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Springfield Estate

The Bruères were French Huguenots and in 1688, fleeing religious persecution, they arrived in South Africa from the Loire Valley carrying bundles of vines. It is the ninth generation descendants of these immigrants, brother and sister Abrie and Jeanette Bruwer who now own Springfield, which has been in the Bruwer family since 1898, and the siblings are the fourth generation to grow vines on the Springfield farm. Abrie takes care of the vineyards and makes the wine and Jeanette is in charge of sales and marketing. Springfield are located in the breathtaking Robertson Valley, on the banks of the Breed River in the Western Cape of South Africa. The mountain-ringed Robertson Valley benefits from a cool south-easterly breeze, but the Springfield terroir is extreme and unforgiving and often monumental efforts are needed to plant the vines, sometimes even requiring dynamite! The estate has many different soil types. Some areas are very rocky, comprised of around 70% quartz rock, others are rich in lime, similar to soils found in Burgundy and Sancerre and near the banks of the Breede River it is sandy loam. This combination allows them to make a range of complex, terroir-driven wines from site specific locations, where the character and individuality of the grapes shine. Springfield farm sustainably and organically, cultivating Sauvignon Blanc, Chardonnay, Albariño, Semillon, Pinot Gris, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Pinto Noir. They believe that good wine is grown, not made, and they would rather intervene in the vineyard than in the cellar. Springfield are passionate about what they do, and their need for perfection is driven by honour. Their motto is “Made on Honour”, and this applies to every facet of their being and guides every step they take. Winemaking is innovative and unconventional, Springfield want to produce wine as naturally as possible with minimal manipulation, and they pretty much leave the wine to make itself, as it was done centuries ago. Mostly native yeasts are used to ferment and fermentations are long. This is a volatile process as yeast can be mercurial and it can be a risky business, that sometimes leads to loss of vintages. The wines are bottled unfined and unfiltered wherever possible. For the red wines no pumps, crushers or presses are used. The grapes are transported to the cellar using a gravity flow system and fermented whole. They have dedicated barrel and bottle ageing cellars, ageing wine for two years in barrel and four in bottle, or as long as they feel it necessary before release. Their Méthode Ancienne Chardonnay and Cabernet Sauvignon wines use an ancient Burgundy style of winemaking rarely seen in the new world. The entire range of handcrafted wines really are something special. Individual wines of outstanding quality, Made on Honour!