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Slurp.co.uk GBP 12.50 750ml
USD $

Springfield Estate Whole Berry Cabernet Sauvignon 2014

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. The result is a velvety wine with softer tannins and classical varietal black fruit characteristics. This traditional wine is unfiltered and unfined, which may deposit a sediment and might require decanting. Accompany with roast beef. Drink now to 2019+.

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Springfield Estate:
Springfield Estate is a winery located in Robertson Valley in the Western Cape of South Africa that has been in the Bruwer family (descendants of Bruères of the Loire, France) for four generations. The grapes for these handcrafted wines are grown in lime-rich soils with rocky, clay and sandy elements. The nearby Breede River acts as a climate moderator, cooling the vineyards in the hea... Read more
Springfield Estate is a winery located in Robertson Valley in the Western Cape of South Africa that has been in the Bruwer family (descendants of Bruères of the Loire, France) for four generations. The grapes for these handcrafted wines are grown in lime-rich soils with rocky, clay and sandy elements. The nearby Breede River acts as a climate moderator, cooling the vineyards in the heat of summer to balance the fruit. Their motto: “from the grape to the bottle with care and passion.” The estate specializes in Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Bordeaux blends and Pinot Noir.  Read less

Member Reviews for Springfield Estate Whole Berry Cabernet Sauvignon

Add your review
Snooth User: matuszkpl
7649949
4.00 5
Vintage: 2008 04/16/2011

Bit rough for a cab Sauvignon but class wine


Snooth User: orleansag
1218116
3.50 5
Vintage: 2006 01/16/2009

I had this wine for the first time in Cape Town. It's quite nice. I don't know too many specific review terms. But it is not too powerful of a Cab, but it's not weak either. Seems to have a good finish...not strong in alcohol taste. I've ordered several in the past and have enjoyed them each time.


Snooth User: Mad Margaret
2468174
4.50 5
Vintage: 2006 09/02/2009

We had this when we visited the estate (while on honeymoon). It is a fabulous wine. We bought a couple of bottles to lay down for a couple of years.


Snooth User: Piccolo9
310680
4.00 5
Vintage: 2003 09/14/2007

Four glasses


Snooth User: Slapshot73
9826821
2.50 5
Vintage: 2001 12/09/2008

Two and a half glasses



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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. The result is a velvety wine with softer tannins and classical varietal black fruit characteristics. This traditional wine is unfiltered and unfined, which may deposit a sediment and might require decanting. Accompany with roast beef. Drink now to 2019+.

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