Pinch Of Salt Chardonnay

With the grapes basking in the salty wind and the West Coast sun on the highest hill of the farm, this wine will be the perfect summer companion, served with simple fish cakes and a light, nutritious salad with a refreshing balsamic vinaigrette.

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.

Out with the old, in with the new– this is the story of ourChardonnay vineyards on the farm. After more than three decades of service, our Chardonnay vines faced viral challenges, leading to a transformation. 10 years ago, we started replanting Chardonnay, not just for replacement but enhancement. We carefully chose superior clones and optimal farm locations for this grape variety. These new vineyards exceeded expectations, yielding exceptional grapes, marking the dawn of an extraordinary wine.

After fermentation, the wine rests on the lees for six months, allowing it to evolve, refine, and develop remarkable complexity.

In the cellars, a symphony unfolds asthe first and last Chardonnay grapes harvested enjoy a two to three-week interlude due to diverse microclimates. Grapes are harvested into bins, with only the best undergoing sorting before pressing. We use whole bunch pressing, carefully separating fractions during pressing. The juice settles for three days before fermentation. We ferment Chardonnay in three vessels: fifty percent in stainless steel for a crisp character, thirty percent in French oak for richness and twenty percent in amphoras for a unique blend. This approach creates a wine with layers of flavour and depth.