Welcome to the blog of Johnathan Grieve.
I am the proprietor of Avondale wine estate, and pioneer of the BioLOGIC® approach to sustainable viticulture. The transformation of Avondale from over-used and abused land into a thriving, robust vineyard ecosystem has been a personal learning journey of more than a decade long. This blog is where I share some of what I have learnt about promoting life on our farm and the wonderful impact this has had on our handcrafted premium quality wines.
Johnathan Grieve
The importance of water at Avondale
At Avondale Wine Estate, we raise a glass to the incredible power of water! After the extensive storms that have hit the Cape Winelands, our dams are all full. Join us as we dive into the essential role that water plays in creating our wines and maintaining the...
Our slow winemaking philosophy
By Johnathan Grieve & Corne Marais “Natural Fermentation allows for our wine to reflect its unique character in its texture, mouthfeel, body, flavour, elegance, and complexity, providing the unique sense of place, as Mother Nature intended.”― Johnathan Grieve At...
The Danger of Assumption
By Madeleine Stenwreth MW “...you cannot enter into an investigation with a philosophy that dictates the outcome. Objectivity is paramount; this is the first principle of detective work that each of us must learn. It sounds simple, but our presuppositions are...
Avondale Wines are suitable for Vegans
Veganism is on the increase. In 2018 Forbes reported that between 2014 and 2017 the US experienced a 600% increase in people identifying as vegan. A vegan is someone who avoids products, particularly food and drink, that consist of animal products.
Wines as Mother Nature Intended
While hosting a recent tasting a discerning taster asked me, whether our “wines contain Sulphur?”. As tasters become more knowledgeable and health-conscious, questions like these are becoming more common. This is an important topic and I’d like to take some time to explain the Avondale approach to managing Sulphur. Read more.
Qvevri vs Amphora
In early-2018 Avondale became the first winery in SA to begin working with Qvevri which was a natural progression from our use of clay Amphorae. And while there are similarities between working with Amphorae and Qvevri, there are subtle, yet crucial, differences between the two.
Water-wise Wines
“Save Water; Drink Wine” they said. But what they didn’t say is how much water is used to make a bottle of wine. The industry average is 6 liters of water; but luckily here at Avondale this has been brought down to 2.5-3 liters of water per bottle of wine. This...