Platters Awards 4*
Springfield adopts a minimal-intervention approach in making its Whole Berry Cabernet Sauvignon. On the fragrant nose aromas of red fruit. The palate is medium-bodied and pleasant, a great concentration of intense fruit flavours with a lot of soft and fine-grained tannins and full, velvety, long fruit finish.
The wine takes its name, ‘Whole Berry’ from its vinification – with grapes macerated whole, then fermented with natural yeasts, racked, and finally matured in French oak barrels for one year. The wine has a velvety-smooth texture with soft tannins and typical Cabernet Sauvignon notes of red fruits and hints of cedar. Because the wine is made more traditionally without filtering or fining, it may require decanting to avoid sediment.
In the time of our ancestors grapes were harvested by hand, carried to the cellar in baskets and placed uncrushed into open tanks to ferment with natural yeasts into wine. In making the Whole Berry Cabernet Sauvignon this lost tradition is re-enacted. The red wine cellar has been carefully designed on a gravity flow system. There are no pumps or crushers, so that the journey of the grape into wine is undertaken in the traditional way.Estate
Set in the heart of the mountain-ringed Robertson Valley in South Africa's Western Cape Province, Springfield Estate is a vibrant, family-run wine farm. It is owned by the Bruwer family, fourth-generation wine farmers and ninth-generation descendants of the Bruères, French Huguenots who came to South Africa from the Loire in 1688 with bundles of vines under their arms.
Alcohol: 13.5% vol
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