Whole Berry Cabernet Sauvignon
Description
In the days of our ancestors, the grapes were harvested by hand, carried to the cellar in baskets and stored uncrushed in open tanks where they fermented with natural wine yeasts. In making our Cabernet Sauvignon from whole berries, we are reviving this lost tradition. The red wine cellar was carefully designed on a gravity system. There are no pumps or crushers, so the grapes travel to the wine in the traditional way. Maceration of whole berries is followed by fermentation with natural yeasts, racking and a year's maturation in oak barrels. The result is a velvety wine with finer tannins and classic varietal characteristics. This traditional wine is unfiltered and unrefined, which can lead to sedimentation and may require decanting.
WINEYARDS
25-31 years old Cabernet Sauvignon vines, rocky and chalky subsoil.
PRODUCTION
Harvested from Robertson vineyards in March 2020, , 15 days of alcoholic fermentation, 100% malolactic fermentation.
ANALYSIS
Alc%: 13.5%
pH: 3.6
TA: 6.20 g/L
RS: 1.7 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.