Groote Post is an historic 18th century farm on South Africa's west coast where the winemaking traditions have been revived by the Pentz family. This Sauvignon is fruit driven with a vibrant acidity and a hint of grass on the finish.
Groote Post is an historic 18th century farm on South Africa's west coast where the winemaking traditions have been revived by the Pentz family. This Sauvignon is fruit driven with a vibrant acidity and a hint of grass on the finish.
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Groote Post is a historic 18th century farm on the Cape's West Coast where winemaking traditions have been revived by the Pentz family. Unique aspects and cool climatic conditions of the Darling Hills yield superlative fruit. Groote Post wines are produced to reflect the uniqueness of their vineyards. The winery is situated in a lovely green valley threaded by the Klawer River, a stream really, with Kikuyu lawns bordering on the werf, all watched over by the beautifully restored Cape Dutch Klawer Valley homestead and the imposing slave bell (depicted on the Groote Post wine labels). As proud members of the Biodiversity Wine Initiative, owners Peter and Nick Pentz have also made a commitment t...
Groote Post is a historic 18th century farm on the Cape's West Coast where winemaking traditions have been revived by the Pentz family. Unique aspects and cool climatic conditions of the Darling Hills yield superlative fruit. Groote Post wines are produced to reflect the uniqueness of their vineyards. The winery is situated in a lovely green valley threaded by the Klawer River, a stream really, with Kikuyu lawns bordering on the werf, all watched over by the beautifully restored Cape Dutch Klawer Valley homestead and the imposing slave bell (depicted on the Groote Post wine labels). As proud members of the Biodiversity Wine Initiative, owners Peter and Nick Pentz have also made a commitment to preserving thousands of hectares of endangered fynbos (shrubland) and to minimise the further loss of threatened natural habitat.
On the nose aromas of white stone fruit with balanced minerality and a touch
of asparagus. The palate has great length, showing green fig and gooseberry
flavours.
After
sorting, destemming and crushing, 50% of the grapes had skin contact for 6 to 12 hours. Only
the free-run juice were used for this wine. The wine was fermented in stainless steal tanks and
left on the lees for 2 months.
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