Groote Post’s Seasalter, a 2018 Sauvignon Blanc, excellent partner to Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing…

Groote Post’s Seasalter 2018

Darling does not always come first to mind with most wine drinkers as a Wine Appellation for which one should actually look out. The climate there is so perfect for vineyards. I have stood on the vineyard covered hills in Darling and felt, on a summer’s day the cooling breezes coming off the Benguela Current which sweeps up the West Coast from the southern Atlantic Ocean. These breezes ameliorate the summer heat in the vineyards and lengthen to hanging time for the bunches, which just packs in the flavour in the final wine. The Groote Post Seasalter 2018 is such a wine. Sauvignon Blanc is a variety which repeatedly comes out tops at Groote Post with Lukas Wentzel making his magic in the cellar.

Groote Post Co-Owner, Nic Pentz with Winemaker Lukas Wentzel

Nic Pentz, co-owner of Groote Post says, “The Darling Hills are blessed with deep, high clay content soils, gracious southern slopes and cooling winds off the icy Atlantic only 6 km away… the terroir conditions perfect for world class white wine. It was time for our long-time winemaker Lukas Wentzel to bring all the ingredients into play in what would become our Seasalter”. Named for a town on the Kent Coast renowned for making salt as far back as the Iron Age. The wealth of the area resulted in Viking raids. The Groote Post Seasalter 2018 is a blend of 90% Sauvignon Blanc and 10% Semillon.  Half of the Sauvignon Blanc was fermented and then matured for 8 months in 300-litre French Oak barrels. The remaining Sauvignon Blanc and the Semillon were fermented in stainless steel tanks and left on the fine lees until the final blending took place. The wine was then prepared for bottling.

Debbie McLaughlin, Chef Patron of Hildegonda’s Kitchen, the restaurant on Groote Post

The Groote Post’s Seasalter 2018 from a Burgundy shaped bottle under elegant screw cap. The label is original, with clever use of fonts, and a single sea gull.  I am sorry that the Groot Post element is not stated more clearly. Branding is so important. In the glass, it is a pale golden butter colour. The aromas and flavours follow one after the other. Sparky citrus fruits, lime and lemons, ripe white fleshed peaches, Granny Smith apples. There is an undertow of fynbos herbaceousness and seaweed, perhaps a result of the harvesting of part of the grapes during the early part of the ideal ripeness window. Lovely ozone ocean whiffs too. From entry the wine has a golden thread, a complexity and a full mouth feel running through to the long aftertaste. The perfect balances and harmony are intertwined in the aftertaste with small beach rocks and the nutty lees flavours. All the vital properties which will allow for cool cellaring, maturing into a gentler rewarding wine.

Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing

Perfect sipper as a glass on its own. Excellent as an aperitif and the first courses of a meal watching the sun set. Fish is the obvious partner, plump pink prawns, quick grilled calamari and even fresh water fish like Trout. Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing is a fabulous partner to the Groote Post’s Seasalter 2018. Click HERE for her recipe.

Alida Ryder, on the cover of her first cookbook

Read more about Groote Post – CLICK HERE


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