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
Springfield Estate Méthode Ancienne Chardonnay is in the ancient style of Burgundy, rarely is this technique with wild yeast and no fining/filtration used in the new world. Thus, a wine of distinctive and classical character, it will develop slowly and is made to last (hopefully) a lifetime. Nuances of lime, cointreau and oranges – a big wine with classical character!
Gentle, southerly slope; chalk soil with calcrete formations. Moderate summer with low night temperatures, cold winter. Cool south easterly wind in the summer. Harvested at night in March 2020. No skin contact, oxidised must. Fermented from juice in 30% new Stockinger 600L barrels and 70% second fill 300L Seguin Moreau casks. Fermentation on native yeast for 55 days followed by 100% malolactic fermentation. Maturarion for 12 months on lees in barrels. The wine is unfiltered, unfined and unstabilized.
Authentic, full-bodied white quality wine. Deep intense straw yellow with golden tears. Wide mineral nose attack full of white stone fruit, exotic notes of pineapple and citrus, fennel seed and vanilla. Wonderfully balanced flavour with a playful game between acidity, alcohol and extremely fine touch of wood. Almost unctuous in the very long mineral finish with pointed citrus bitter.Recommended serving temperature: 10°C
Pairs very well with rich white fish and shellfish in creamy sauces with fresh herbs like dill and chives. Delicious with braised fennel and pan-fried asparagus. Goes also very well with slow matured hard cheeses.