Loire-styled nose, with flint, white grapefruit, cut grass and a hint of stone fruit. A nervy wine, with plenty of refreshing acidity. The palate is riper than the nose would belie, with more stone fruit (apricots and peaches) along with grapefruit, smoke and minerality. There is a little more weight in this wine than Loire Sauv Blancs, but as much residual sweetness as most offerings from New Zealand. Chill lightly and serve with grilled asparagus, seared scallops or as an aperitif.
Grown around the globe, Sauvignon Blanc is an enjoyable, refreshing dry white wine. Its characteristics vary greatly based on the climate in which it is produced. South Africa Sauvignon Blanc typically combines herbaceous and rich fruit notes. Up to 10% of the country’s total plantings are of this balanced and approachable grape.
The Robertson Valley wine region is locally known as the Valley of Wine and Roses. Famous for both red and white wines, the valley benefits from the cooling effects of the Beede River running through it. The large diurnal shift, which allows the grapes to cool at night, results in wines with crisp acidity and bold flavours.
Life from Stone derives its name from the incredibly rocky soils in which it is grown. Every year the vineyard battles against nature in order to produce highly concentrated, powerful wines with a flinty, mineral character true to the quartz rock in which it is grown.
Fruit is hand-harvested and hand-sorted and then pressed into stainless steel. A long, cool fermentation under temperature control follows, with at least 100 days on the fine lees for added mouth-feel and complexity. Bottled after a light fining with bentonite.
Established in 1898, Springfield winery is one of the pioneers of the Robertson Valley. This family-run farm is owned by seventh-generation farmers and ninth-generation settlers to the region. The vineyards sit on some of the most inhospitable areas for growing, many with as much as 70% quartz content in the soil. There are also vineyards with high levels of limestone, as well as those closer to the Breede River that are sandy loam. Over the years, they have adjusted plantings and cultivars to best utilize these soils and have realigned the vineyards, planting the rows east-west so the canopy protects the berries from the scorching daytime sun. In the cellar, a gravity flow system is used to avoid over-handling the fruit, which is whole-cluster pressed. Most of their wines are fermented using natural wild yeasts found on the grape skins and are bottled unfined and unfiltered, with the belief that filtering strips key elements from the finished product. Springfield wines are known for their balance, elegance and, particularly, minerality. Current 4th generation winemaker and viticulturist, Abrie Bruwer says: “I only want to sell wines I am proud of”. At Buyers + Cellars, we agree wholeheartedly!