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 went to South Africa from the Loire in 1688 with bundles of vines under their arms. The present generation to tend the rocky Springfield soils are brother-and-sister team Abrie and Jeanette Bruwer. The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir.
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. Monumental human effort was required to plant the vines – implements destroyed, and, in the case of the older vineyards, dynamite deployed. A true expression of the site’s terroir, this wine will drink well now, or can be enjoyed in the next 2-3 years.
The grapes were harvested at night in February. They then underwent a 21 day fermentation before spending 100 days on the primary lees. All racking was done under CO2 to preserve the quality of the wine which was stabilised at -3ºC for 2-3 weeks before fining with Bentonite took place. After this the wine was bottled with just a light filtration.
This is an intense, stony, minerally Sauvignon with lime, gooseberry, freshly cut green pepper and passion fruit notes. Its character is zippy, zesty and mouth-watering.