Springfield Estate (Robertson) is owned by the Bruwer family, fourth-generation winemakers and ninth-generation descendants of the Bruères. These were French Huguenots who arrived in South Africa from the Loire Valley in 1688, carrying bundles of vines under their arms. They have complete faith in nature and therefore use a lot of natural yeasts from the grape skins. It's a risk, but when it works out, the result is truly exceptional wine.
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 Sauvignon Blanc grapes are harvested at night in February. Alcoholic fermentation then takes place for 21 days. The wine then rests on the lees for 100 days. This ultimately results in a straw-yellow wine with fresh green reflections in the glass, exuding a bouquet of fragrant herbs and mineral notes of slate and flint, contributing to a remarkable complexity. These mineral notes continue on the palate, complemented by hints of red pepper. Stylish and elegant with fresh acidity, it concludes with an impressive and seemingly endless finish.
