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.
In order to achieve a luscious, juicy wine, Springfield's winemakers try 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.
The grapes were harvested in March 2016 once they achieved full ripeness. It then underwent 2-3 days of cold maceration and was fermented uncrushed in open fermenters for 2-3 weeks. It was punched through 3 times daily and pumped over 3 times daily. The wine was then allowed to undergo 100 % malolactic fermentation. The wine was then matured in a combination of new and second fill French oak casks (Seguin Moreau) for 12 months. It was 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.