Springfield Estate is located in the Robertson Valley at the foothills of the mountains in South Africa’s Western Cape. It is a family-owned estate run by ninth‑generation descendants of French Huguenots who arrived in South Africa from the Loire in 1688 with a bunch of grapes under their arm. The farm has been in the family since 1898, and today the Bruwer family—combining at times risky winemaking techniques, traditional methods, modern technology, and the practicality and determination that come from a life lived close to the land—crafts wines by hand that truly embody their motto: “Made on Honour.”

About the wine

Garuzis is a magical place in what is today known as Etosha — once without borders or fences — where our great‑grandmother grew up in the wild.

We honour our heritage and her free spirit with Garuzis Brut, crafted using the traditional method and aged for 30 months on the lees before disgorgement.

Winemaking

Unwooded component: harvested at night in January 2021; 14 days alcoholic fermentation; racked off the lees before blending, all racking under CO₂ with minimal sulphur. • Wooded component: harvested January 2020; fermented in 600‑L Austrian oak (Stockinger) and aged a further 12 months. • After blending, the wine is cold‑stabilised at –3°C for 2–3 weeks. • Sugar and specialised yeast added for tirage; 30 months on the lees before disgorgement. Filtration: 1.5‑micron filtration prior to tirage.

Tasting notes

The wine shows notes of fresh Granny Smith apple, lime, and white peaches, beautifully complemented by hints of brioche, honey, almonds, and a lively, zesty freshness.