CHÂTEAU GABY

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Chateau Gaby is located at the heart of Canon-Fronsac and is widely regarded as one of the prestige wines of the appellation. Located principally on south facing hills of limestone and clay, the Gaby wines are produced to be an expression of this outstanding terroir.

The property’s rolling hills, running down towards the Dordogne River, encompass 16 hectares and are planted with 80% Merlot, 10% Cabernet Sauvignon and 10% Cabernet Franc.

Canadian wine-lover David Curl purchased Chateau Gaby in 2006 forging a parternship with existing winemaker Damien Landouar and his dedicated team. Their aim is to produce rich, elegant and persistent Gaby wines that are a pleasure to drink.

‘Minimal Intervention’ philosophy

In the vineyard, there is no use of chemical weed killers or conventional pesticides. Preventative rather than systematic spray treatments are followed using only certified Organic fertilisers

During winemaking, no yeast is added and sulphur use is kept to a minimum.

CHÂTEAU MOYA

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In 2008, the Gaby team identified and purchased an exceptional property in Castillon Cotes de Bordeaux, adjacent to Saint-Emilion AOC.

This property is situated entirely on a clay and limestone hill top on the Saint-Emilion escarpment, with vines planted on all aspects of the hill. A brand new cellar was constructed with 50% of the wine fermented in oak vats and 50% in stainless steel vats. In the space of just a few years ‘Gaby’s younger sister’ Moya has become a well-known property in its own right.

Chateau MOYA is certified Organic by ECOCERT as of July 2013.

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MOYA MEAKER

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Moya Meaker is the wine produced on the Curl’s vineyard in Elgin, South Africa. The domaine consists of the family home, 220 hectares of apple orchards and several small sun-bathed parcels of Syrah (1ha) and Pinot Noir (3.5ha).

Gaby’s winemaker Damien is responsible for the viticulture and winemaking at Moya Meaker where he continues to follow his philosophy of letting the terroir and fruit exhibit their true character.

LUNE

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Traditional techniques of vineyard management are those increasingly favoured by Damien Landouar and his team. Lune, a 1-ton Percheron workhorse is deployed to plough and tend to Gaby’s soil on the slopes of the vineyard. This helps to minimise the amount of machinery passing through the vines, over their roots and adds to the pleasure of working in a cleaner, healthier vineyard.