Wine Review: Let’s Celebrate with Groote Post Brut Cap Classique NV
We all know that there is something magical about popping open a bottle of one’s favourite Cap Classique or even better discovering one that you will fall in love with. You see my sparkling friends, I struggle a little with Cap Classique, sometimes they are so dry and highly acidity like how can I put it….? Almost as if the wine can cut you in half? However I am totally excited in sharing this gorgeous Brut Rose from Groote Post. I am sure you will enjoy it as well.
What does Groote Post have to say?
“We are always very excited at Groote Post when we welcome a new wine to our portfolio,” says Nick Pentz, “especially when it is a wine that sparkles with promise after a challenging year, its millions of tiny bubbles lifting spirits, adding joy to hearts and smiles to faces.”
Nick Pentz continues, “Why another Groote Post Cap Classique? We have the grapes available right here to expand our Méthode Cap Classique production, grapes that ripen at high acidity levels, so vital to the production of top Cap Classiques. And Lukas Wentzel, our winemaker, has the expertise in the cellar. Very importantly we have been struggling to keep up with the demand for our Brut Rosé, so we decided to expand our Cap Classique offering with something different. Our new Brut is the perfect tonic needed to round off the year. It is the ideal wine to share with family and friends, a drink of joy and the celebration of life.”
Winemaking Process
This Groote Post Brut NV is made up of 60% Chardonnay, 40% Pinot Noir. During harvest the Pinot Noir was harvested at 19.5° Balling and the Chardonnay at 18.5° Balling.
For the Groote Post Brut NV the winemaker does a traditional whole bunch pressing, and only using the first free-run juice (200 litres per ton) of the Pinot Noir, to prevent too much colour extraction.
(MBK review: that is why I was so surprised that it contained 40% Pinot Noir – because the colour of this wine doesn’t suggest Pinot Noir. Instead of a salmon pink colour the wine has a vibrant pale gold colour!)
The juice undergoes fermentation in stainless steel tanks and spends three months on the lees thereafter. As a non-vintage wine, we have the luxury of making up the final blend from different vintages. The wine undergoes a second fermentation in the bottle and matures for 14-20 months on the lees. Thereafter the disgorging and dosage take place.
Technical Analysis of the Groote Post Brut NV
For those who love the technical aspects of the wine here are the details:
- Winemaker – Lukas Wentzel
- Main Variety – Chardonnay
- Alcohol – 12.37 % vol
- pH – 3.22
- RS – 8.5 g/l
- Total Acid – 7.7 g/l
- Appellation – Darling
Characteristics
- Type – Cap_Classique
- Style – Dry
- Body – Medium
- Taste – Fruity
MBKitchen Reveiw:
As mentioned before – I really enjoyed this Cap Classique. I found it to be elegantly refreshing. Beautiful pale golden colour. It has this sublime creamy mouse, zesty notes of green apple and white pear. There is also hints of brioche. Thankfully no marmite undertones. It is also a well-rounded velvety yet lively mouthfeel and a crisp lingering finish. Perfect to enjoy on a hot summer’s day or to kick start the morning with breakfast!
The Groote Post Brut is available from the Groote Post cellar door, online at https://groote-post-wines.myshopify.com and nationally at select wine retailers. Approximate retail price: R163
Food Pairing
As mentioned it will be perfect with breakfast especially if Salmon is a key ingredient. It will also go very well with west coast oysters or even better a classic ritz prawn and avo cocktail.
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Chef Debbie Mclaughlin, from Hilda's Kitchen at Groote Post
Chef Debbie Mclaughlin, from Hilda's Kitchen,was happy to share this mouthwatering starter, Retro Prawn & Avo Ritz Cocktail, to serve to your guests this holiday season with a glass of Groote Post’s new Brut Cap Classique.
Save RecipeIngredients
- 600gr. Cooked Prawns (Tails and Head Intact) - Deveined
- 2 Tbs. Sweet Chilli Sauce
- 1½ Tbs. Fish Sauce
- Finely Grated Zest and Juice Of 1x Lime
- ⅓ Cup of Greek Yoghurt
- 2 Tbs. Homemade Mayonnaise
- 1 Tsp. Caster Sugar
- ¼ Iceberg Lettuce Finely Sliced
- 1 Avo, Peeled and Thinly Sliced
Instructions
- Whisk fish and sweet chili sauces, yoghurt, lime zest, mayonnaise and caster sugar until the mixture is smooth.
- Divide lettuce among glasses and add avo and prawns.
- Drizzle with sauce and garnish with lime wedges.
- Enjoy with a glass of Groote Post MCC Brut.
Notes
Enjoy with a glass of Groote Post MCC Brut.
Only an hour’s drive from Cape Town, the historic Groote Post farm presents a rustic and rural atmosphere with undulating hills, vast open spaces and warm country hospitality. In addition to a wide range of award-winning wines, Hilda’s Kitchen’s superb culinary experience and Farm Drives through the private game camp and vineyards.
Groote Post also offers picnics; a child-friendly area with a jungle gym and rolling lawns; a superb wedding venue; beautiful views of the Atlantic coast and Table Mountain; nature walks; bird-watching in the hide on the dam and spectacular West Coast flowers in spring.
Groote Post Vineyards Tel: 022 492 2825 · Email: wine@grootepost.co.za · Website: www.grootepost.co.za Facebook / Twitter: · @GrootePost / Instagram: · @GrootePost