Gabriëlskloof is a wine estate located near Bot River in the Overberg region, east of Cape Town. The vineyards are farmed sustainably with the support of full-time vineyard consultant Rosa Kruger (hailed as “the queen of the Cape’s old vines” by Tim Atkin MW). They aim to move to organic farming in the future.

The fruit for this wine is sourced from four vineyards, three of which are located in the Swartland (Nuwedam, Nuweland and Uitvlug vineyards). The other, the Contermanskloof vineyard, is to the south in Durbanville. All of the vineyards are estimated to be over 40 years old. They are dryland bush vine vineyards and have never been irrigated. As a result of the arid conditions, these sites yield little fruit (between one and three tonnes per hectare), but with immense concentration. South Africa is the only New World country that has significant plantings of old-vine Chenin Blanc, and Elodie is an expression of what can be made from this national treasure.

Crafted from old-vine Chenin Blanc, the ‘Elodie’ Chenin Blanc undergoes fermentation in seasoned French oak barrels, which enhances the wine’s complexity. The wine presents a light golden hue, with enticing aromas of wild herbs, honeysuckle, hay, and citrus peel. On the palate, it offers a rich, textured mouthfeel with glossy stone fruit flavours, balanced by vibrant acidity and a mineral backbone. The lees aging imparts a subtle creaminess, adding depth to the wine, while the mineral finish lingers with layers of almond, buttered toast, and smoke, creating a complex and satisfying conclusion.

The ‘Elodie’ Chenin Blanc is a highly versatile wine when it comes to food pairings. Its freshness and complexity make it an ideal match for seafood dishes, such as grilled prawns, oysters, or a fresh seafood platter. It also pairs beautifully with lighter poultry dishes like roasted chicken or turkey, as well as salads with goat cheese, citrus, and fresh herbs.

For those seeking a more indulgent pairing, the wine complements dishes with creamy sauces, such as a delicate crab bisque or a creamy pasta. The wine’s acidity and texture also make it a great match for cheeses, particularly goat cheese, brie, or a sharp cheddar.