Crush, 100 South African Wines to drink now #21, Avondale Cyclus 2016…

Avondale Cyclus 2016

Biodynamic farming mimics the powerful stimulating motion in the hand-stirring of preparations as a connection to the universal forces. Avondale named their dynamic, refreshingly complex white blend Cyclus, because of the elegant way that Avondale’s unique life energy swirls through its invigorating layers. The Avondale Cyclus 2016 is grown in the most beautiful soils up on the slopes of the Klein Drakenstein. I have been there with Johnathan Grieve, whose family owns Avondale, he is the Viticulturist. The soils are as rich as Christmas pudding and crawling with all sorts of beneficial bugs. Very impressive.

Roussanne, the lead grape for this blend

The blend for the Avondale Cyclus 2016 is made up of Roussanne (35%), Viognier (25%), Chenin Blanc (20%), Semillon (10%) and Chardonnay (10%). The vines are aged between 12 and 28 years of age and deliver low yields of between 4 and 8 tons per hectare. The grapes were whole bunch pressed and then fermented with natural vineyard yeasts before fermentation in 500 litre French oak barrels. 20% of the pick was fermented in whole bunches in clay Amphorae giving extra mouthfeel, length of aftertaste and an undertow of minerals. Two months on the lees with regular stirring added to the weight and generosity of the palate. The wines were then blended and prepared for bottling.

Johnathan Grieve with the Avondale Duck Mobile

Pour
From a Burgundy shaped bottle, closed with natural cork. The label is an elegant swirling pattern, so typical of Avondale. The aromas are mildly floral, with ripe white fleshed peaches, soft on the nose. The palate is generous with soft dried Turkish apricots, sweet tropical limes and naartjie. The ending has a creamy texture with fine interwoven acidity, a minerality of river stones and is perfectly balanced. Possibly one of the nicest glasses I have had this year.

Ina Paarman’s Paella in the style of Barcelona

Pair
The Avondale Cyclus 2016 is bold and generous. Don’t serve it too cold. Faber, the Restaurant on Avondale is well known in the Western Cape. Chef Dale Steyn has been nominated in the Eat Out Top 30 for the announcement later this month. At home, Ina Paarman’s Paella in the style of Barcelona is the ideal partner. Click here for recipe and to browse her website.

Ina Paarman, living National Treasure with her son Graham & friend

Read more about Avondale Wines – CLICK HERE

 

 

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