Gabriel & Gysbert, 'Klein Karoo' Pinot Noir, 2025

'One-Liner'
High-altitude Pinot from an unexpected corner of South Africa – vibrant cherry and raspberry meet rosehip, cedar and a beautifully earthy finish.

Tasting Note
Medium ruby with a paler edge, opening with a lively rush of raspberry, red cherry and blackcurrant alongside a delicate floral sweetness. The palate is bright and energetic, with Pinot Noir’s naturally fresh acidity carrying juicy red fruit through the middle. Notes of rosehip, liquorice and cedar add savoury complexity, while restrained barrel ageing brings gentle structure without smothering the fruit. As the wine opens, an appealing woodland character emerges, with earthy, truffle-like notes giving extra depth. Elegant yet characterful on the finish, with red berries, spice and forest floor lingering behind.

Country: South Africa
Region: Western Cape
Sub-Region: Bonnievale
Grape(s): 100% Pinot Noir
ABV: 13.5%
Friendly: Vegan, Vegetarian, Sustainable, Organic

Awards & Critics' Scores
n/a

The Story
The Klein Karoo might seem an unlikely place to go looking for elegant Pinot Noir, but that is exactly what makes this wine interesting. Pieter Rossouw sources the fruit from the Keisie Valley, between Montagu and the Koo Valley, where the vineyard sits at around 540 metres above sea level on shale soils. The altitude and notably cool nights give the vines respite from the region’s otherwise hot, dry conditions and help preserve the freshness Pinot needs. The west-facing block is planted to clone 115, harvested by hand, cold-soaked for two days and gently basket pressed before spending twelve months in just two second-fill 300-litre barrels. It is a beautifully small-scale expression of a grape Pieter knows particularly well, having developed his fascination with cool-climate varieties during his winemaking travels before returning to South Africa to establish Gabriel & Gysbert.

Perfect With... (click me for the recipe)
- Meat/fish: Venison loin with blackberry, juniper and red wine sauce
- Vegetarian: Tajarin with wild mushrooms, butter and truffle
- Vegan: Roast beetroot, lentil and herb salad with a mustard dressing