Gabriëlskloof, near Bot River in the Overberg region east of Cape Town, was purchased in 2001 by Bernhard Heyns to create a vineyard. His son-in-law, Peter-Allan Finlayson of Crystallum, became winemaker in 2015 and now serves as Cellar Master, managing the estate with winemaker Anmar Van Niekerk.
The 178-hectare farm benefits from a cool, maritime climate near Walker Bay. With guidance from vineyard consultant Rosa Kruger, known for her expertise in Cape old vines, the estate plans to transition to organic farming.
The grapes for this wine were whole bunch pressed whole and underwent fermentation with natural yeast in locally made clay amphora. The amphorae's porous surface and lack of lining promote light micro-oxidation during the seven-month maturation process, resulting in a fuller mouthfeel. No additives were used throughout aging on the gross lees, with only a minimal addition of SO2 before bottling.
This is not your typical Sauvignon Blanc! It has a rich texture and intricate flavours, with fragrant notes of white pear and yellow peach, alongside subtle hints of blackcurrant leaf and smokiness. The palate is smooth with refreshing acidity and distinctive hints of grapefruit rind, salted almond, and wet stone.
Suitable for vegetarians and vegans.
