Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run wine farm owned by ninth-generation descendants of French Huguenots, who came to South Africa from the Loire in 1688 with bundles of vines under their arms.
The farm has been in the family since 1898 and today, using a combination of sometimes risky winemaking techniques, traditional methods and modern technology, along with a sense of practicality and dogged determination borne from living off the land all their lives, the Bruwer family is able to handcraft wine true to its motto: Made on Honour.
Springfield’s cellar dates back to 1902, and is geared towards our back-to-basics and minimum manipulation approach to winemaking. The basic philosophy of minimal intervention is followed throughout the wine making process. No pumps, crushers or presses are used in our red wine cellar; instead, grapes are transported using a gravity flow system and fermented whole, to limit any spoilage or damage to the delicate berry. Most of our wine is fermented using natural wild yeast, unpredictable and volatile process that takes months and is impossible to guide or control. The wine is then bottled unfiltered and unrefined wherever possible, as we believe that sterile filtering results in the best part of wine ending on the cellar floor. Dedicated barrel and bottle-ageing cellars allow us the luxury of ageing the wine for 2 years in barrels and 4 years in bottles as long as necessary until it is ready for release.
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