Springfield Estate Cabernet Sauvignon 2002

Avg Price: €33.99
3.43 5 0.5
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Winemaker's Notes:

Brother and sister team Abrie and Jeanette Bruwer are the complete opposite of your typical university trained have-c...

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Klaus Ruesing Weingrosshandelung
Bergisch Gladbach, DE (4,400 mi)
EUR 33.99
USD $
750ml
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Breathing in this wine is like breathing in the forest. Bark, rock, sand, fresh mushrooms and lots of crisp, fresh air. On the palate it is spicy (... Read more

Springfield Methode Ancienne Cabernet Sauvignon 2002: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barr... Read more

Methode Ancienne Cabernet Sauvignon 2002 - Springfield: Methode Ancienne Cabernet Sauvignon 2002 - Rotwein von SpringfieldDie Rebstöcke aus denen d... Read more

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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User Reviews for Springfield Estate Cabernet Sauvignon

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Snooth User: Astarte10
16835925
4.00 5
Vintage: 2001 04/20/2009

Breathing in this wine is like breathing in the forest. Bark, rock, sand, fresh mushrooms and lots of crisp, fresh air. On the palate it is spicy (pepper and herbs) and intensely fruity, almost syrupy. It has berry-like fruit, mostly boysenberry and cranberry. Very rich. Full-bodied and full-flavored. Lots of vanilla. Good oak integration and tannins after 2 years in French oak and a further 3 in bottle prior to release. Somewhat bitter on the finish. Otherwise outstanding.


External Reviews for Springfield Estate Cabernet Sauvignon

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

Springfield Methode Ancienne Cabernet Sauvignon 2002: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barriques gereift (24 Monate), lagerfähig 10 - 15 Jahre ab JahrgangJahrgang: 2002Inhalt: 0,75 LRegion: RobertsonWeingut: SpringfieldRebsorte: Cabernet SauvignonRestzucker: 1,25 g/LiterRestsäure: 6,25 g/LiterAlkoholgehalt: 13,5 % Rotwein


External Review
Source: ONLINEWEINKELLER.de
04/19/2010

Methode Ancienne Cabernet Sauvignon 2002 - Springfield: Methode Ancienne Cabernet Sauvignon 2002 - Rotwein von SpringfieldDie Rebstöcke aus denen der Methode Ancienne Cabernet Sauvignon gewonnen wurde, wurden 1979 gepflanzt und haben noch niemals enttäuscht. Dieser Cabernet mit seinem vielschichtigen Bukett und seinen nuancenreichen Frucht- und Gewürznoten erscheint körperreich, mild, weich, langlebig, rund und schmeichelhaft. Nachdem Sie ihn eine Stunde vor dem Trinken belüftet haben, schmeckt er noch besser.Weingut: SpringfieldLand: SüdafrikaRegion: RobertsonRebsorte: 100% Cabernet SauvignonInhalt: 0,75 lAlkoholgehalt: 13,5 Vol.%Säuregehalt: 6,25 g/lRestsüße: 1,25 g/lEmpfohlene Serviertemperatur: 16 - 18 °CFassreife: in Barriques gereift (24 Monate)Lagerfähigkeit: 10 - 15 Jahre ab JahrgangAuszeichnungen des Springfield Methode Ancienne Cabernet Sauvignon 2002:4 Platter Stars Rotwein > Südafrika > Robertson


External Review
Vintage: 2001 08/02/2011

Farbe: kräftiges Rubin; Bouquet: sortentypisch, schöne Frucht, Zedernholz, feiner Steinpilzton; Körper: kräftiger Auftakt, satt, dicht, schöne Süsse, gut eingebundene Tannine, lang


Winemaker's Notes:

Brother and sister team Abrie and Jeanette Bruwer are the complete opposite of your typical university trained have-cultured-yeast-will-travel flying winemakers. Their wines are all about their rocky, unforgiving terroir in Robertson and stand head and shoulders above most producers for sheer quality. Their obsession is reflected in Abrie's philosophy; "I only want to sell wine I am proud of and I will only get a limited number of chances to do that in my life."

Brother and sister team Abrie and Jeanette Bruwer are the complete opposite of your typical university trained have-cultured-yeast-will-travel flying winemakers. Their wines are all about their rocky, unforgiving terroir in Robertson and stand head and shoulders above most producers for sheer quality. Their obsession is reflected in Abrie's philosophy; "I only want to sell wine I am proud of and I will only get a limited number of chances to do that in my life."

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