Cape Winemakers Guild

Silverthorn Wines Big Dog Methode Cap Classique 2010

The Chardonnay and Pinot Noir were both gently whole-bunch pressed. The Chardonnay juice was barrel fermented and aged in old French oak barrels in order to enhance creaminess and palate weight. The Pinot Noir juice was fermented in stainless steel tanks to accentuate the berry fruit characters. After blending, the wine was bottle fermented and spent 53 months on the lees before being disgorged and spending an extra 6 months on the cork.

Winemaker: John Loubser

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 4 400.00
  • Lowest: R 4 000.00
  • Average: R 4 125.00


  • Bottle Size 750ml
  • Case Size: 6 x 750ml
  • Cases Produced: 58
  • Cases Auctioned 32


  • Alc: 11.50 vol%
  • RS: 4.40 g/l
  • TA: 6.30 g/l
  • pH: 3.20

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