published on: Thursday, 09 April 2015
This historic property has only been a wine farm since the early 1990s, after extensive soil tests found that the terroir was perfect for winemaking. It was bought in 1972 as a cool-climate site for dairy operations, but originally the name harks back to the farm’s status as the largest guarding post in the area which was set up to prevent marauders from stealing cattle.
Today Groote Post encompasses 4000 hectares, and a series of restored historic buildings on the site showcase the history of the farm, which dates back to 1706. Visitors can enjoy a number of different activities on the farm and for more information, visit www.grootepost.co.za.
Vineyards and wine cellar Concentrating on quality rather than quantity, Groote Post’s vineyards are planted over 107 hectares on the south-facing upper slopes of the Kapokberg, overlooking the chilly Atlantic Ocean. Vineyard altitudes vary from 200m to 450m above sea level, with the summer south-easterly winds keeping the vineyards cool. The wine cellar, which was built in 1999, is attuned to lowintervention winemaking. Only the best 450 tons are vinified, with the remaining grapes being sold off.
Hilda’s Kitchen Restaurant Inspired by Hildagonda Duckitt, a grande dame of Cape cuisine who lived on the farm a century and a half ago, Hilda’s Kitchen restaurant is headed up by Chef Debbie McLaughlin. Offering seasonal menus which are inspired by the local produce, the daily menu includes a dish from Hildagonda’s cookbook which has been interpreted to suit modern tastes. Dishes are simple and tasty, with highlights including Smoked haddock and watercress tart, Pork belly with green papaya, Mexican-style salmon salad with avocado and black beans, and Three cheese and Darling gourmet muchroom lasagne.
The Chef Mag. Issue 43 - Sarah Marjoribanks.
Not for sale to persons under the age of 18. Enjoy Responsibly.