The Genie

Salmon gravadlax on crisp rye toast – Parma ham and red figs – Strawberries macerated with black pepper.

The Genie was hand harvested in mid February in the early hours of the morning at 19 degrees balling.

Secondary fermentation occurred in the bottle and the wine spent a minimum time of 15 months on the lees after which it was manually riddled and degorged.

The grapes were whole bunch pressed with a very low recovery rate of only 550 liters per ton – this ensures that no bitter tannins are extracted and leaves the juice with a beautiful light purple colour. The colour gradually evolves into a salmon pink. Fermentation took place in a stainless steel tank at 15 degrees Celsius.

Silverthorn Wines is among only a handful of producers who have dedicated their expertise solely to the production of this elegant style of wine. We are a proud member of the Cap Classique Association an independent organisation which collectively supports and markets Cap Classique wines and of course a member of the prestigious Cape Winemakers Guild. Silverthorn’s terroir with its rocky lime-rich shale soils similar to the famous Champagne soils in France coupled with our mature Chardonnay vineyards ensure the time is ripe for Silverthorn’s grand entry into the world of sparkling wine.