Gabriëlskloof

Broken Stem

standard courier: 3 working days

Sold by: Publik

R 230

Ready to ship   available1 X 24 Sold only in multiples of 6 Bottles

375 ml (Demi or Half)

2016


Cultivar:

100% Semillon

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

14.50% alc vol Sugar g/l: 123
Type: Dessert Cellaring Potential: 6 yrs
Origin: Bot River Appellation: Bot River

Tasting Notes:

Brilliant gold with a straw coloured hue. Luscious nose with dried apricots, candied orange peel and fynbos honey, and white floral notes and creme brulee in the background.The palate is medium bodied with zesty acidity, mouth-filling and viscous, with a fresh, lean finish.

Dried Apricot
Dried Apricot

Orange Peel
Orange Peel

Fynbos
Fynbos

Honey
Honey

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 would 'root him to the spot'. Local farmer Barry Anderson had heard about Bernhard’s mission and arranged to meet him on a windy summer’s day in 2001 at a farm called "Avontuur" on the outskirts of Botrivier. Both immediately recognised the potential of this piece of land (at the time covered with wheat and canola, and home to a few wandering sheep) and soon after, Bernhard bought what is today Gabriëlskloof.

The Semillon grapes used to make this wine come from a special block against the ridge on the estate.The vines are planted on gravelly bokkeveld shale and table mountain sandstone soils, and are 11 years old.The vineyard is South fac- ing, overlooking the Botriver lagoon and the Atlantic Ocean, which provides cooling sea breezes at night. To make this Late Harvest wine, the stems were ‘pinched’ on the vine to restrict water and nutrition to get the the grapes.This was done at a sugar level of 21 Balling.The grapes are then left to dry on the vine for about two and a half months, until they reach a sugar level of about 30 Balling (and resemble raisins). Normal yield for these vineyards would be 6-8 tons per hectar, but with the des- sication yields are around 0.5 to 1 ton per hectar.

We used a bag press to press the whole bunches, and the resulting juice fer- mented for about four months in old oak barrels on the lees, without stirring.

The wine was then kept in oak barrels for 11 months before being bottled in August 2017.

Food pairing

Delicious with a cheese board and pâté or dessert.

Hard Cheese Chocolate Dessert Soft Cheese
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