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The Green Man

Silverthorn, The Green Man 2015

R250

28 in stock

Notes

Tasting notes:
Vibrant green/yellow hue – fine twirling bead of bubbles. Fresh aromas of green apple and acacia blossom backed up by subtle hints of minerality and whiffs of freshly baked brioche. A well-balanced palate with an elegant structure, fine mousse which imparts a gentle explosion of bubbles on the palate and a long finish.

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:
The Green Man was hand harvested in mid-January 2015 in the early hours of the morning at 19 degrees balling. The grapes were whole bunch pressed with a very low recovery rate of only 600 litres per ton – this ensures that no bitter tannins are extracted. Fermentation took place in a stainless steel tank at 15 degrees Celsius and a small portion was barrel fermented to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent a minimum time of 24 months on the lees after which it was manually riddled and degorged.

Analysis:
Alc: 12% RS: 8g/l pH: 3.18 TA: 6.4g/l
Tasting notes:
Vibrant green/yellow hue – fine twirling bead of bubbles. Fresh aromas of green apple and acacia blossom backed up by subtle hints of minerality and whiffs of freshly baked brioche. A well-balanced palate with an elegant structure, fine mousse which imparts a gentle explosion of bubbles on the palate and a long finish.

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:
The Green Man was hand harvested in mid-January 2015 in the early hours of the morning at 19 degrees balling. The grapes were whole bunch pressed with a very low recovery rate of only 600 litres per ton – this ensures that no bitter tannins are extracted. Fermentation took place in a stainless steel tank at 15 degrees Celsius and a small portion was barrel fermented to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent a minimum time of 24 months on the lees after which it was manually riddled and degorged.

Analysis:
Alc: 12% RS: 8g/l pH: 3.18 TA: 6.4g/l
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Country

ZA

Region

Western Cape

Style

Sparkling

Wine Cellar offers the greatest wine region in the world en-primeur (as futures). 2015 will be our 15th Bordeaux campaign and will be offered from April 2016 onwards for delivery in 2018.
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