Avondale make extraordinary wines approved by Mother Nature. Their ethos, Terra Est Vita meaning ‘Soil is Life’ encapsulates their view as a dynamic living system where soil, water and energy; plants, animals and people; even their buildings, are part of a complex web of relationships and networks, interconnected and interdependent.
Avondale is certified organic and they practice bio-dynamic agriculture; but they go beyond both these beneficial systems of natural farming by also using the best 21st Century science, technology and knowledge to enhance sustainability.
Die Mas is a tranquil destination a mere 3 km from the town Kakamas which offers visitors a unique combination of award-winning wines and brandies, export grapes, raisins and accommodation. Die Mas is the only farm in South Africa producing all of the above with the fruit from the vine.
The farm was established in 1970 when they bought the single plot of land, trying their hand at farming whilst still teaching on the side. Die Mas is located in a very unique climatic region along the Orange River.
In a country known for its warmth and sunshine, they have found a place of cool temperatures and maritime breezes. Maximising the rich potential of our soils, they planted virus-free vineyards with cultivars carefully chosen to match their terroir and reflect this unique sense of place. This boutique wine farm produces small volumes of superior award winning wines, you love to drink.
D’Aria Vineyards comprises of two wine farms, namely Doordekraal and Springfield.
The history of Springfield dates back to 1698 when the governor of the Cape first granted this farmland, then known as “Hooge Bergs Vallei” (later “Springfield”), thereby making it one of the oldest and most significant farms, not only in Durbanville, but in what will be known as the greater, modern-day Cape Town.
Their renovated gravity fed cellar combines the best of the old and new world: the latest equipment and knowledge with traditional techniques.
Central to the winery design is the ability to process many small parcels of fruit. They selectively harvest only small sections of the vineyard. They are all handled separately and differently from fermentation to barrel. This ensures a full array of components and options come blending.
Their gravity fed cellar allows us to keep pumping to a minimum. It is very hands on, with bunch and berry sorting, only hand plunge downs, and they carry out long macerations for up to 4-6 weeks before pressing.
Genevieve MCC is inspired by the creator’s passion for good quality Méthode Cap Classique. Founder, Melissa Genevieve Nelsen, pursued her passion into the winemaking industry to develop the beautiful Blanc de Blanc MCC we know today.
Melissa’s parents spent much of their time in France indulging their extraordinary love for the radiance and energy of Paris. France’s exuberant ‘city of light’ inspired Melissa’s parents to give her the middle name ‘Genevieve’ for the patron saint of Paris. Mother and Father both intended that Melissa would come to epitomise the same exuberance and uncompromising optimism they experienced in France. Genevieve MCC draws from this family history and expands upon it, combining a serious, yet playful bubbly character in this exciting methode cap classique.