Region: Bot River, South Africa
Grapes: Syrah, Viognier
Winemaking: Co-fermented naturally in stainless steel tanks, racked and left to age for 4 months before bottling
Annual Production: N/A
Beautifully fresh and spicy with watermelon, papaya, white peach and hints of pink pepper on the nose. The palate is juicy and dry with a lingering freshness that will keep calling you back for more. Best enjoyed between 8˚C and 10˚C, within a year or two of vintage and perfect as an accompaniment to a variety of lighter dishes.
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.