The Green Man

Freshly shucked Namibian oysters – salmon tartar with a zesty lime salsa – Beluga caviar and blini.

The Green Man was hand harvested in end-January 2017 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 22 months on the lees after which it was manually riddled and degorged. Total production – 15 232 bottles (750ml) and 500 magnums.

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.