Springfield Estate

Springfield Estate produces a range of wines that are nonpareil. The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir.

They believe that a good farmer is an observant one. At Springfield, they would rather intervene in the vineyard than in the cellar. Good wine is grown, not made.

Springfield wines are made traditionally and according to ancient methods. Most of the wines are fermented using natural wild yeasts found on the grape skins – high-risk winemaking that leads to lost vintages every few years, yet it results in wine we are proud to have in our portfolio.

Springfield’s cellar dates back to 1902 and shows off their back-to-basics and minimum manipulation approach to winemaking. The basic philosophy of minimal intervention is followed throughout the winemaking process.

Our motto, Made on Honour, affects every facet of our being. Every day, thousands of tiny decisions need to be made on the Estate. Every decision made, must be the best decision for the wine – not necessarily the decision that is easiest on our pockets or the decision that is the simplest solution.

Springfield Estate

Minimal intervention is Springfield’s raison d’etre. Winemaking is kept as simple as possible. Fermentation is left to the natural yeasts. Fining and filtering are used only where necessary. Specialization is the other theme at Springfield. Each wine is grown on its own site-specific terroir, ensuring each cultivar and wine reflects it’s true and natural potential.

Red Wines

Methode Ancienne Cabernet Sauvignon

Established on a rock-infested outcrop, these Cabernet Sauvignon vines consistently produce fine wine. Bearing a mere 17-20 barrels of premium Cabernet a year, this wine is aged in their cellar for two years in new French barriques, and a further four years in the bottles prior to its release. In order to achieve a luscious, juicy wine, the winemaker tries to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking, and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting. 100% Cabernet Sauvignon.

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Red Wines

Whole Berry Cabernet

With as little intervention in the cellar as possible, this wine is made with simply de-stemmed, the whole, uncrushed bunches, which are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking, and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting. 100% Cabernet Sauvignon.

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Red Wines

Thunderchild

This classical Bordeaux blend was created by using the ancient technique of fermenting uncrushed berries with native yeast from the grapes. After aging for one year in French barrels, it was bottled without finings or filtration. A further 12 months bottle aging took place prior to release. 48% Merlot, 19% Cabernet Sauvignon, 33% Cabernet Franc.

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White Wines

Methode Ancienne Chardonnay

Springfield Estate Méthode Ancienne Chardonnay 2012 is in the ancient style of Burgundy, rarely is this technique with wild yeast and no fining/filtration used in the new world. Thus, a wine of distinctive and classical character, it will develop slowly and is made to last. Nuances of lime, Cointreau, and oranges – a big wine with classical character! 100% Chardonnay.

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White Wines

Wild Yeast Chardonnay

Wild Yeast Chardonnay is fermented using the native, wild yeasts that occur naturally on the skins of the grapes. Unwooded, it is fermented in underground cement tanks in a slow, volatile process that can take anywhere between 6 – 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts. It can be enjoyed for the next 3- 4 years. 100% Chardonnay.

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White Wines

Special Cuvée Sauvignon Blanc

Originating from 35-year-old vines rooted in sandy alluvial soil in the estate’s riverine area, this cuvée, or blend, is achieved by two pickings – one earlier in the harvest and another slightly later. Grown in the estate’s prime site for Sauvignon Blanc, this results in a complex wine, with a sensuous combination of passion fruit, nettles, and minerality. Will mature beautifully for 2-4 years. 100% Sauvignon Blanc.

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White Wines

Life from Stone Sauvignon Blanc

Life from Stone derives its name from the incredibly rocky soils in which it is grown. Every year the vineyard battles against nature in order to produce highly concentrated, powerful wines with a flinty, mineral character true to the quartz rock in which it is grown. A true expression of the site’s terroir, this wine will drink well now or can be enjoyed in the next 2-3 years. 100% Sauvignon Blanc.

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White Wines

Albariño

Redolent and full-bodied white wine with apricot, nectarine, and floral aromas, yet with a saline minerality and bright acidity, it’s a wine that continues to captivate us to this day. 100% Albariño.

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