Brut Rosé

Serve chilled and enjoy with Gorgonzola and fig on a crusty baguette.

The fruit is carefully selected from slopes overlooking the Atlantic Ocean.

The second fermentation and ageing normally takes 10 to 12 months.

All the grapes are whole bunch pressed. Only the best quality juice is used for the initial fermentation. After fermentation the wine is blended with previous vintages and a final blend is then bottled for the second fermentation.

Groote Post has always been best known for its Sauvignon Blanc but in recent years its other wines notably Chardonnay Shiraz and Pinot Noir have gained greater recognition from wine competitions and its widespread client base alike. Although Groote Post wines have received a steady stream of accolades and awards since its maiden 1999 vintage co-owner Nick Pentz and winemaker Lukas Wentzel believe that the best has yet to come. While acknowledging that winemaking and particularly grape growing are a perpetual work in progress they are confident that they now have the building blocks in place for a more mature phase in its life cycle. This was amply illustrated during the long and challenging 2004 harvest that produced grapes with the desired physiological factors and phenolic ripeness resulting in complex wines showing intense fruit flavours. The Sauvignon Blancs are now showing consistency with the sought-after fruit to acid balance.