The
name ‘Samsara’ comes from the Sanskrit word meaning ‘to flow on’ through the
endless cycle of life, and as the soil recovers from the rigours of harvest and
prepares for the rebirth of Spring, it is a fitting time to recognise and
celebrate its reincarnation with a new vintage of one of South Africa’s finest
and most individual wines.
Biodynamic
viticulture is a system of organic farming developed in the 1920’s by Rudolph
Steiner, a German philosopher. Originally intended to help combat the effects
of excessive use of chemicals on the land, biodynamic viticulture is now viewed
as a practical, sustainable and logical movement with its emphasis on the
inter-relation between all living organisms – animals, insects, birds, plants
and soil. “The key to biodynamics is balance” explains owner Johnathan Grieve.
“Here at Avondale, we keep every parcel of grapes and batch of wine separate
and unique; the aim being to balance out all the different components to create
a harmonious whole which truly expresses the ethos of Avondale.”
The release of the
Samsara Syrah 2007 is timed to coincide with the transition phase from summer
to winter. This is a time for the soil to regroup its energies and resources,
and in order to promote this recovery, a preparation called BD500 is sprayed on
the land at the same time as a new batch of this mineral-rich, natural
fertiliser is prepared for the following year. The use of BD500 is always
carried out on a ‘root’ day so the preparation works with the phases of the
moon, which significantly increases its effectiveness in improving the health
and balance of the soil. And as one year’s-worth of the preparation is being
used above ground, the new batch is already being prepared deep in the soils,
perfectly illustrating the endless cycle of rebirth and re-growth for which Samsara
is named.
The 2007 Samsara Syrah is an
elegant wine which focuses on refined flavours that develop over time. Sixteen
different blocks of organic grapes were used, each handled in a way specific to
the soil, aspect and age of vines. Some of the grapes were kept as whole
bunches and the natural fermentation was allowed to take place at a warmer
temperature before the wine was blended and aged in small French oak barrels
for between 12-16 months.
“The characteristics of this wine are
its distinctive spicy aromas and absolutely classic Northern
Rhône scent of violets” explains Johnathan. “Because of the way we
make it, the wine is very long-lived which is why we like to wait at least 5
years if we can before we put it on the market. This unique product maximises
the Avondale expression of our land and our ethos of ‘nurturing nature’ to the
full.”
Samsara 2007 is
available from the farm at R305 per bottle and Johnathan recommends pairing its
subtle spice and
elegant texture with a simple grilled Kudu steak.
Avondale is a 300 year old,
family-run farm that is situated on Lustigan
Road, Klein Drakenstein, Paarl – on the slopes of
the Klein Drakenstein Mountains.
For more information, visit www.avondalewine.co.za;
phone 021
863 1976; follow on Twitter @AvondaleWine; or, visit www.facebook.com/AvondaleWines.
The Avondale Tasting Room is open from Monday through to Saturday from
10h00 to 16h00. Learn more from Johnathan Grieve’s blog at www.biologicwine.co.za