Silverthorn River Dragon

Made from 100% Colombar from a 35 year old vineyard. 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. Wild fermentation took place in old Acacia 500 litre barrels to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent 12 months on the lees after which it was manually riddled and disgorged.