# Samsara (2014)

- **Producer:** Avondale Wine Estate
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz, Syrah
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** red cherry, violet, black pepper, red plum, vanilla, cloves, cinnamon

## About this wine

The Avondale Samsara 2014 is a 100% Syrah from the Paarl region in South Africa's Western Cape. Produced by Avondale Wine Estate, the wine embodies the estate's commitment to organic and biodynamic farming, encapsulated by their philosophy 'Terra Est Vita' (Soil is Life). This approach aims to enhance sustainability and reflect the vineyard's unique terroir. The Samsara name signifies the perpetual renewal of Avondale's living system, with the wine's character stemming from careful vineyard management across different soil types and a winemaking process that emphasizes natural fermentation and extended aging.

## Interesting facts

- The wine's name, Samsara, symbolizes perpetual renewal and revitalization.
- Avondale practices organic and biodynamic farming, fostering a healthy vineyard ecosystem.
- The estate's philosophy is 'Terra Est Vita' – 'Soil is Life.'
- Avondale wines are suitable for vegans.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness and protein of red meats, while its spicy notes can echo or contrast with herbs and spices in dishes. The wine's acidity helps to cut through richer sauces and fatty components, cleansing the palate.

## Wine making process

The Avondale Samsara 2014 is produced from organically grown Shiraz/Syrah grapes. Harvested in the early morning, 10-15% of the grapes undergo whole-bunch fermentation, while the rest are destemmed. Natural fermentation takes place in stainless steel tanks at temperatures between 30-32°C for 7-10 days, followed by a 25-30 day post-fermentation maceration. The wine is then aged for 12-16 months in French oak barrels (first, second, and third fill), during which malolactic fermentation also occurs. The wine is lightly filtered before bottling.