Springfield Estate Cabernet Sauvignon Whole Berry 2008

Previously available for: $23.83
3.33 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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Bit rough for a cab Sauvignon but class wine 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.

View Recipe


User Reviews for Springfield Estate Cabernet Sauvignon Whole Berry

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Snooth User: matuszkpl
7649949
4.00 5
04/16/2011

Bit rough for a cab Sauvignon but class wine


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." In the time of our ancestors grapes were harvested by hand, carried to the cellar in baskets and placed uncrushed into open tanks to ferment with natural yeasts into wine. In making our Whole Berry Cabernet Sauvignon we re-enact this lost tradition. The red wine cellar has been carefully designed on a gravity flow system. There are no pumps or crushers, so that the journey of the grape into wine is undertaken in the traditional way. 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 a sediment and might require decanting.

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." In the time of our ancestors grapes were harvested by hand, carried to the cellar in baskets and placed uncrushed into open tanks to ferment with natural yeasts into wine. In making our Whole Berry Cabernet Sauvignon we re-enact this lost tradition. The red wine cellar has been carefully designed on a gravity flow system. There are no pumps or crushers, so that the journey of the grape into wine is undertaken in the traditional way. 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 a sediment and might require decanting.

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