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Groote Post Wines - Darling

This MCC is salmon-pink tinged with flavours of strawberry and hints of yeasty biscuit. It is crafted according to the age-old tradition of second fermentation in the bottle.

The fruit is carefully selected from slopes overlooking the Atlantic Ocean.

To maintain consistent quality and style we kept this MCC non-vintage. The final blend before second fermentation can consist of two to three different vintages.

All the grapes are whole bunch pressed. Only the best quality juice is used for the initial fermentation. After fermentation the wine is blended with previous vintages and a final blend is then bottled for the second fermentation. The second fermentation and ageing normally takes 10 to 12 months.

Groote Post Brut Rosé MCC NV

70% Chardonnay
30% Pinot Noir

Winemaker: Lukas Wentzel

Definitely a summer wine. Clean and crisp displaying the freshness and citrus tang on the nose of Sauvignon Blanc. Good fruit intensity from the Chenin Blanc and depth from our Semillon. Complementary Granny Smith apple and tropical fruit flavours on the palate that are sure to develop into a terrific value for money crowd pleaser.

The 2014 harvest was characterised by very cool and very hot periods giving us a varied array of ripe and less ripe fruit to work with. Ripe tropical fruit was the selection criteria for this wine, so the warmer vineyards sites were targeted for the fruit.

The three wine varietals that make up the blend are each vinified separately as three individual wines. Stainless steel tank fermentation and reductive wine making are followed. These three components are then blended in different ratios until we are satisfied that we have the final blend that meets The Old Man’s approval.

Groote Post The Old Man's Blend White 2014

60% Sauvignon Blanc
30% Chenin Blanc
10% Semillon

Alcohol : 13.5 %vol
pH : 3.4
RS : 1.6 g/l
Total Acid : 6.4 g/l

Winemaker: Lukas Wentzel

A down to earth, easy drinking soft and smooth blended red wine. White pepper, spice and raspberry are prominent on the nose with soft and ripe tannins giving an elegant finish.

Roast leg of lamb and The Old Man's Blend Steak Roll.

With every new vintage we need to improve the quality of this red blend. The effort to produce beautiful ripe fruit and the selection therefore becomes a passion.

Groote Post The Old Man's Blend Red 2014

50% Merlot
20% Cabernet Sauvignon
20% Shiraz
10% Cabernet Franc

Alcohol : 14 %vol
pH : 3.6
RS : 2.1 g/l
Total Acid : 5.3 g/l

Winemaker: Lukas Wentzel

A bright, full-styled Chenin with strong guava and green apple flavours. A lively freshness is underlined by a very good length and body on the palate. Excellent value for money.

Chenin Blanc was grafted onto Cabernet Sauvignon in 2011. This block of Cabernet was struggling to ripen its fruit so we thought the best will be to change it to Chenin because of this perfect south facing slope and maritime conditions. The 2014 vintage didn’t disappoint and gave us the almost perfect condition to produce this lovely fruit driven wine.

Groote Post Chenin Blanc 2014

100% Chenin Blanc

Alcohol : 13.5 %vol
pH : 3.29
RS : 2.1 g/l
Total Acid : 6.2g/l

Winemaker: Lukas Wentzel

The wine has lovely citrus and lime tones on the nose. This vintage is made in a fresher, leaner style than before. The palate has a honeyed structure and the wines balanced acidity will have the wine ageing well in the bottle for a good year or two.

The Chardonnay grows on the highest hill where the rolling morning mist brings damp conditions ideal to slow ripening, but which make it a challenge to keep the vines free of mildew and botry-tis. The chardonnay was picked early to help avoid the effect of botrytis rot. The grapes’ ber-ries were small until compact bunches, producing amazing fruit.

Groote Post Unwooded Chardonnay 2014

100% Chardonnay

Alcohol : 14.0 %vol
pH : 2.7
RS : 1.9 g/l
Total Acid : 6.1 g/l

Winemaker : Lukas Wentzel

This wine displays beautiful rose petal and peach fragrances on the nose, ginger and spice tantalize the palate. The wine has a long, lingering aftertaste. This vintage is slightly drier than the previous although still classed as off-dry.

Botrytis rot in Riesling vineyards is always a threat and 2014, with its late summer rains, proved to be one of those botrytis years. Bunch selection when picking was key this year, making sure we only picked the healthiest fruit.

Groote Post Riesling 2014

100% Weisser Riesling

Alcohol : 12.5 %vol
pH : 3.16
RS : 11.9g/l
Total Acid : 6.7g/l

Winemaker : Lukas Wentzel

A wine with tremendous balance of fruit, tannin and oak. Ripe plum and mint flavours support a juicy mid palate that lingers and lingers.

