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Springfield Estate Whole Berry Cabernet Sauvignon 2014

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.


variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winemaker : Abrie Bruwer
wine of origin : Robertson
analysis : alc : 13.5 % vol  rs : 2.1 g/l  pH : 3.5  ta : 6.2 g/l  fso2 : 40 mg/l  
type : Red  style : Dry  body : Soft   wooded
pack : Bottle  size : 750ml  closure : Cork  

in the vineyard : 

Vineyard: Cabernet Sauvignon 20-26 year-old vines
Clone: CA163 on 101/14 and R99 
Yield: 5t/ha

Terroir
Slope: Very gentle, southerly
Soil: Rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)

about the harvest: Harvested in March 2013 and at full seed ripeness.

in the cellar : 

In order to achieve a luscious, juicy wine, we try 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.

2-3 days cold maceration.
Fermented uncrushed in open fermenters for 2-3 weeks.
Punched through 3 times daily; Pumped over 3 times daily.

Fermentation
15 days alcoholic fermentation
100 % malolactic fermentation

Maturation
Wood maturation in new and second fill French oak (Seguin Moreau)

Bottling
Bottled without filtration or stabilisation.

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