Seasalter

Grilled fish, seafood pasta or roast chicken.

South-facing vineyards at 250 metres, planted in 2001 on Hutton and Oakleaf soils. Supplementary irrigation supports a yield of 7 tonnes per hectare.

The barrel-fermented Sauvignon Blanc portion matured for eight months in French oak.

The blend comprises 90% Sauvignon Blanc and 10% Semillon. Thirty percent of the Sauvignon Blanc fermented in 300-litre French oak barrels; the other components fermented in stainless steel and rested on fine lees.

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.