Canopy management of Merlot is critical. The crop was thinned out to one bunch per shoot and the canopies kept open. The grapes had a long ripening period.

The grapes were carefully selected over the sorting table. The grapes had cold maceration for 2 days in stainless steel tanks and open tanks. The juice was pumped over and the cap punched down three times a day. The juice was left on the skins for 10 days after fermentation. Malolactic fermentation and ageing took place in 300L French Oak barrels. 20% new wood, 50% 2nd fill and 30% 3rd fill.

Groote Post Merlot 2013

100% Merlot

Alcohol : 14.5 %vol
pH : 2.56
RS : 1.7g/l
Total Acid : 5.5 g/l

Winemaker : Lukas Wentzel

The 2013 vintage is a full-bodied and generous wine displaying characteristic scents of white pepper and violets on the nose with dark fruit and a full array of spices on the palate, presented in a smooth and elegant style.

Excellent ageing potential and one to stock up on.

Oxtail or Steak and Kidney Pie.

This west sloped, gravel soiled site is starting to produce consistent and outstanding quality Shiraz. As in life, we also age to get balance in our lives and this seems to be what happened with this block of Shiraz. This vintage is a good example of the constant improvement of the quality of our Shiraz.

We split our fermentation by using open tanks and pump-over fermenters. Some of the grapes only spent a week on the skins, while others spent almost 4 weeks. The idea was to achieve a very complex and versatile Shiraz. The wine spent 13 months in 300l barrels, of which 15% was in American oak.

Groote Post Shiraz 2013

100% Shiraz

Alcohol : 14.5 %vol
pH : 3.53
RS : 2.6 g/l
Total Acid : 5.5 g/l

Winemaker: Lukas Wentzel

A delicate, red-fruit delivery balanced by dried-beef, savoury flavours. A subtle hint of forest floor underpins the earthy tones characteristic of the cultivar, yielding an elegant, refined and soft wine.

Careful crop control and selections in the vineyard were a priority before harvest.

Balling harvested: 25° Balling

Grapes were harvested and cooled down in our cooling containers overnight. Early morning we started de-stemming, but before that we did another selection on the sorting table.

Groote Post Pinot Noir 2013 - Kapokberg Range

100% Pinot Noir

Alcohol : 14.5 %vol
pH : 3.58
RS : 2.2 g/l
Total Acid : 5.5 g/l

Winemaker: Lukas Wentzel

This wine has a lovely minerality upfront and full flavour. Lemon zest, lime and green flavours fill the palate.

The wines’ balanced acidity will allow ageing for a good few years.

Kapokberg translated as 'snowy mountain'. In days gone by, this hill, covered in white Spring flowers, resembled a snow capped mountain. At 459 m above sea level, it is the highest hill at Groote Post and bears the name of our vineyard selection wines.

A bumper crop this year did not detract from the excellent fruit we harvest from this specific vineyard site. We harvested at 2 different ripeness levels to cover the whole flavour spectrum.

The wine was fermented for 2 weeks in stainless steel tanks. It spent 3 months on the lees before filtration and bottling.

Groote Post Sauvignon Blanc 2014 - Kapokberg Range

100% Sauvignon Blanc

Alcohol : 13.5 %vol
H : 3.39
RS : 1.6 g/l
Total Acid : 7 g/l

Winemaker: Lukas Wentzel

A continuation of the previous vintage with a nose of toasted farm bread with lashings of butter and zesty lime and marmalade. An elegant Chardonnay, well integrated with the wood and brimming with citrus flavours.

The harvest was earlier this year. Summer rains resulted in partial rot settling in and so the ripe and healthy grape bunches had to be sorted by hand before picking.

The juice was fermented in 300L French Oak barrels and aged on the lees for 10 months. 15% New oak and 85% older oak was used.

Groote Chardonnay 2014 - Kapokberg Range

100% Chardonnay

Alcohol : 14.0 %vol
pH : 3.56
RS : 1.8 g/l
Total Acid : 5.7 g/l

Winemaker : Lukas Wentzel

Gooseberries are the standout fruit of this vintage. Ripe figs and granadilla abound on the nose and palate. This vintage is fruit driven with a vibrant acidity and a hint of grass on the finish.


The Sauvignon Blanc vineyard bare vigorous growth so canopy management with the breaking out of side shoots and tipping the vertical shoots is crucial. This vintage produced a big crop so we started picking earlier and this gave us a wide spectrum of flavours from green to ripe.

Groote Post Sauvignon Blanc 2014

100% Sauvignon Blanc

Alcohol : 13.5 %vol
pH : 3.43
RS : 1.4 g/l
Total Acid : 6.2 g/l

Winemaker : Lukas Wentzel