Groote Post, the historic West Coast farm owned by the Pentz family, recently released the 2020 vintage of their Seasalter - their flagship Sauvignon/Semillon blend.
There is so much to love about this wine, a West Coast Story in a Bottle: the elegance and purity of fruit, vibrant acidity, oyster shell minerality and saline finish, so typical of Sauvignons from the unique maritime cool-climate Darling Hills terroir; the charming name that captured the essence of the wine; and the refreshing distinctive label that visually portrayed the West Coast soul of the wine.
Debbie McLaughlin, cordon bleu chef patron at Hilda’s Kitchen, the much-loved restaurant at Groote Post, has used her culinary creativity to devise a special seafood dish to perfectly complement the Groote Post Seasalter:
Sustainable Deep-Water Cape Hake with a Mushroom Duxelle topped with a Fresh Herb and Parmesan Crust
THE CRUST
Ingredients:
1 loaf white bread
1 cup parmesan cheese
1 cup fresh parsley
120 g melted butter
Salt & pepper
Method:
Place bread in magimix and blend until fine breadcrumbs
Add parsley, parmesan, salt, pepper and melted butter and combine.
Roll out between 2 sheets of baking paper
Place in fridge until needed
MUSHROOM TOPPING
Ingredients:
700 g mixed mushrooms
2 tbs of cream
Method:
Finely chop the mushrooms and cook until all liquid evaporates
Add the cream and cook for another minute or two
Season
Heat the oven to 180 ° C
Place hake fillets on a baking tray and season
Divide the mushroom mixture between the hake fillets
Top with the parmesan herb crust
Bake @ 180 ° C for about 6 -8 minutes and finish off under the grill
Serve with crunchy long-stemmed broccoli and asparagus
GROOTE POST SEASALTER 2020
90% Sauvignon Blanc, 10% Semillon
In The Vineyard
Vines planted: 2001
Soil: Hutton / Oakleaf
Yield: 7 t/ha
Irrigation: Supplementary
Trellising: 5 wire extended moveable perold
Elevation: 250m South Facing
In The Cellar
90% Sauvignon Blanc, 10% Semillon. 50% of the Sauvignon Blanc was fermented and aged for 8 months in a 300 litre French Oak barrels. The remaining components were fermented in stainless steel tanks and left on the fine lees.
Alcohol: 13.5 %vol
pH: 3.30
RS: 2.3 g/l
Total Acid: 6.2 g/l
Tasting notes:
Complex, layered and beautifully balanced with aromas of green pepper, blackcurrant, granny smith apple and passionfruit. The zesty acidity is complemented by a leesy complexity and a lengthy saline finish.
The Groot Post Seasalter 2020 is available from the Groote Post cellar door, online at https://groote-post-wines.myshopify.com and at select fine wine merchants around the country.
Approximate retail price: R150
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