Cape Winemakers Guild

Silverthorn Wines Big Dog II Méthode Cap Classique 2011

Both the Chardonnay and the Pinot Noir were picked by hand and then gently whole bunch pressed. The Chardonnay juice was barrel fermented and aged in large old French oak barrels to enhance the creaminess and complexity and add palate weight. The Pinot Noir juice was tank fermented in order to accentuate the bright berry characters. After blending, the wine was bottle fermented and aged on the lees for 53 months. After disgorging the wine was aged for a further six months on the cork.

Winemaker: John Loubser

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 7 000.00
  • Lowest: R 5 600.00
  • Average: R 6 020.00


  • Bottle Size 750ml
  • Case Size: 6 x 750ml
  • Cases Produced: 61
  • Cases Auctioned 40


  • Alc: 11.50 vol%
  • RS: 7.20 g/l
  • TA: 6.40 g/l
  • pH: 3.19

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