et in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run 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 present generation to tend the rocky Springfield soils, brother-and-sister team Abrie and Jeanette Bruwer,
are the 4th generation to do so, and are prepared to take risks to do what they love best – making wine. Assisted by a team of dedicated workers, many of whom have been with the Bruwers for decades, winemaker and viticulturist Abrie keeps a watchful eye on the vineyards and the wines, while sister Jeanette co-ordinates the marketing of the wines both locally and abroad. Back on
the estate, she’s hands on, involved in everything from preparing the soil for new plantings to driving the forklift. Using a combination of sometimes risky winemaking techniques, traditional methods and modern technology, along with a sense of practicality and dogged determination borne from living off the land all their lives, the Bruwer family is able to handcraft wine true to its motto: Made on Honour.