John Loubser

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Auction Wines

Silverthorn WInes Big Dog lll Méthode Cap Classique 2012

Made in the traditional Cap Classique method, both the Chardonnay and Pinot Noir grapes
are whole bunch harvested and pressed. The Chardonnay portion is barrel fermented and
aged in old French oak barrels to enhance the creaminess and complexity, while the Pinot
Noir is cold fermented in a stainless steel tank in order to accentuate the bright berry
characters. After blending, the wine is bottle fermented and aged on the lees for 52
months. Post disgorging the wine is aged on the cork for six months.

Auction Year: 2017

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.

Auction Year: 2016

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.

Auction Year: 2015

John Loubser Thirteen 2011

The Sauvignon Blanc and Semillon are both new plantings that come off block 13A and 13B at Steenberg Vineyards respectively - they were harvested on the same day at 23.5 degrees balling and co-fermented in one large 500 litre third fill barrel (in a cold room). After 10 months of maturation, the wine was naturally fined and cold stabilised in the barrel and then bottled. Tasting Notes: Typical minerality derived from decomposed granite - complex tropical fruit supported by subtle oak nuances - perfect balance between structure and texture.

Auction Year: 2013

John Loubser Garibaldi Nebbiolo 2009

Harvested from the mother block of Nebbiolo in South Africa. Fermentation in tank with 2-3 pump overs per day - malolactic fermentation in barrel - aged in second fill French oak for 13 months - fined with egg white and bottled with minimum intervention. Tasting Notes: Typical light colour (due to low colour pigment) - black cherry and stewed rhubarb with hints of fennel and minerality - great tannin texture - elegant yet complex.

Auction Year: 2012

Steenberg The Magus 2010

Long skin contact with cold fermentation in stainless steel tank. Maturation in 500 litre French oak barrels with long lees contact followed by careful blending and bottling. Tasting note: Wild and pungent with dense upfront fruit - powerful minerality and gun smoke with herbaceous notes. Rich, full and powerful palate - PURE SAUVIGNON! Drink now and over the next 5 years.

Auction Year: 2011

Steenberg Vineyards The Magus 2009

This wine is made from the best possible Sauvignon Blanc and Semillon that I could source. Both varieties were cold fermented in older French oak in order to capture maximum fruit. The wines were left on the lees for 8 weeks to enhance mouth-feel and then blended, stabilised and bottled. Tasting note: Wild and herbaceous with piercing mineral notes. Full vibrant palate, hints of passion fruit and tangerine elegantly balanced by subtle smokiness. This wine is a true reflection of cool terroir and will age wonderfully with careful cellaring.

Auction Year: 2010

Steenberg The White Savage 2008

This wine is made from our best Sauvignon Blanc and Semillon vineyards. The grapes are harvested at 3am by machine. The Sauvignon Blanc is treated reductively and undergoes a long cold fermentation in stainless steel tanks. The Semillon is barrel fermented in new French oak and left on the lees for 4 weeks. Tasting note: Wild and herbaceous with incredible mineral notes. Full, vibrant palate with sweet citrus characters coming from the Semillon portion. This wine is a true reflection of cool climate terroir and will benefit from careful cellaring.

Auction Year: 2008

Steenberg The White Savage 2007

This wine is made from our best Sauvignon and Semillon vineyards. The grapes were harvested at 3am by machine. The Sauvignon Blanc was treated reductively and underwent a long cold fermentation in stainless steel tanks. The Semillon was barrel fermented in new French oak and left on the lees for 4 weeks. After skillful blending, the wine was gently prepared for bottling. Tasting Notes Wild and herbaceous with incredible mineral notes - full vibrant palate with sweet citrus characters coming from the Semillon portion. This wine is a true reflection of cool climate terroir and will benefit from careful cellaring.

Auction Year: 2007

Steenberg Barrel Fermented Sauvignon Blanc 2005

The grapes were harvested at 2am, crushed, destemmed and left on the skins for 6 hours. Fermented in 2nd and 3rd fill French oak at 14 degrees C and then left on the lees for 4 weeks. Fined, filtered and stabilised before being bottled. Tasting Note: Typical cool climate Sauvignon Blanc, strong mineral / flinty characters with subtle hints of barrel smokiness - fresh, austere, yet long palate with great complexity.

Auction Year: 2005