This month we're handing the box to one winery — Avondale, in the Paarl valley of South Africa. When the family bought this farm, the soil was exhausted after decades of conventional farming. Instead of reaching for chemicals, they rebuilt the land from scratch using biodynamics — treating the vineyard as one living ecosystem. Ducks literally walk the vine rows and eat the pests. It sounds like a story, but it's just how they work.

Three bottles that couldn't come from anywhere else: a sparkling wine that spent six years ageing before release, a Chenin Blanc from vines grown in soil that's been carefully rebuilt over twenty years, and a red blend that shows what Paarl can do when a winery takes the long view. None of this is available in a supermarket.