Gabrielskloof

Gabrielskloof Slow Living | Fine Wines | Exquisite Meals

This year’s harvest came with a weight to it - the rains that swept through the Overberg in February impacted not only t...
29/05/2026

This year’s harvest came with a weight to it - the rains that swept through the Overberg in February impacted not only the grape harvest, but the olives, too.

The fruit swelled up with water, and winds caused a lot of olives to drop before they were ready to be harvested, so yields are lower than we’d hoped. What didn’t get diluted? Flavour, colour and everything that matters: the Coratina sharpness, the Frantoio body - grassy, peppery, full of good things!

Limited quantities. Available toward the end of June in our online shop.

26/05/2026

Dean is always looking for better ways to work with nature, not against it. This is one of his current experiments.

The Johnson-Su bioreactor is a fungal-rich composting method that is slower and requires more patience than conventional approaches. You build the structure, add the materials, and then leave it entirely alone for months. The beneficial fungi and microbes do the heavy lifting!

The result is a living compost that builds soil health from the inside out, improving water retention and microbial diversity over time.

We’re still in the testing phase, but the thinking behind it aligns with how we approach most things here: give the land what it needs, then get out of the way.

The Gabriëlskloof range has been quietly getting a new look, one wine at a time. Our favourite, Rosebud, is last in line...
20/05/2026

The Gabriëlskloof range has been quietly getting a new look, one wine at a time. Our favourite, Rosebud, is last in line and due to be released in the next couple of months… we can’t wait to show off the whole range!

16/05/2026

Harvest might be done, but the cellar definitely hasn’t slowed down.

Anmar shares a little update from the cellar after what she says has been her busiest harvest yet at Gabriëlskloof Wine Estate. Lots happening behind the scenes, lots of wine in the making, and plenty to look forward to. 🍷

10/05/2026

The best Mother’s Day plans involve sunshine, good food, and at least one small person making things interesting.

Join us at The Kitchen Door this Sunday for brunch or lunch. Happy Mother’s Day to every mom in the Overberg, and beyond!

Reserve your table via the link in bio.

More than just a collection. The Gabriëlskloof Landscape Series captures the essence of the land, but among it, three na...
06/05/2026

More than just a collection.

The Gabriëlskloof Landscape Series captures the essence of the land, but among it, three names stand out: Magdalena, Elodie, and Era René.

A subtle tribute to the women who leave their mark not only on our lives, but on the stories we continue to tell.

This Mother’s Day, raise a glass to her.

Whole bunch or destemmed: one of the first decisions in the cellar.Keeping stems can influence structure and aromatics, ...
28/04/2026

Whole bunch or destemmed: one of the first decisions in the cellar.

Keeping stems can influence structure and aromatics, while removing them helps avoid harsh phenolics and maintains a cleaner expression of fruit.

A small step with a significant impact on the final wine.

24/04/2026

That’s a wrap on our People of Harvest 2026 series!

Not every moment made it into the series… here are a few that didn’t. 🤭

21/04/2026

Built in 1910, The Farmhouse at Gabriëlskloof has been quietly holding its ground ever since - through harvests, seasons, and slow Sunday mornings.

Three bedrooms, a long stoep, and vineyards and olive groves on every side. Days here tend to stretch.

Book your stay via the link in bio.

Address

N2 Swartriver Road
Botrivier
7185

Telephone

+27282849865

Website

Alerts

Be the first to know and let us send you an email when Gabrielskloof posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category