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
In order to achieve a luscious, juicy wine, the winery tries to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
Very gentle southerly slope; rocky and chalk soil. Moderate summer with low night temperatures. Cold winter. South Easterly wind in the summer. Harvested in March 2020 at full seed ripeness. 2-3 days cold maceration. Fermented uncrushed in open fermenters for 2-3 weeks. Punched through 3 times daily; pumped over 3 times daily. 15 days alcoholic fermentation and 100% malolactic fermentation. Maturation in new and second fill French oak (Seguin Moreau). Bottled without filtration or stabilization.
This smooth, full-bodied red wine has velvety soft tannins with classic aromas and flavours of blackcurrant, fruits of the forest, vanilla and warm spices.
Pairs well with red meats and medium to mature cheeses.