Springfield is a traditional winery whose philosophy is to keep wine production and operations as natural as possible. Winemaker Abrie Bruwers is passionate about Springfield wines, bringing immense expertise while minimizing intervention in the winery's production—a principle that has firmly established Springfield's reputation as a renowned producer of world-class wines. Regularly recognized with prestigious awards and accolades internationally, Springfield wines have become an integral part of the wine world.
The soil typically consists of various quartz and loose layers. The climate is temperate in summer, with warm days and cooler nights. It is cold in winter. This Cabernet Sauvignon comes from vines averaging 15-21 years old. The vines are cultivated year-round, even in the vineyard. The harvest is strictly selected, and only the finest grapes are brought in. To create a delicious, juicy wine, the whole, uncrushed bunches are simply destemmed and transported only using a gravity flow system. Whole-berry maceration is followed by fermentation with natural yeasts, racking, and a year of aging in oak barrels. The result is a velvety wine with softer tannins and classic varietal characteristics.
The Springfield Whole Berry Cabernet Sauvignon pours into the glass with a brilliant ruby red color. The nose offers enticing aromas of blackberries and finely honed red fruit. There are also slightly spicy notes of carnation and rose.
On the palate, the fruity aroma of dark berries is complemented by a light woody note. The wine is complex, yet very full-bodied and classic. We are impressed by its concentration, which never becomes overpowering. Extremely mature and soft tannic structure with a pleasant acidity. The finish is long and characterized by captivating aromas. It's best to decant it before drinking: this allows the flavors to fully develop. Pairs well with mature cheeses and robust meats.
