Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run wine farm owned by ninth-generation descendants of French Huguenots, who came to South Africa from the Loire in 1688 with bundles of vines under their arms.The farm has been in the family since 1898 and today, using a combination of sometimes risky winemaking techniques, traditional methods and modern technology, along with a sense of practicality and dogged determination borne from living off the land all their lives, the Bruwer family is able to handcraft wine true to its motto: Made on Honour.
The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir. Most of the wines are fermented using natural wild yeasts found on the grape skins – high-risk winemaking that leads to lost vintages every few years. These are truly artisinal products!
Springfield Estate’s Wholeberry Cabernet Sauvignon is a luscious, juicy fruits style Cabernet; soft, velvety and moreish. Springfield’s Wholeberry Cabernet is crafted with minimal intervention in the cellar, letting the estate’s great terroir shine through. It gets its name from the fact that whole, uncrushed bunches are fermented with natural yeasts, before being aged for a year in oak. This traditional Cabernet is unfiltered and unfined, which may deposit a sediment and so decanting is recommended.