Region: Bot River, South Africa
Winemaking: Bag press to press the whole bunches, and the resuting juice fermented for about four months in old oak barrels on the lees, without stirring. The wine was then kept in oak barrels for 11 months before being bottled.
Annual Production: 2,800 bottles
Brilliant gold with a straw coloured hue. Luscious nose with dried apricots, candied orange peel and fynbos honey, and white floral notes and creme brulee in the background. The palate is medium bodied with zesty acidity, mouth-filling and viscous, with a fresh, lean finish.
Gabriëlskloof is the realisation of a dream for South African Bernhard Heyns, who searched for several years to find the unique piece of land that would 'root him to the spot'. Local farmer Barry Anderson had heard about Bernhard’s mission and arranged to meet him on a windy summer’s day in 2001 at a farm called "Avontuur" on the outskirts of Botrivier. Both immediately recognised the potential of this piece of land (at the time covered with wheat and canola, and home to a few wandering sheep) and soon after, Bernhard bought what is today Gabriëlskloof.