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.
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.read more
“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...read more
Avondale is farmed organically and biodynamically. No chemicals are used in the vineyards or in the cellar, nor are chemicals added to the grapes when they arrive at the cellar. All our fermentations are spontaneous and natural caused by the unique yeasts present on the grapes.read more
Nutrient density simply means the level of nutrients in our food sources. At Avondale we take a particular interest in the nutrient density of the plants and soils as they are the fundamental building blocks of the food we serve and the wines we make.read more
Beauveria Bassiana is a broad spectrum fungi which is most often found growing in soils. This fungus is utilised as a biological pest control measure specifically targeting insect pests, such as red spider mites, termites, aphids, thrips and ants. At Avondale we use Beauveria Bassiana to control our ant populations in a very focused manor.read more
The drought has major effects on faming on all fronts and Avondale is no exception to this.
However through foresight and respect for our natural resources we are currently having minimal detrimental consequences.
With our commitment to organic and Biodynamic farming, and to preserve our healthy vineyard ecosystem, we’ve turned to biological controls in order to avoid fungicides. Nature provides alternatives in the form of various strains of beneficial bacteria, such as Bacillus amyloliquifaciens and Bacillus subtilis, which are highly effective at preventing common, threatening fungal infections.read more