Country: South Africa Region: Cape South Coast
Varietal: 55% Syrah/Shiraz
Vintage: 2018 Colour: Blushed Style: Dry
Gabriëlskloof is a beautiful wine estate located near Bot River in the Overberg...
region east of Cape Town. It was purchased in 2001 by Bernhard Heyns, who had been on the lookout for the ideal place to plant vines. After planting, his first vintage was in 2009. We felt compelled to add Gabriëlskloof to our list because Peter-Allan Finalyson, Bernhard’s son in law, took over as winemaker from the 2015 vintage. The farm has 300 hectares, with 68 hectares planted. The climate is cool with maritime influences coming from Walker Bay. The vineyards are planted with 70% red (Cabernet Sauvignon and Syrah) and 30% white varieties (Sauvignon Blanc, Chenin Blanc and Viognier). The vineyards are farmed sustainably with the aim to move to organic farming in the future.
Gabriëlskloof winery is in the Bot River ward, where prevailing southerly winds from the nearby Atlantic Ocean create a mesoclimate perfectly suited to low-yielding vineyards. The vines are planted on northern slopes in Bokkeveld Shale.
2016 was a very dry vintage, which led to a smaller crop but the vines were healthy vines and produced concentrated fruit. The grapes were picked on 9th February. Winemakers Peter-Allan Finlayson and Christiaan van der Merwe consider the 2016 Rosebud to be their best yet.
The grapes are pressed together and fermented with commercial wine yeast. Rosebud, as the name suggests, is like an unopened rose. It does not aim to be an over-the-top explosion of floral and fruity aromas, but rather restrained, elegant and moreishly delicious.
2016 Rosebud is slightly drier than previous vintages and lighter in colour, made more in the “Provençal” style of Southern France. Flavours of papaya, rose and melon are apparent but not overpowering, with spicy red fruit in the background thanks to the Syrah component of the blend. Complex, but infinitely drinkable, Rosebud 2016 will delight and surprise.
Food Matches:Seafood / Fish / Shellfish