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Groote Post Wines • Darling • Lukas Wentzel

Groote Post Kapokberg Sauvignon Blanc 2015

Groote Post Kapokberg Sauvignon BlancThis wine is typical Darling, with minerality in abundance. Fresh cut grass and green aromas are prominent on the nose, while citrus and quince abound on the palate. Well integrated acidity and abundant flavours give the wine great length.

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

Groote Post Kapokberg Chardonnay 2015

Groote Post Kapokberg ChardonnayKapokberg translated as “snowy mountain”. In days gone, this hill, covered in white Spring flow-
ers, resembled a snow capped mountain. At 459m above sea level, it is the highest hill at Groote

Post and bears the name of our vineyard selection wines.

TASTING NOTES

An elegant chardonnay with a nose of almonds and lashings of butter and marmalade on the Palate. The wine is well integrated with the wood and has a creamy palate.

IN THE VINEYARD

Vines planted: 1995

Soil: Hutton

Yield: 5 t/ha

Irrigation: Dryland

Trellising: 5 wire extended moveable perold

Elevation: 350m

THE HARVEST

The trend is that our harvests are getting earlier and earlier. The old vine chardonnay produced yet another outstanding crop.

IN THE CELLAR

The juice was fermented in 300L French Oak barrels and aged on the lees for 10 months. 25% New oak and 75% older oak was used.

TECHNICAL ANALYSIS

Alcohol: 13.5% pH: 3.64 g/l RS: 2.0 g/l TA: 5.4 g/l

Groote Post Kapokberg Pinot Noir 2014

Groote Post Kapokberg Pinot NoirCherry flavours greet you on the palate accompanied by dried-beef and savoury flavours, rounded off with the taste of fresh herbs. A sublte hint of forest floor underpins the earthy character of the cultivar, yielding a full juicy wine.

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

Groote Post Brut Rosé MCC NV

Groote Post Brut Rosé MCC NVThis 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.

Blend Information
70% Chardonnay, 30% Pinot Noir

Groote Post Chenin Blanc 2016

Groote Post Chenin Blanc

This wine displays remarkable fruit intensity and full character making it a very drinkable wine. The 2016 vintage has an abundance of apple and guava flavours.

IN THE VINEYARD

Vines planted: 2000

Soil: Hutton/Oak leaf

Yield: 10 t/ha

Irrigation: Supplementary

Trellising: 7 wire extended moveable perold

Elevation: 200m

THE HARVEST

Weather patterns are definitely changing. 2015 was an early harvest but 2016 was earlier still, by 4 days. This was the end result of a long, dry and warm summer. 2016 Is a challenge for the fruit driven white varietals. These less than favourable conditions were countered by good canopy management and early morning picking.

IN THE CELLAR

The wine was fermented in stainless steel tanks and made in a fresh style to maintain the natural flavours.

TECHNICAL ANALYSIS

Alcohol: 13.5% pH: 3.46 g/l RS: 2.9g/l TA: 5.2 g/l

Groote Post Sauvignon Blanc 2016

Groote Post Sauvignon Blanc

TASTING NOTE

A combination of ripe tropical fruit, gooseberries, figs and guava give this wine many layers of flavours. This vintage is riper and fuller on the palate.

IN THE VINEYARD

Vines planted: 1993—2002

Soil: Hutton/Oak leaf

Yield: 10 t/ha

Irrigation: Supplementary

Trellising: 5 wire extended moveable perold

Elevation: 280m

THE HARVEST

Weather patterns are definitely changing. 2015 was an early harvest but 2016 was earlier still, by 4 days. This was the end result of a long, dry and warm summer. 2016 Is a challenge for the fruit driven white varietals. These less than favourable conditions were countered by good canopy management and early morning picking.

IN THE CELLAR

The Challenge is the cellar is to capture the full potential of each batch of grapes. After sorting, destemming and crushing 50% of the grapes had skin contact for 6—12 hours. Only the free-run juice was used for this wine. The wine was fermented in stainless steal tanks and left onthe lees for 2 months.

TECHNICAL ANALYSIS

Alcohol: 13.5% pH: 3.51 g/l RS: 1.6 g/l TA: 5.6 g/l

Groote Post Unwooded Chardonnay 2016

Groote Post Unwooded Chardonnay

TASTING NOTE

Tropical, citrus and guava flavours are in abundance on the nose and palate. This vintage has a full and concentrated structure with very good ageing potential.

IN THE VINEYARD

Vines planted: 1995

Soil: Hutton/Oak leaf

Yield: 7 t/ha

Irrigation: Dry land

Trellising: 5 wire extended moveable perold

Elevation: 400m

THE HARVEST

The chardonnay grows on the highest hill on the property and thus the coolest spot. Cool is a relative word especially as the 2016 harvest was characterized by very dry and hot conditions. Harvest was a week earlier than 2015

IN THE CELLAR

The unwooded style of Chardonnay is about maintaining freshness, therefore the grapes need to be kept at 14—18  ̊ C during the crush, skin contact period and fermentation. The fermentation in stainless steel tanks lasted 12 days. The wine spent 3 months on the lees before filtration and bottling.

