merlot

Slow-cooked beef stew or veal chops with Portabello mushrooms

Malolactic fermentation and ageing took place in 300L French Oak barrels, 35% new wood, 50% 2nd fill and 15% 3rd fill.

The grapes were carefully selected over the sorting table. The grapes had cold maceration for 2 days in stainless steel and open tanks. The juice was pumped over and the cap punched down three to four times a day. The juice was left on the skins for 14 days after 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.