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.
This Syrah is made entirely from estate-grown grapes, hand-picked and fermented as whole bunches for ten days to enhance its natural aromas. Stems were included to add to the wines structure. After eight months in stainless steel tanks, the wine is bottled to preserve its clean, fruity flavours.
The result is a lively and vibrant Syrah, with a bouquet bursting with rich scents of black cherry, raspberry, and violets. On the palate, the juicy fruit flavours are accompanied by a refreshing acidity and a lingering, savoury finish with a hint of pepper.
Suitable for vegetarians and vegans.
