No one makes wine like we do. At Avondale, owner Johnathan Grieve is getting back to nature but he's using 21st century science, technology and research in the process. It started a few years ago when founders John and Ginny Grieve made a simple choice: because wine is a natural (and delicious) product, producing it should not harm the environment in any way. Since then, we have been uncompromising. And we trusted the wisdom of nature to guide us. We use cover crops instead of synthetic fertilizer to restore the balance of the soil. We use ducks, wasps and geese to control pests and weeds. And we constantly question what we're doing, making improvements, enhancements and ever greener decision as we go. After all, we want the Avondale farm to be there long after we are gone, creating the same delicious wine. And we believe the best way to do this is to make it a sustainable business, one that always works in harmony with the earth. To many in the wine industry this sounds revolutionary. But, in truth, everyone should make wine like we do.