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

True to its moniker, the Wild Yeast Chardonnay is fermented using the native, wild yeasts that occur naturally on the skins of the grapes. Unwooded, it is fermented in underground cement tanks in a slow, volatile process that can take anywhere between 6 – 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts. Can be enjoyed for the next 3- 4 years.

Winemaking

Harvested at night February 2024
Tank fermented with native yeast
60 days alcoholic fermentation
100% Malolactic was allowed naturally
10 months on the lees
25g/hl Bentonite fining
Filtration
2.5 micron filtration on estate prior to bottling