Springfield Estate The Work of Time 2016

Time – The lost element in today’s winemaking, can be so precious – yet it is free. It was our desire to produce a Bordeaux Blend and so we planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted on carefully selected sites and took 9 years to reach a level of maturity which we felt comfortable to use for the maiden vintage (2001). The grapes were fermented whole with native yeasts (true to our ancient custom) and left for 5 weeks on their skins. A slow 2 years of barrel maturation followed and a further 4 years of bottle maturation. Finally, we released this wine rich, classic and complex from age – of vines and wine. This long wait, justified only by our passion, does bear fruit. It’s called-“The Work of Time”.

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variety : Cabernet Franc [ 43% Merlot, 39% Cabernet Franc, 196% Cabernet Sauvignon, 2% Petit Verdot ]

winery : Springfield Estate

winemaker : Abrie Bruwer

wine of origin : Robertson

analysis : alc : 14.00 % vol rs : 2.1 g/l pH : 3.51 ta : 6.4 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

in the cellar : Harvested at full seed ripeness
Cold macerated uncrushed in open fermenters for 10 days
Punched through 3 times daily
3 Weeks alcoholic fermentation; Only free run used
100% Malolatic fermentation spontaneously in barrel
24 Months barrel maturation in 1st and 2nd fill
Sequin Moreau 300L
4 years bottle maturation at 14°C

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