Gabriëlskloof is the realisation of a dream for South African Bernhard Heyns, who searched for several years to find the unique piece of land that, in his words, would “root him to the spot”. In 2001 he found what was then a canola farm named ‘Avontuur’ and the penny dropped. It was soon obvious that the site had the potential to make high-quality wines with a distinctive character, and so it has proved. Gabrielskloof has been owned and run by the Heyns family ever since.
Gabriëlskloof sits on a rise in the Botrivier valley between two mountain ranges; the Houwhoek range to the North and the Babylonstoren range to the South. The farm is 15km from the Atlantic ocean at Hawston as the crow flies, and the vineyards benefit from cooling maritime breezes.
Apart from producing three ranges of fine wines they also produce olive oil:
Gabriëlskloof Extra Virgin Olive Oil is a blend of first-press oils from five different varieties that are grown, extracted, blended and bottled on the farm.
Planted on the farm’s sunniest slopes, the selection of Coratina, Frantoio, Leccino and two hybrid varieties (FS17 and CV177) benefit from ideal Mediterranean conditions, delivering flavour-intense fruit year on year.
The olives are hand-picked into small crates, sorted and washed before undergoing a short malaxation and transferred to a decanter to separate the olive oil from the pomace. After a 24-hour settling, the oil is filtered once and stored at 18°C in stainless steel tanks for one month before blending. The end result is a choice combination of oils from each specific vintage.
There is also a restuarant and accommodation.
25/04/2021
Gabriëlskloof sits on a rise in the Botrivier valley between two mountain ranges; the Houwhoek range to the North and the Babylonstoren range to the South. The farm is 15km from the Atlantic ocean at Hawston as the crow flies, and the vineyards benefit from cooling maritime breezes.
Apart from producing three ranges of fine wines they also produce olive oil:
Gabriëlskloof Extra Virgin Olive Oil is a blend of first-press oils from five different varieties that are grown, extracted, blended and bottled on the farm.
Planted on the farm’s sunniest slopes, the selection of Coratina, Frantoio, Leccino and two hybrid varieties (FS17 and CV177) benefit from ideal Mediterranean conditions, delivering flavour-intense fruit year on year.
The olives are hand-picked into small crates, sorted and washed before undergoing a short malaxation and transferred to a decanter to separate the olive oil from the pomace. After a 24-hour settling, the oil is filtered once and stored at 18°C in stainless steel tanks for one month before blending. The end result is a choice combination of oils from each specific vintage.
There is also a restuarant and accommodation.
25/04/2021
