Gabriëlskloof, located in the emerging Overberg region, was founded in 2001 by Bernhard Heyns, who saw the potential to transform wheat fields into a premium vineyard estate. Today, it spans over 60 hectares of sustainably farmed vines in Bot River, part of the greater Walker Bay region.

Gabriëlskloof’s Bot River vineyards benefit from cooling Atlantic winds, which stress the vines, reducing yields while enhancing concentration and acidity. The Bokkeveld Shale and quartz-rich sandstone soils further limit vigour, fostering the elegance and perfume of varieties like Syrah and Cabernet Franc.

Under the leadership of Peter-Allan Finlayson, a pioneering winemaker known for his work with indigenous yeast, whole bunch fermentation, and minimal intervention techniques, Gabriëlskloof has gained recognition for its terroir-driven wines. Peter-Allan now works as Cellar Master alongside the talented Anmar Van Niekerk, who became the estate’s winemaker at just 28. Together, they continue to elevate the wines to new heights. As a result, Gabriëlskloof was named as a First Growth in Tim Atkin’s 2023 and 2024 South Africa report.

The vineyards are farmed sustainably with the support of vineyard consultant Rosa Kruger (hailed as “the queen of the Cape’s old vines” by Tim Atkin MW). Biodiversity is keenly encouraged with the use of cover crops and hundreds of species of fynbos, removing the need for pesticides. No herbicides are used and instead mulching is also carried out, which in turn retains soil moisture and enhances organic matter. They aim to move to organic farming in the future.

Hand-harvested grapes were carefully destemmed and transferred to fermentation tanks via a gravity system, allowing for whole berry fermentation. The wine underwent natural fermentation and was aged for 18 months in older French barriques, ensuring a well-integrated, elegant structure.

This blend of Cabernet Sauvignon (70%), Cabernet Franc (13%), Merlot (11%), and Malbec (6%) yields a richly structured wine, layered with dark fruits, cured meats, and leather at its heart. Delicate floral nuances and earthy, savoury aromas bring elegance, while the palate offers ripe mulberries, cassis, and liquorice, accented by subtle notes of clove and star anise. Fine-grained tannins and seamlessly integrated alcohol make this wine both immediately appealing and capable of graceful aging.

This robust and structured red pairs beautifully with chargrilled ribeye steak, slow-cooked lamb shank, and roast duck with blackcurrant sauce. Its dark fruit and spice notes also complement aged hard cheeses and dishes featuring wild mushrooms or smoky aubergine.