Background

Springfield Estate, set in the Western Cape Robertson Valley, is owned by the fourth generation Bruwer family. Descendants of the Brueres who came to South Africa from the French Loire Valley in 1688.

The estate’s reputation was established in 1995 with a dramatic Sauvignon Blanc, which found instant success in markets both nationally and internationally. This wine, and the Springfield Chardonnays and Cabernet Sauvignons, are now served in restaurants and sold in stores throughout South Africa, Europe and in other markets abroad.

Minimal intervention is, in fact, one of Abrie Bruwer’s trademarks, since this winemaker uses only the best vintages, allows the wine to develop naturally, and therefore the terroir to express itself. This implies cellar techniques such as the native or wild yeasts, leaving wines for up to one year on the lees, no sterile filtering, and a policy of maturation that integrates fruit and wood for balance and structure.

The climate of Robertson mountain-ringed valley is harsh, with soaring summer day temperatures and cool to very cold nights. Annual rainfall is approximately only 200ml, so controlled irrigation is practised throughout this region, resulting in grapes flavoured very differently from those grown elsewhere. Vineyard practices are eco-friendly, with minimal spraying of pesticides.

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