Product Description
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Gabriel & Gysbert, Klein Karoo, Pinot Noir, 2025, Bonnievale, South Africa
Producer Profile
Pieter Willem Gabriel farmed in Bonnievale his whole life, he was a passionate farmer and loved viticulture. He had five children – three boys and two daughters. All three sons farm in Bonnievale, and Dirk Gysbert Van Renen grew up in the hamlet of Stormsvlei nearby. He was a distiller for Stellenbosch Farmers Winery before starting his own business in Bonnievale.
“Though my brother and I inherited their names, these wines are about them – born in remembrance of their legacy in Bonnievale.” – Pieter Rossouw
Born and raised in Bonnievale; Pieter has been a traveller for years.
After completing a B.Agric (Cellar Technology and Viticulture) at Elsenburg in Stellenbosch, Pieter undertook harvests and gained valuable winemaking skill far and wide. He spent time at some of South Africa’s champion wineries as well as in California, Germany, New Zealand and France, but the time he spent in New York was a highlight – this is where he fell in love with and specialised in cool climate varieties.
Pieter finally returned to South Africa in 2017, where he set out to fulfil his long-held dream of making wines he could truly call his own. Enter Gabriel & Gysbert.
Pieter believes that less is more when it comes to making great wines. The farm is uniquely located within the Robertson Wine Valley, and he showcases this in every wine he makes.
Viticulture
The grapes for the Gabriel & Gysbert Pinot Noir is harvested in the Keisie Valley, an area located between the town of Montague and the Koo Valley at the foot of the Klein Karoo.
Nights tend to be notably cooler in this area throughout the ripening time, offering the vineyards respite from the otherwise hot and dry growing conditions. This also contributes greatly to the development of a vibrant red pigment in the fruit.
The West-facing block is planted with clone 115 Pinot Noir, established at 540m above sea-level, and with a North to South row direction. The soil is predominantly made up of Klein Karoo shale.
Winemaking
The Pinot Noir was harvested by hand at 22.9º Balling, early in the morning, and then cold-soaked for two days. During this time, manual punch-downs were done every 4 hours to ensure optimal colour extraction from the typically thin skins of the grapes.
From there, the mash was transferred to a basket press where it was very lightly pressed by hand. The wine was then pumped into two 300 litre 2nd fill Mercery barrels where it matured for 12 months before bottling.
Tasting Note
Medium Ruby in colour, fading to a clear pale Ruby edge. A vibrant and lively burst of red fruit consisting predominantly of raspberry and cherry, with a hint of black currants and candy floss, followed by a nuanced and grounded earthy note.
The side-palate immediately awakens with an acidity true to the varietal, while the front- and mid-palate is enveloped in an elegant continuation of the experiences encountered on the nose. Red fruit weave seamlessly between flavours of liquorice, rose hip, cedar wood, and a ‘forest-floor’ truffle-like umami note on the finish.
Goes well with
Duck is a universal partner for Pinot Noir, but for a wine from these warmer conditions, you need a sauce that matches in intensity – ideally a cherry reduction stewed with a splash of the wine itself. Alternatively, to match the earthy notes of the wine, a Roast Wild Mushroom Risotto will emphasise the wine’s fruit notes, while the similarities in terroir origin will perfectly match a Roast Rack of Lamb.
Cellaring
7-10 years or potentially longer, depending on the specific vintage and cellaring conditions.
Features
Varieties: Pinot Noir 100%
Colour: Red
ABV: 14%
Closure: Natural Cork
Style: Still
Case Size: 6 x 75cl
Country: South Africa
Region: Bonnievale
Vintage: 2025
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