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!
Time – The lost element in today’s winemaking, can be so precious – yet it is free. Springfield wanted to produce a Bordeaux Blend and so they planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted on carefully selected sites and took 9 years to reach a level of maturity which was deemed good enough for the wine. The grapes were fermented whole with native yeasts (true to our ancient custom) and left for 5 weeks on their skins. A slow 2 years of barrel maturation followed and a further 4 years of bottle maturation before release. Quite deep and concentrated on the nose, it displays an array of aromas of dark berries, smoke, cedar, iron, tobacco, pepper and liquorice. It opens up on the palate to reveal crisp cassis fruit and cherry with smoky tobacco edges and a hint of green pepper all hung on a ripe firm structure. Excellent balance. Enjoy with a veal steak with roasted vegetables.