Gabriël le Roux planted vines on the farm more than 150 years ago. We do not know the quality of his wines, but believe that if he could see what’s happening at Gabrielskloof today, he’d be pleased.

Barry Anderson had believed for a long time in the potential of the farm, and when he showed it to Bernhard Heyns for the first time in 2001, Gabrielskloof was born. They planted the first vines in 2002 with cultivars carefully chosen to match the terroir. These are Sauvignon Blanc, Viognier, Semillon, and Mourvedre, Shiraz, Cab Franc, Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Together with award-winning winemaker Kobie Viljoen, the team crushed its first vintage in 2009. Quality underpins everything at Gabriëlskloof starting with the virus free vineyards. One of the most important characteristics of the estate is its isolation from other established vineyards, giving the viticulturist the opportunity to keep clean, virus free vines.

The proximity to the sea, as well as the altitude of over 200m, ensures cool maritime breezes during the growing season and low temperatures. The rolling hills outside Botrivier offer diverse slopes and pockets of Bokkeveld shale and Table Mountain sandstone and a variety of terroir to suit even the most demanding varietals. There is some amazing bird watching to be done on the farm – we are most proud of the flocks of Blue Crane that have made themselves at home here. The restaurant and deli, which are independently owned, provide superb cuisine and also sells olives and olive oil that are produced by the farm.

OwnerBernhard Heyns
WinemakerPeter-Allan Finlayson with Donovan Ackermann
Phone +27 (0) 28 284 9865
Fax+27 (0) 28 284 9864
Twitter Follow us on Twitter
Twitter Like us on Facebook
RestaurantWed – Mon: 9am to 5pm
Tasting HoursWeek: 9am-5pm | Sat: 11am-3pm
Wedding VenueWedding Venue