Wine farm at Botrivier offers something for everyone
Alex and Eloise Windebank from Farro are always there to give the guests an unforgettable experience.
The farm buzzes with activity; even the dogs excitedly greet guests and assist the staff.
Gabriëlskloof, the wine estate located alongside the N2 at Botrivier, is renowned not only for its fine wines and olive oil but also for the restaurant Farro, managed by the couple Alex and Eloise Windebank – Alex as the chef, while his wife, Eloise, ensures guests are satisfied.
The restaurant recently unveiled its new menu, boasting dishes associated with autumn. “We focus on deeper flavors that accompany the changing seasons – like comfort food,” explains Alex. The new menu evokes a nostalgic feeling for guests. “I’ve revitalized old recipes from my childhood with new flavors and still use my main ingredients – butter, cream, and wine – to add a twist to the dishes.” Delicious dishes
Among the dishes that will keep you coming back are the starter Cappelletti, consisting of tomato and basil pesto, parmesan, and balsamic vinegar. The smoked mackerel, also a starter, with pickled cucumber, is also a winner. For the main course, you can choose between risotto, pan-seared yellowtail, fillets, pork loin, and burgers, while the dessert menu will leave even connoisseurs asking for more.
Gabriëlskloof’s wines are well-known, and after a tour of the vineyards, you quickly realize that it’s not just about wine but also about love for the product, nature, and the craft.
According to the cellar master, Peter-Allan Finlayson, they have introduced two sauvignon blanc wines – the Amphora Sauvignon Blanc and the Magdalena 2023. “We are very excited about these two wines. We started experimenting with sauvignon blanc, and I always wanted to try something new, and our experiment was successful,” Peter-Allan explains.
For the Magdalena, they used sémillon from Franschhoek and the Swartland, combined with their own young sémillon, planted in 2006.
“We want our wines to not only produce high-quality wines but also to sell a wine that will leave a lasting impression on consumers,” Peter-Allan says.
The Amphora Sauvignon Blanc 2023 is fermented in authentic amphorae, or earthenware jars. The jars come in different sizes and allow the wine to “breathe” as it ages.
“The taste is unique, and with the Amphora Sauvignon Blanc 2023, we have pushed the boundaries – it’s not at all what you expect, and the sauvignon blanc is a brand-new experience,” Peter-Allan says.
Gabriëlskloof is more than just a wine cellar – it’s an experience that will keep you coming back to them time and time again. Call 028 284 9865 or visit www.gabrielskloof.co.za for more information.
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