The Green Man was hand harvested in end-January 2019 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 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.