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The fruit was hand-picked and whole bunch pressed. Fermentation and ageing took place in barrel and in tank, and maturation over 12 months in second- and third-fill barrels. Lifted aromas of red cherries, cedar and dried peach on the nose leading on to sumptuous, dark fruits on the palate with just a hint of black pepper. A medium-bodied palate with firm, fine tannins. Finishes with a fresh but lingering aftertaste.
Cabernet Sauvignon (51%) followed by Cabernet Franc (19%), Malbec (16%), and Petit Verdot (14%
Gabriëlskloof is a family-owned-and-run wine estate just outside Botrivier. Gabriëlskloof Estate Vineyards is the achievement of close collaboration between South African Bernhard Heyns and Local farmer Barry Anderson. The vineyards are located in Botrivier, on the Western Cape. The majority of grapes planted are red Bordeaux and Rhône varieties, perfectly suited to the local climate.
The Gabriëlskloof team (currently led by Peter-Allan Finlayson of Crystallum fame) is committed to a sustainable viticulture by keeping use of insecticides, weed killers and fertiliser to a minimum. They’re part of WWF Conservation Champion farm under a voluntary membership model which support their wine practice with a land and water stewardship programme. Gabriëlsklooft aim to grow vines in harmony with nature to protect the natural habitats of the area and the biodiversity that lives there
Alcohol: 14.26% vol
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