Walker Bay Cabernet Franc

Walker Bay, Bot River

Gabriëlskloof

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 Finlayson, Bernhard’s son-in-law, took over as winemaker from the 2015 vintage. The farm has 300 hectares, with 68 hectares planted to vines. The vineyards are farmed sustainably with the aim to move to organic farming in the future.

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Vineyards

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 farm and vineyards were established in 2000, with the first vintage made in the cellar in 2009. Gabriëlskloof strive to farm as sustainably as possible, and were recently awarded Championship status for BWI (Biodiversity in wine). There are a variety of different soils on the farm, with the Cabernet Franc being planted on a combination of Bokkeveld Shale and Table Mountain Sandstone.

Vintage Information

2015 was an excellent vintage. A very cold and wet winter was followed by a moderate and dry summer. This permitted advanced flavour development at low sugar levels. There is no doubt it was a great vintage for Bordeaux cultivars.

Vinification

The fruit was hand-picked into small crates and transferred directly into the cool room where it remained overnight. 90% of the crop was destemmed with the remaining 10% left as whole clusters. The wine was fermented wild and aged in 500 litre barrels for 18 months, with 30% new French oak used.

Tasting Notes

Raspberry and blackcurrant on the nose, with an earthy minerality and hints of violet and graphite.

Vintage Information

Vintage 2015
Grape varieties 100% Cabernet Franc
Region Walker Bay, Bot River, Cape South Coast
Winemaker Peter-Allan Finlayson
Alcohol (ABV) 14%
Acidity 5.39g/l
Residual Sugar 1.43g/l
Wine pH 3.42