There are 14 000 known uses for salt, with number 14 001 belonging to Groote Post Vineyards, where salt inspires new worlds of winemaking on the Cape West Coast – and you don’t have to take that with a pinch of salt, or so the saying goes.
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Making wines distinct in story, terroir and taste is something Groote Post has long hung up and salted.
Paying tribute to its cool-climate Darling origin, Groote Post stands out from the ordinary through pared-back labels. The year 2015 saw the launch of the Salt of the Earth blend of shiraz and cinsault, as well as Seasalter, the sauvignon blanc that rejuvenated a salty West Coast wine way of life.
Both bottles have since been favourites at the table of premium wine lovers.
It’s taken almost a decade, but the dry spell has finally ended. Winemaker Lukas Wentzel explains that nine years ago, they started replanting their chardonnay vineyards, choosing superior clones and optimal locations for this grape variety.
Wentzel says the Pentz family, owners of Groote Post, felt intrigued by the wisdom of their old chardonnay site, which posed a challenge not to be ignored: ‘How to embrace innovation yet honour tradition’.
Imagine yourself standing on the highest hill on the farm, feeling the salty wind, the Swartland sun and the soil that has been home to Groote Post’s chardonnay vineyards for over three decades. It is here, in that south-facing dryland vineyard with a view of the ocean, that a Pinch of Salt was born.
A pinch of clay, a touch of steel, a bit of wood and a new wine is born:
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Fermenting the Pinch of Salt Chardonnay in three vessels creates a wine with layers of flavour and depth, just like a pinch of salt brings out the best in every dish. Wentzel’s recipe calls for three pinches: 50% stainless steel for a crisp character, 30% French oak for richness and 20% ancient clay amphora for a unique blend.
Often, what one thinks of as new is, in fact, a reimagined pinch from the past.
The result is a lightly wooded 2023 vintage showing fresh acidity, minerality and a zesty structure. Smell fresh stone fruit and vibrant citrus notes. Taste a steely minerality with crisp citrus and yellow stone fruit flavours and a long, zesty acidity. No additional seasoning needed.
To pair with food, Pinch of Salt Chardonnay is the perfect accompaniment to fish cakes and a light salad with a balsamic vinaigrette.
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Picture: Manuel Venturini / Unsplash