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The Green Man was hand harvested in end-January 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.

Silverthorn The Green Man CC

SKU: Silverthorn GreenMan
  • 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.

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