Silverthorn The Green Man MCC 2016
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.
The nose shows fresh aromas of green apple and acacia blossom backed up by subtle hints of minerality and whiffs of freshly baked brioche. The palate is well balanced with elegant structure and fine mousse which imparts a gentle explosion of bubbles on the palate and a long finish.
This MCC pairs well with Freshly shucked Namibian oysters – salmon tartar with a zesty lime salsa – Beluga caviar and blini.