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Springfield Estate Méthode Ancienne Cabernet Sauvignon 2011

Springfield Estate Méthode Ancienne Chardonnay 2011 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 (we hope) a lifetime. Tropical fruit nuances layered by lime and cream – a big wine with classical character!

Do not serve too cold, recommended at 13ºC - 14ºC. This traditional wine which is unfiltered and unfined may deposit a sediment, possibly requiring decanting.
variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon from single vineyard ]
winemaker : Abrie Bruwer
wine of origin : Robertson
analysis : alc : 13.78 % vol  rs : 2.9 g/l  pH : 3.3  ta : 6.1 g/l  fso2 : 16 mg/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 750ml  closure : Cork  

Bouquet will develop in glass from initially restrained to a full expression after 10 minutes. This wine is so to say alive inside the bottle and should be cellared lying down below 15ºC. The wax on the cork should be removed by chipping it with a knife prior to opening. With time decanting may become necessary as slight crystals and sediment may form.
in the vineyard : 


Vineyard: Chardonnay, 19 year old vines; Clone CY3 on 101/14
Yield: 2.5 t/ha
Slope: Very gentle, southerly
Soil: chalk and calcrete formations
Climate: Moderate summer with low night temperatures, cold winter
Wind: South Easterly (summer)
about the harvest: 

Harvested at night in March 2011.
in the cellar : 

No skin contact, oxidised must
Fermented from juice in the following:
30% new Nadalié 600L Perle Blanche
70% second fill 300L Seguin Moreau Haute Sutaie
Fermentation Native yeast, 55 days (followed by 100% MLF)
Maturation 12 months on lees in barrels
Bottling Unfiltered, unfined and unstabilized
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Springfield Estate Méthode Ancienne Cabernet Sauvignon 2011
Cabernet Sauvignon