Springfield’s low-interventionist winemaking style is fully expressed in this juicy, luscious Cabernet crafted from 23-29 year old vines planted in rocky, chalky soils. Velvety and soft with loads of rich red fruits and gentle wood spice alongside classic forest floor Cabernet complexity.
Cabernet Sauvignon is the most widely planted red grape in South Africa. As a relatively late ripener, Cabernet Sauvignon needs a fairly warm climate. Known for its dark color, dense flavour and strong tannins, this thick-skinned grape produces quality wines with aging potential. Particular clones , CA163 on 101/14 and R99.
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.
23-29 year-old vines planted on a gentle southerly slope. The Estate vineyards are planted in stony and rough terrain, in an east-west orientation to best mitigate the scorching heat of the midday sun.
Whole berries, transported using only a gravity flow system, are fermented with natural yeasts and matured in a combination of new and second fill French barrels from renowned cooper, Seguin Moreau. Unfiltered and unfined.
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!