Groote Post’s Lukas Wentzel produces a sublime blend, Salt of the Earth…

Groote Post Salt of the Earth 2015

Groote Post Wine Estate is in the Darling Wine Appellation. I have stood on that farm and experienced the cool breezes coming off the north travelling Benguela Current. This cool breeze ameliorates Summer heat in the vineyards, which allows for longer ripening and greater flavour in the ultimate wine. Groote Post Salt of the Earth 2015, is just that, a representative of some of the most noble elements of people in society. A blend of 66% Shiraz grapes and 34% Cinsault harvested from little pockets of the finest grapes in the Darling Hills. The Shiraz comes from a 17 year old trellised vineyard and the Cinsault from a venerable 42 year old dry farmed bush vine Cinsaut. The dry farming also means smaller bunches and smaller berries with a resulting greater ratio of skin to juice. 2015 was recognised by most winemakers as an excellent vintage – a standout.

Shiraz Grapes, ripening on the vine

The grapes for the Groote Post Salt of the Earth 2015 were harvested at the same time and co-fermented in open top fermenters. Free run wine was then taken to 500 litre barrels for malolactic fermentation and then racked back into barrels for 14 months.  The mix of barrels was 60% new and 40% previous fill 500 litre barrels. The wine was then prepared for bottling.

Nic Pentz, Groote Post Owner with Winemaker Lukas Wentzel

Lukas Wentzel, Groote Post’s Award Winning Winemaker, and his team have created a truly sublime wine.

Cinsaut grapes making use of the morning sun

From a Burgundy shaped bottled under natural cork. The label, designed by wine label guru Anthony Lane, is quirky and fun. In the glass, a deep bloodplum at the core which pales out to pale ruby at the edges. The nose and palate are all about fruit and spice – ripe plums and mulberries, roadside brambles, cherries and wood strawberries. Oak spice, fine Italian leather, a grind or two of white pepper, and Parma violets. All the elements of fruit, acidity, spice, oak and gentle tannins are perfectly interwoven in a long and gently waning tail. Certainly enough elements to age it well if properly cellared.

Debbie McLaughlin, chef patron of Hilda’s Restaurant

Chill the wine for about 30 minutes before serving.  As partners, mildly spicy dishes like Bobotie and Boerewors, a good well reduced Tomato Lamb Bredie and hearty vegetarian or vegan main dishes, all would be ideal. Debbie McLaughlin, chef patron of Hilda’s Restaurant on the Estate, provides some excellent food with which to partner this wine.

Read more about Groote Post Wines – CLICK HERE



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