The fourth-generation Springfield Estate is now run by dedicated owners Jeanette and Abrie Bruwer, whose ancestors were French Huguenots from the Loire Valley who emigrated to South Africa in 1688. Springfield Estate is situated in the Robertson Valley and is surrounded by the McGregor and Langeberg ranges.
Oenologist Abrie Bruwer relies entirely on the terroir, the lowest yields, and the peak ripeness of the grapes. The wines are fermented exclusively with natural yeasts. Filtration is completely omitted to preserve the typical aromas of the region. The grapes are harvested by hand and placed unharmed in large, open tanks to ferment with natural yeasts. There are no pumps or wine presses in the red wine cellar, so the wine ferments naturally and traditionally for about 15 days, and the must is pumped around twice a day by hand. Maceration takes place for over a year in French oak barrels. The result is full-bodied, smooth wines with few tannins.
The glass reveals the traditional, elegant Cabernet with a complex bouquet and nuanced aromas of red fruit and spices on the palate. A powerful and broad aroma, tobacco and spices, blackcurrant, leather and cedar, vanilla, pure intensity, deliciously sweet fruit. This Methode Ancienne Cabernet Sauvignon Springfield has a distinctly powerful flavor, filling the mouth with breadth, intense pepperiness, vanilla, leather, and blackcurrant, beautiful tannins, and a delightful finish, length, and complexity.
