale Samsara 2009, the Decade Edition, is an ideal wine for seriously well-cooked food. So, the traditional Sunday Roast with all the is a great match. For a good midweek supper, when you are feeling like a cracker of a bottle, Dianne Bibby’s Red Wine Ragu with Rigatoni, makes for the perfect meal. Click HERE for Dianne’s recipe and to browse her website.

Dianne Bibby, Johannesburg Cook, Recipe Developer, Food writer and photographer

Read more about Avondale Wines – CLICK HERE

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