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Jewel Box

Silverthorn, Jewel Box 2013

R295

15 in stock

Notes

Tasting notes:
'Oozing sophistication and elegance, 2013 sparkler a glorious explosion of rich flavour, soft green apples mixing with salt-edged almonds and ginger spice, all building to hugely satisfying yeasty/bready finish. 60/40 Chardonnay and Pinot Noir, 60% wooded.' – Platter’s Wine Guide 2018, 4.5*

Last year was a momentous one in the decade-long life of this boutique Méthode Cap Classique bubbly house, as part-owner/winemaker John Loubser resigned his position as MD of Constantia’s Steenberg to concentrate solely on this own-brand. ‘The time has come to transform my involvement in Silverthorn from a part-time hobby into a full-time lifestyle’. This includes building a new cellar on their Robertson farm, ready for the 2019 crush. Increased production of their handcrafted sparkles is necessary to meet demand – the result of co-owner Karen Loubser’s energetic and enthusiastic brand building. – Platter’s Wine Guide 2018

Production:
In order to complete our trio, the aim with Jewel Box was to create a wine with emphasis on richness, opulence and complexity. The inspiration for this style would be two of my all-time favourite Champagnes namely, Krug and Bollinger. The grapes were hand harvested in mid-January 2013 and gently whole bunch pressed to recover a maximum of only 550 litres per ton. Fermentation of the Chardonnay was split between stainless steel and old French oak barrels while the Pinot Noir was only fermented in stainless steel. This creates the basis of complex building blocks which are critical when it comes to the final blending. A further technique of using a reserve portion of Chardonnay which has spent 12 months in old French barrels also adds a very interesting blending component. The final blend consists of 60% Chardonnay and 40% Pinot Noir. The wine spends a minimum of 42 months on the lees in order to develop the optimum complexity. Only 3,300 bottles were produced.

Analysis:
ALC 12 TA 6.5g/L RS 6g/L pH 3.2
Tasting notes:
'Oozing sophistication and elegance, 2013 sparkler a glorious explosion of rich flavour, soft green apples mixing with salt-edged almonds and ginger spice, all building to hugely satisfying yeasty/bready finish. 60/40 Chardonnay and Pinot Noir, 60% wooded.' – Platter’s Wine Guide 2018, 4.5*

Last year was a momentous one in the decade-long life of this boutique Méthode Cap Classique bubbly house, as part-owner/winemaker John Loubser resigned his position as MD of Constantia’s Steenberg to concentrate solely on this own-brand. ‘The time has come to transform my involvement in Silverthorn from a part-time hobby into a full-time lifestyle’. This includes building a new cellar on their Robertson farm, ready for the 2019 crush. Increased production of their handcrafted sparkles is necessary to meet demand – the result of co-owner Karen Loubser’s energetic and enthusiastic brand building. – Platter’s Wine Guide 2018

Production:
In order to complete our trio, the aim with Jewel Box was to create a wine with emphasis on richness, opulence and complexity. The inspiration for this style would be two of my all-time favourite Champagnes namely, Krug and Bollinger. The grapes were hand harvested in mid-January 2013 and gently whole bunch pressed to recover a maximum of only 550 litres per ton. Fermentation of the Chardonnay was split between stainless steel and old French oak barrels while the Pinot Noir was only fermented in stainless steel. This creates the basis of complex building blocks which are critical when it comes to the final blending. A further technique of using a reserve portion of Chardonnay which has spent 12 months in old French barrels also adds a very interesting blending component. The final blend consists of 60% Chardonnay and 40% Pinot Noir. The wine spends a minimum of 42 months on the lees in order to develop the optimum complexity. Only 3,300 bottles were produced.

Analysis:
ALC 12 TA 6.5g/L RS 6g/L pH 3.2
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PG 4.5*

Country

ZA

Region

Western Cape

Style

Sparkling

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