Springfield Estate, Whole Berry Cabernet Sauvignon 2021
Springfield Estate, Whole Berry Cabernet Sauvignon 2021 is a dry, full-bodied red from Cabernet Sauvignon (Breedekloof, South Africa), in the rich, smooth reds style. Tannins are moderate and acidity fresh; oak influence is noticeable. Good with steak, lamb, beef stew, chilli con carne.
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|---|---|---|---|---|
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Product Information Country South Africa Region Robertson Grape Variety Cabernet Sauvignon Vintage 2021 ABV 13.5 % Experience the elegance of Springfield Estate Whole Berry Cabernet Sauvignon 2021, a handcrafted red wine from the heart of South Africa’s Robertson Valley. This premium Cabernet Sauvignon is made using a minimal-intervention winemaking process, allowing the natural beauty of the grapes to shine. Grown in ancient, rocky soils and harvested by hand, the grapes are gently de-stemmed and kept whole, then transferred via gravity flow to preserve their integrity. Natural fermentation with indigenous yeasts, followed by whole berry maceration, imparts depth and complexity. Aged for 12 months in oak barrels, this wine is unfiltered and unfined, maintaining purity and character. On the nose, expect aromas of ripe blackcurrant, plum, and a touch of tobacco. The palate is layered with dark berry flavours, hints of cedar, and subtle spice, delivering a medium to full-bodied red wine with fine tannins and a smooth, velvety finish. Perfect for decanting before a special dinner or cellaring for years to come, this artisanal Cabernet Sauvignon pairs beautifully with grilled meats, aged cheeses, and hearty stews. Springfield Estate Wines is a heritage-rich, family-owned winery located in the heart of Robertson Valley, Western Cape, South Africa. With roots tracing back to 1688, when the Huguenot ancestors brought vine cuttings from France, Springfield Estate has been cultivating fine wines for over nine generations. Today, the estate is run by winemaker Abrie Bruwer and his sister Jeanette Bruwer, who continue the family's proud winemaking legacy. Together, they blend traditional winemaking methods with bold, modern techniques to craft some of the most distinctive wines in South Africa. Unique Terroir for Exceptional Wines Springfield Estate is set against the dramatic backdrop of the Robertson mountains. The estate's vineyards are planted in rocky quartz and limestone soils, which create tough growing conditions that result in low yields and intensely flavourful grapes. In addition to the estate's main vineyards, the Breedekloof vineyards, with their sandy-loam soils, offer an ideal environment for cultivating aromatic white grape varietals. Each vineyard block is meticulously organised by soil type to optimize grape ripeness and flavour. Natural Winemaking with Gravity-Fed Cellars At Springfield Estate, the winemaking philosophy is all about minimal intervention and letting the grapes express their natural character. The hand-harvested grapes are gently pressed and fermented without the use of pumps or crushers. Instead, the winery uses a gravity-flow system to move the juice, preserving the integrity of the fruit. Fermentation is carried out using only wild, indigenous yeasts, allowing the wine to reflect the true terroir of Robertson Valley. After fermentation, the wines undergo barrel ageing for two years and bottle ageing for an additional four years, ensuring maximum flavour development before release.