Region: Bot River, South Africa
Soil: Bokkeveld Shale
Winemaking: Bunches were hand-picked. 60% of the crop was destemmed with the remaing 40% left as whole clusters. The wine was fermented wild and aged in 500L barrels for 18 months, with 30% new French Oak used.
Annual Production: 3,500 bottles
The 2018 is defined by freshness and purity rather than the dark and savoury characteristics that marked the 2017. White pepper, violets and cassis on the nose with a fresh cranberry entry into the palate followed by fine tannins and a fresh acid 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.