Seasalter Sauvignon Blanc

The 2025 Groote Post Seasalter Sauvignon Blanc is an ideal companion for West Coast mussels in a white wine and garlic broth, grilled prawns with lemon butter, or fresh oysters with a squeeze of lime. It also pairs beautifully with goat cheese, asparagus risotto, or sushi platters featuring tuna or yellowtail. The wine's vibrant acidity and saline edge enhance seafood and light, herb-infused dishes.

Cultivated in vines planted in 2001, the vineyard rests on a 250 m south-facing slope with well-draining Hutton and Oakleaf soils. Yields are modest at approximately 7 t/ha. Irrigation is supplemental, and vines are trained using a 5-wire extended movable Perold trellis system.

The blend comprises 90% Sauvignon Blanc and 10% Semillon. Winemaking splits as follows: 30% of the Sauvignon Blanc is fermented and aged for 8 months in 300-liter French oak barrels, while the remaining portion is fermented in stainless steel tanks and left on fine lees. This approach contributes both richness and freshness.

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.