Avondale Samsara Syrah 2009

available in our shop
free delivery in SA when ordering 12 bottles or more

R2788 for 6 bottles

R465 per bottle

Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacular well-balanced and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length.


variety : Shiraz | 100% Shiraz
winery : Avondale Farm
winemaker : Corne Marais
wine of origin : Paarl
analysis : alc : 14.0 % vol  rs : 3.1 g/l  pH : 3.55  ta : 5.4 g/l  
type : Red  style : Dry  body : Full  taste : Herbaceous   wooded organic
pack : Bottle  size : 750ml  closure : Cork  

ageing : 2020

An eternal cycle of life - Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara, as it represents the perpetual renewal and revitalisation of Avondale’s living system.

Samsara’s Emblem - The well-known Celtic Tree of Life motif with branches and roots interwoven is symbolic of the continuous cycle of life. In its interconnectedness there is the strength and resilience that develops through experience and renewal.

in the vineyard : Samsara is made from Shiraz grapes of organically-grown vines that range from 10 to 17 years of age. They provide low yields of 4 to 8 tons of healthy, balanced fruit.

about the harvest: Samsara is made from Syrah grapes of organically-grown vines that range from 10 to 17 years in age. They provide low yields of 4 to 8 tons of healthy, balanced fruit. The fruits were harvested in the early morning between 23 and 24 Balling.

in the cellar : 10 to 15% were whole bunch fermented which adds unique body and length to the wine. The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30 and 32 Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wines was taken to 1st, 2nd and 3rd fill 225-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for 12 to 16 months and lightly filtered before bottling.

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