See blue link below for the excellent fiche technique / technical note from the winemakers at Springfield (also much repeated below).
Springfield Estate The Work of Time 2012 - fiche technique
The Estate has been run by the Bruwer family for generations. The current brother-sister winemaking team are descendants of the Brueres, Frenchmen who came to South Africa from the Loire Valley armed only with vines in the 1600s. Today the Springfield approach involves sustainable viticulture, wild yeasts, long fermentations and a stubborn (but justified) belief that the rocky, unforgiving soils of Robertson are perfect for producing outstanding Cabernet Sauvignon. Long may Abrie and Jeanette continue!
"It was our desire to produce a Bordeaux Blend and so we planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted on carefully selected sites and took 9 years to reach maturity."
The grapes for this wine were harvested at full ripeness. The juice was then cold macerated and left uncrushed in open fermenters for 10 days during which time the skins were punched through the surface 3 times daily. Fermentation took 3 weeks and only the free run juice was used. The grapes were fermented whole with native yeasts and left for 5 weeks on their skins. Malolactic fermentation was then allowed to occur spontaneously in barrel before 24 months of barrel maturation in 1st and 2nd fill barrels. The wine is then bottled and left to mature at a controlled temperature for a further 4 years before being released for sale.
This wine is made using 33% Merlot, 33% Cabernet Franc, 18% Cabernet Sauvignon, 16% Petit Verdot.
The Work of Time is deep and concentrated on the nose, it opens up on the palate to reveal crisp cassis fruit with smoky edges and a hint of green pepper all hung on a ripe firm structure. It has excellent balance. This wine, rich, classic and complex, truly is a work of time. It will age well for up to 10 years.