Product Description
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Gabriel & Gysbert, Kwartskop, Cabernet Sauvignon, 2024, 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 Kwartskop Cabernet Sauvignon was made from a small vineyard planted at an elevation of ±130m above sea level. When you approach this vineyard in the afternoon, sunlight reflected off stones in the vineyard is the first hint one gets of the white quartz bedrock on which these vines are planted.
Together, the effects of light and rock weave this wine’s distinct, fruit-driven character. Planted in soils comprising decomposed shale and sandstone with a prominent quarts component, the vineyard is established on a South facing slope and planted in a North-South row direction.
Here, South-Easterly oceanic summer winds offer respite during the hot ripening months.
Winemaking
The destemmed grapes were hand sorted and cold soaked for 4 days before the tank was inoculated. During fermentation, at 25 degrees, for two weeks the skins are punched down lightly 4 times a day.
After fermentation, the skins are left on skin contact for another 4 weeks. This brings extra structure and depth to the wine. Maturation was done in a combination of five 225 liter French-Oak barrels, ranging between 1st, 2nd and 3rd fill, for a period of 15 months.
Tasting Note
Dark garnet red colour right to the edge. On the nose the richness of black currants and ripe red fruit lead the way to hints of fennel, complimented by by the earthiness of forest floor and an aromatic cedar wood aroma.
Unfolding through multi-layered dimensions of flavour, a solid foundation is brought about by the abundance of rich red and black fruit. Grippy tannins envelop the side-palate, hinting at generous maturation potential, while notes of cigar-box bring about elegance to the lingering finish.
Goes well with
This Cabernet Sauvignon is a lot friendlier and more accommodating than many other interpretations of this varietal. Paired with a goats cheese salad with pomegranate seeds or berries is an option for summer, while slow roasted lamb with Salsa Verde will satisfy during colder months.
Cellaring
7-10 years or potentially longer, depending on the specific vintage and cellaring conditions.
Don’t just take our word for it…
92 POINTS / GOLD Medal – Gilbert & Gaillard International Challenge
Features
Varieties: Cabernet Sauvignon 100%
Colour: Red
ABV: 14%
Closure: Natural Cork
Style: Still
Case Size: 6 x 75cl
Country: South Africa
Region: Bonnievale
Vintage: 2024
