`Magdalena` Walker Bay Semillon/Sauvignon Blanc

Walker Bay, Bot River

Gabriëlskloof

Gabriëlskloof is a beautiful wine estate located near Bot River in the Overberg...

region east of Cape Town. It was purchased in 2001 by Bernhard Heyns, who had been on the lookout for the ideal place to plant vines. After planting, his first vintage was in 2009. We felt compelled to add Gabriëlskloof to our list because Peter-Allan Finlayson, Bernhard’s son in law, took over as winemaker from the 2015 vintage. The farm has 300 hectares, with 68 hectares planted to vines. The climate is cool with maritime influences coming from Walker Bay. The vineyards are farmed sustainably with the aim to move to organic farming in the future.

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Vineyards

The Semillon was sourced from low-yielding old vines estimated to be 34 years old in Franschhoek, adding a textural dimension often lacking in wines made from younger vines. The Sauvignon Blanc is from Gabriëlskloof, where the vines are 13 years old, situated on south-facing slopes with a combination of Table Mountain Sandstone and Bokkeveld Shales soils. The cool maritime climate of the farm results in naturally lower yields - typically six tonnes per hectare.

Vintage Information

2015 was an excellent vintage. A very cold and wet winter was followed by a moderate and dry summer. This permitted advanced flavour development at low sugar levels. The harvest took place during the month of February.

Vinification

Both the Semillon and the Sauvignon Blanc were fermented and matured in 400 and 500 litre old French old barrels, and made oxidatively with minimal intervention.

Tasting Notes

Magdalena is intense and well-integrated on the nose, with a layered bouquet of lime flower and almonds in the background. The palate has a delicious sweet and sour zestiness, which is balanced with a creamy, almost chalky finish.

Vintage Information

Vintage 2015
Grape varieties 50% Sauvignon Blanc
50% Semillon
Region Walker Bay, Bot River, Coastal Region
Winemaker Peter-Allan Finlayson
Alcohol (ABV) 13.5%
Acidity 5.7g/l
Residual Sugar 1.6g/l
Wine pH 3.4