TECHNICAL ANALYSIS

Alcohol: 14% pH: 3.74 g/l RS: 1.8 g/l TA: 5.9 g/l

WINEMAKER Lukas Wentzel

Groote Post Riesling 2016

Groote Post Riesling

TASTING NOTE

This wine displays beautiful rose petal, grapefruit and pineapple fragrances on the nose and ginger and spice abound on the palate. The wine has a long , lingering mid palate with generous acidity carrying the wine through to the end.

IN THE VINEYARD

Vines planted: 2007

Soil: Hutton

Yield: 7 t/ha

Irrigation: Supplementary

Trellising: 7 wire extended moveable perold

Elevation: 250m

THE HARVEST

The 2015/2016 summer was a challenging one with high temperatures and dry conditions. We left more leaf in the canopy to protect the grapes and gave supplementary irrigation to help the ripening. We were able to harvest at optimal ripeness maintaining fruit and acidity.

IN THE CELLAR

The grapes were destemmed and only the free-run juice was used. Fermentation took place in stainless steel tanks for 10 days where after fermentations was stopped by cooling the juice to 6 ̊C. The wine spent 3 months on the lees.

TECHNICAL ANALYSIS

Alcohol: 12.5% pH: 3.11 g/l RS: 11.0 g/l TA: 7.1 g/l

WINEMAKER Lukas Wentzel

Groote Post Merlot 2014

Groote Post MerlotBerry and plum flavours are prominent on the nose, supported by a subtle hints of mint, resulting in a wonderful flavour spectrum. A juicy mid palate is supported by soft silky tannins and ageing in oak barrels.

Blend Information
100% Merlot

Groote Post Shiraz 2015

Groote Post Shiraz

TASTING NOTE

This vintage displays white pepper and violets, which is typical of our region. Savory liquorice, smokey spice and a saltiness fill the palate. This is an intense Shiraz with a tight tannin structure.

IN THE VINEYARD

Vines planted: 2001,2002

Soil: Hutton

Yield: 7 t/ha

Irrigation: Supplementary

Trellising: 5 wire extended moveable perold

Elevation: 200m

THE HARVEST

This west-facing vineyard block is a warmer site and with the vines at 13 years maturity is starting to produce consistent and outstanding Shiraz. The Glen Rosa soil, a well-balanced combination of gravel and clay, also contribute to making fine Shiraz.

IN THE CELLAR

Fermentation is split between using open top tanks for punching down the skin cap and closed stainless steel tanks for pumping the juice over the skins. The fermenting grapes underwent maceration for 2 weeks. The goal was to achieve a complex and versatile Shiraz. The wine matured for 12 months in 300L oak barrels of which 20% were American oak and 20% new oak.

TECHNICAL ANALYSIS

Alcohol: 14.0% pH: 3.58 g/l RS: 2.5 g/l TA: 5.4 g/l

WINEMAKER Lukas Wentzel

Groote Post The Old Man's Blend White 2016

Groote Post The Old Man's Blend White

TASTING NOTE

A fresh Sauvignon Blanc based summer wine, displaying guava and golden delicious apple flavours. A fresh, lively acidity livens the palate with a finish of passionfruit flavours.

IN THE VINEYARD

Vines planted: 1995

Soil: Hutton/Oak leaf

Yield: 7 t/ha

Irrigation: Dry land

Trellising: 5 wire extended moveable perold

Elevation: 400m

THE HARVEST

Above average temperatures in January made this a challenging vintage for white variatals. Our proximity to the Atlantic did however ease this heat somewhat. Canopy management aimed at better leaf cover was also an aid.

IN THE CELLAR

The three varietals that make up the blend are each vinified separately as 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.

TECHNICAL ANALYSIS

Alcohol: 13.5% pH: 3.46 g/l RS: 3.8 g/l TA: 5.7 g/l

WINEMAKER Lukas Wentzel

BLEND: Sauvignon Blanc / Chenin Blanc / Semillon

Groote Post The Old Man's Blend Red 2015

Groote Post The Old Man's Blend Red

TASTING NOTES

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

IN THE VINEYARD

Vines planted: 1995

Soil: Hutton/Oak leaf

Yield: 7 t/ha

Irrigation: Dry land

Trellising: 5 wire extended moveable perold

Elevation: 400m

THE HARVEST

This is a fantastic vintage. Optimal ripeness was obtained in all four cultivars.

IN THE CELLAR

During winemaking the cultivars were kept apart and aged in third fill 300L French Oak barrels and in stainless steel tanks with staves. At 10 months the different components are blended after rigorous tasting sessions with our Old Man, Peter Pentz.

TECHNICAL ANALYSIS

Alcohol: 14% pH: 3.63 g/l RS: 2.2 g/l TA: 5.0g/l

WINEMAKER Lukas Wentzel

BLEND: Merlot 50%, Cabernet Sauvignon 20%, Shiraz 20% and Cabernet Franc 10%.

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