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
Originating from 35-year-old vines rooted in sandy alluvial soil in the estates riverine area, this cuvée, or blend, is achieved by two pickings – one earlier in the harvest and another slightly later. Grown in the estate’s prime site for Sauvignon, this results in a complex wine, with a sensuous combination of passion fruit, nettles and minerality. Will mature beautifully for 2-4 years.
Moderate summer with low night temperatures, cold winter. Very gentle southerly slope. Soil composed of 50% rock and 50% sand. Harvested at night in February 2022 with dry ice protection. Settled without enzymes at -3°C for 2-3 weeks. 18 days alcoholic fermentation and 100 days lees contact. Racked only twice, under CO2. Stabilized at -3ºC for tartrates. 80 g/hl Bentonite fining. Not sterile filtration, only 2.5 micron filtration prior to bottling on the estate.
An delicious aromatic Sauvignon, much passion fruit, smoky, open, gooseberries, luscious fruits, pure seduction wonderful wide and exotic. Mild in taste and open, nice citrus fruit, a hint of freshly cut grass, good acidity and minerals to get the power of wine to tame.Recommended serving temperature: 10 – 13°C
Refreshing as an aperitif, delicious with a fresh salad with tuna, squid from the grill, surprising with soft goat cheese.