When the grapes reach 22° Balling, the stems are carefully pinched to halt the flow of moisture. The bunches remain on the vine for a further three weeks, concentrating sugars and flavours while losing about one third of their weight through natural water loss. Harvesting takes place in the cool of the morning, followed by a meticulous whole-bunch sorting.

The grapes are then destemmed and gently crushed before undergoing a controlled fermentation, with the skins submerged three times daily. After fermentation, the wine completes spontaneous malolactic fermentation, adding depth and complexity, before being matured for three years in 300 ℓ barriques - 80% French and 20% American, with 30% new.

This wine is inspired by the traditional Amarone style, first crafted in Valpolicella, Italy. While Amarone typically involves drying harvested grapes, at Asara we take a different approach by carefully pinching the stems while the grapes are still on the vine. This allows the fruit to dry naturally in the vineyard, concentrating its colour, flavour, and structure. The result is a wine of exceptional depth and character, shaped by the unique qualities of our South African terroir.

Full-bodied and expressive, it offers layered aromas of ripe red berries, coconut, and warm fruitcake spice, with subtle notes of dried fig and a lingering, refined finish.

One of the highest blocks on the farm, situated at 250 metres above sea level, is home to premium 27-year-old Pinotage vines with a low yield of just 3–4 tons per hectare. The vineyard is planted on a gentle southeast-facing slope in deep Tukulu soil, with a rich mineral profile that enhances complexity and depth. This soil encourages deep root growth and balanced vine development, producing grapes with intense flavour and remarkable structure.

Avalon 2017

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