Silverthorn The Green Man

The Green Man was hand harvested in end-January 2020 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 500 litres per ton – this ensures that no bitter tannins are extracted. Fermentation took place in a stainless steel tank at 15 degrees Celsius and 40% was barrel fermented and aged to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent a minimum time of 21 months on the lees after which it was manually riddled and degorged.