Springfield Estate Whole Berry Cabernet Sauvignon 2017

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.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Springfield Estate

winemaker : Abrie Bruwer

wine of origin : Robertson

analysis : alc : 13.5 % vol rs : 2.4 g/l pH : 3.49 ta : 6.25 g/l fso2 : 39 mg/l

type : Red style : Dry body : Soft wooded

pack : Bottle size : 750ml closure : Cork

in the vineyard :

Cabernet Sauvignon 22-28 year-old vines,
clone CA163 on 101/14 and R99
Slope: Very gentle southerly
Soil: rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)

about the harvest: Yield: 5 t/ha
Harvested March 2017
harvested 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. 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)
Filtration: bottled without filtration or stabilization

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