Fermented in barrel with wild yeast, with no fining or filtration, the soft lime notes combine with a touch of nectarine, orange zest, vanilla and a rich butteriness from oak ageing. Complex but understated, this is a unique wine that harks back to historical winemaking practises in Burgundy. Decanting encouraged.
Set in the heart of the mountain-ringed Robertson Valley in South Africa’s Western Cape Province, Springfield Estate is a vibrant, family-run wine farm. It is owned by the Bruwer family, fourth-generation wine farmers and ninth-generation descendants of the Bruères, French Huguenots who came to South Africa from the Loire in 1688 with bundles of vines under their arms. Now run by siblings Abrie and Jeanette Bruwer.