Gabrielskloof

Gabrielskloof is a South African producer in the emerging Overberg region of Walker Bay, founded by Bernhard Heyns in 2001 on land that was once wheat fields and sheep pasture. Today the estate spans over 60 hectares of vines and has earned recognition as a First Growth in Tim Atkin's 2023 and 2024 South Africa reports. The real distinction here is the winemaking direction: precision, low yields, and a deliberate turn toward indigenous yeasts, whole bunch ferments, and fermentation in alternative vessels—particularly clay amphorae and aged oak—to showcase the fruit and sense of place rather than winemaker intervention.

About Gabrielskloof

Bernhard Heyns' vision was challenged and refined when Peter-Allan Finlayson, a respected winemaker in his own right (of Crystallum), took over as winemaker from the 2015 vintage. He steered the estate toward natural fermentation methods and alternative vessels—clay amphorae in particular—to let the vineyard speak. He now serves as Cellar Master alongside Anmar Van Niekerk, who became the estate winemaker at just 28, and together they continue to elevate quality.

Situated on undulating hills in Bot River, the vineyard benefits from the maritime climate of Walker Bay and catches strong southerly breezes rolling in from the Atlantic. These exposure conditions stress the vines, forcing them to work harder and produce intensely concentrated fruit at low yields. The maritime influence cools the site and extends the growing season, encouraging slower ripening that builds flavour while retaining fresh acidity—crucial for the elegant, perfumed wines the estate is known for. The soils are Bokkeveld Shale and sandstone with quartz, geology that naturally restricts vigour and suits Syrah and Cabernet Franc particularly well.

Sustainability is built into every decision. The vineyard consultant is Rosa Kruger, whom Tim Atkin MW has called "the queen of the Cape's old vines." A diverse ecosystem thrives across the property: fynbos plants numbering in the hundreds of species grow alongside cover crops, creating conditions that naturally foster biodiversity and reduce chemical inputs. The vineyard avoids herbicide application entirely; mulching instead retains soil moisture and builds organic matter. The estate is working toward full organic certification, a commitment that reflects the belief that quality comes from the land itself, not chemical management.

Gabrielskloof Wines in Our Collection

The range spans whites and reds that showcase both terroir and technique. The 2023 Magdalena Semillon blend (93 pts, Tim Atkin 94) offers green, mineral precision.

On the red side, the 2022 Walker Bay Cabernet Franc (95 pts overall, including Decanter 95 and Tim Atkin 96) is the statement wine: elegant, structured, and a masterclass in how cool climate and careful winemaking produce depth without heaviness. The 2022 Syrah on Shale (94 pts, Tim Atkin 95) and 2020 Syrah on Sandstone (93 pts, Tim Atkin 95) show how Gabrielskloof's soils express themselves in Syrah—mineral, perfumed, and age-worthy. The 2024 Whole Bunch Syrah (92 pts) offers a fresher, more vibrant take on the variety. The 2022 The Blend Walker Bay (91 pts) is a Bordeaux blend for those seeking structure and balance. The 2025 Rosebud rosé (91 pts) is a dry, crisp Syrah-Viognier that bridges seasons.

Food Pairing

These wines suit restraint and finesse in the kitchen. The Cabernet Franc pairs beautifully with herb-crusted lamb, duck breast, or game birds where the natural acidity cuts through fat. The Syrah wines—whether on Shale or Sandstone—work with beef dishes that aren't overly rich: grilled steak with chimichurri, beef with mushrooms, or venison. The Sauvignon Blancs and Semillon are at home with oysters, crab, grilled white fish, or goat cheese. The Chenin Blanc suits richer fish like salmon or dishes with butter sauces.

What makes Gabrielskloof's winemaking approach different?

Since 2015, winemaker Peter-Allan Finlayson introduced indigenous yeast fermentation, whole bunch ferments, clay amphorae, and older oak aging—prioritising the fruit and sense of place over intervention.

Why do Gabrielskloof wines taste mineral and fresh?

Walker Bay's Atlantic winds stress vines, lowering yields and concentrating flavour. Cool maritime exposure extends ripening and retains acidity. Bokkeveld Shale and sandstone soils naturally restrict vigour and produce perfumed, elegant wines.

Are Gabrielskloof wines organic?

The estate farms sustainably with cover crops, fynbos biodiversity, no herbicides or pesticides, and mulching. Full organic certification is a stated goal.

Who makes Gabrielskloof wines?

Gabrielskloof was founded by Bernhard Heyns in 2001 in Walker Bay, South Africa. Cellar Master Peter-Allan Finlayson and estate winemaker Anmar Van Niekerk now lead production, steering the vineyard toward natural fermentation and alternative vessel techniques.

What style of wine does Gabrielskloof make?

Gabrielskloof makes whites from Sauvignon Blanc, Semillon, and Chenin Blanc, plus reds from Syrah and Cabernet Franc. Their approach emphasizes precision, low yields, and indigenous yeasts. The 2022 Cabernet Franc scored 95 points, showing elegant structure with cool-climate depth.

How much does Gabrielskloof wine cost?

Gabrielskloof wines range between £14.55 and £32.75. Entry-level whites and rosé start around £14–£15, while premium reds and reserve whites sit between £27 and £33.