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
Time – The lost element in today’s winemaking, can be so precious – yet it is free. It was the winery’s desire to produce a Bordeaux Blend and so the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot were planted. These vines were planted on carefully selected sites and took 9 years to reach a level of maturity which they felt comfortable to use for the maiden vintage (2001). The grapes were fermented whole with native yeasts (true to our ancient custom) and left for 5 weeks on their skins. A slow 2 years of barrel maturation followed and a further 4 years of bottle maturation. Finally, Springfield Estate released this wine rich, classic and complex from age – of vines and wine. This long wait, justified only by their passion, does bear fruit. It’s called-“The Work of Time”.
Very gentle southerly slope; chalk soil with calcareous formations. 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. 3 Weeks alcoholic fermentation; Only free run used. 100% Malolactic fermentation spontaneously in barrel. 24 Months barrel maturation in 1st and 2nd fill Seguin Moreau 300L. 4 years bottle maturation at 14°C. The wine is unfiltered, unfined and unstabilised.
Blackcurrant and cassis with notes of cedar and spice on the nose. The palate is full bodied, with medium to high tannins, medium acidity and lots of dark ripe fruity flavours. Wooded and spice notes come through on the palate along with subtle smoke and vanilla all complimenting the fruit and carrying on to a long finish.