The Genie was hand harvested in mid February 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 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. 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.
Silverthorn The Genie Rosé Brut MCC
The wine has an exotic bouquet of Turkish delight and rose water with fresh raspberries and sherbet flavours on the palate supported by a velvety texture, fine mousse and lengthy finish.