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.

About the wine

Thirty five years ago the winery cleared a 2,8ha triangle of land previously ignored, because it was not “good” enough. Too rocky and nearly too steep, infested with thorns, with the odd abandoned ox wagon under some trees. It was Cabernet Sauvignon and their thirst for it that drove them to this forsaken place. The vines did grow, struggling at first – virtually no soil, roots had to creep past rocks; they took much longer to bear than others, but eventually did. The miracle was in the fruit. Tiny berries – intense in colour and flavour, this meagre crop was vinified in the traditional way. No crushing of berries, no yeast but that from their skins, no fining- additives and no filters. Wine made by itself, kept for two years in the best new French-oak barrels, fit for this wonder. Finally the wine could be bottled, but the agony was not yet over. After three more years’ wait for maturation in bottles the winery reluctantly released the first Méthode Ancienne Cabernet Sauvignon vintage in 1998. So long had they lived with this wine, that to trade it for money was painful. It was a piece of their history, their passion, labour and luck they were selling. It is Springfield Estate’s finest expression of Cabernet Sauvignon, and the best they can do. Will age for another 15-20 years.

Winemaking

Very gentle southerly slope; very rocky soil, composed of 70% quartz and 30% soluble. Moderate summer with low night temperatures, cold winter. South Easterly wind in the summer. Harvested at full seed ripeness. Cold macerated uncrushed in open fermenters for 10 days. Punched through 3 times daily. Fermented uncrushed in 100% new Seguin Moreau 300l barrels. 100% spontaneous Malolactic fermentation in barrels. 24 months new barrel maturation, 4 years bottle maturation at 14°C. The wine is unfiltered, unfined and unstabilised.

Tasting notes

Strong and broad fragrance, tobacco and herbs, cassis, leather and cedar, vanilla, pure intensity, delicious sweet fruit. With a distinct strong flavor, filling and broad, intense peppery, vanilla, cassis and leather, beautiful tannins, with a delicious aftertaste, length and complexity.

Pairing recommendation

Great with a typical South African barbeque, beautiful red beef or lamb from the grill, also as a good seal with old aged Gouda or Edam.