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  • Delaille Raubenheimer

Smashing Summer Food & Wine Pairing: Introducing Seasalter 2020

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:

Debbie McLaughlin, chef patron at Hilda’s Kitchen

Sustainable Deep-Water Cape Hake with a Mushroom Duxelle topped with a Fresh Herb and Parmesan Crust



1 loaf white bread

1 cup parmesan cheese

1 cup fresh parsley

120 g melted butter

Salt & pepper


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



700 g mixed mushrooms

2 tbs of cream


Finely chop the mushrooms and cook until all liquid evaporates

Add the cream and cook for another minute or two


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


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 and at select fine wine merchants around the country.

Approximate retail price: R150


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