Gabriëlskloof winery is in the Bot River ward, part of the greater Walker Bay region. Our winemaking philosophy is one of minimal intervention, only taking action where necessary. We believe this is the only way to give prominence to and reflect our terroir.

About 

Rosebud is part of the Gabriëlskloof Range (which also includes Sauvignon Blanc, Chenin Blanc, The Blend and Syrah). It is a dry, Provence-style Rose made with 100% Syrah from the estate. This vintage of Rosebud was made with 100% Syrah that was whole bunch pressed and fermented and spent a couple of months settling in tank before blending and bottling. Bright red fruits like pomegranate and wild strawberry lead on the nose, before more savoury elements of tomato leaf and flint. The palate is fresh and textured, with a berries and cream texture along with sour fig and unripe plums that bring tang and freshness. Bright, crunchy and refreshing but not without layers of complexity.

Climate & Viticulture 

Vintage '23 was characterised by low yields and early ripening, resulting in wines of excellent concentration and marked freshness, particularly in the whites. Late-season rain delayed ripening on reds, leading to challenges, but increased flavour development and elegance. 

Vinification 

The Rosebud 2023 was whole bunch pressed with no skin contact. The darker hue of this vintage is due to the increased concentration of this early, low-yielding vintage. 

Tasting note

Bright red fruits like pomegranate and wild strawberry lead on the nose, before more savoury elements of tomato leaf and flint. The palate is fresh and textured, with a berries-and-cream texture along with sour fig and unripe plums that bring tang and freshness. Bright, crunchy and refreshing but not without layers of complexity.

Technical Analysis

Alcohol 12% 

Volume Residual sugar 2.3 g/l 

Total acid 6.7 g/l 

pH 3.42 

About Gabrielskloof 's Winery:

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. That family has since grown to include members of the local community, several of whom have risen through the ranks to senior positions at the farm.

 Engaging with and being a part of uplifting our local community is the driving force behind our employment approach and the farm has both been part of and initiated several local upliftment programs in the vicinity. The arrival of Peter-Allan Finlayson as cellar master in 2014 has ushered in a new and exciting era for the farm, notably with the Landscape Series and Projects Range, wines from which have routinely featured in critic’s choice awards in recent years.