The Green Man

The Green Man pairs beautifully with a variety of dishes, including oysters, shellfish, and light appetizers. Its crisp acidity and elegant structure make it an excellent companion for sushi, smoked salmon, and creamy cheeses.

The grapes for The Green Man are hand-harvested in the early hours of the morning at 19° Balling to preserve freshness. The vineyards are located in the Robertson region, known for its limestone-rich soils, which contribute to the wine's minerality and elegance.

The wine spends a minimum of 21 months on the lees after secondary fermentation, which contributes to its complexity and creamy texture.

Whole bunch pressing is employed with a low recovery rate of 500 liters per ton to ensure that no bitter tannins are extracted. Fermentation occurs in stainless steel tanks at 15°C, with 40% of the base wine undergoing barrel fermentation to enhance complexity. Secondary fermentation takes place in the bottle, followed by a minimum of 21 months on the lees to develop richness and depth.

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.