The Work of Time
Description
Time, a lost element in today's winemaking, can be so valuable - and it's free. Our desire was to make a Bordeaux blend, so we planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted in carefully selected sites and took 9 years to reach a level of ripeness that we could safely use for the first vintage (2001). The grapes were fermented with natural yeasts (true to our ancient custom) and left on the skins for 5 weeks. This was followed by a slow 2 years of barrel ageing and a further 4 years of bottle ageing. Finally, we released this wine rich, classic and complex from age - vine and wine. This long wait, justified only by our passion, is bearing fruit. It is called "Work of Time".
WINEYARDS
30-year-old vines, rocky and chalky subsoil.
PRODUCTION
Harvested from Robertson vineyards, cold maceration in open fermenters for 10 days, 3-week alcoholic fermentation; 100% spontaneous malolactic fermentation in barrel, 24 months barrel ageing
ANALYSIS
Alc%: 14.4%
pH: 3.43
TA: 6.58 g/L
RS: 2.23 g/L
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Located in the heart of the mountainous Robertson Valley in the Western Cape of South Africa, Springfield Estate Winery is a family-owned wine farm owned by ninth-generation descendants of French Huguenots who came to South Africa from the Loire in 1688 with bundles of vines under their arms.
The farm has been in the family since 1898 and today the Bruwer family thrives on a combination of sometimes risky winemaking techniques, traditional methods and modern technology, as well as a sense of practicality and a dogged determination, which the family has carried with them from a lifetime on the land, to handcraft wine in keeping with their motto: Made on Honour.