7 November 2019
In
Silverthorn The Green Man
Winemaking
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.
Total production – 11400 bottles.
Food pairing
Freshly shucked Namibian oysters – salmon tartar with a zesty lime salsa – Beluga caviar and blini.