wine is grown, not made
by our ancestors". So the estate produces site-specific wines whose terroir
makes them special. Bruwer explains his natural approach to winemaking: "To
be good natural farmers we need to be observant. We can use all sorts of fancy
machines to tell us how much water is in the soil but at the end of the day
you need to look at the vine, see if it is under stress, and act accordingly
… We'd rather intervene in the vineyard than in the cellar. Site-specific planting
of virus-free clones, and pruning that encourages vigorous growth in the new
shoots to shade the grapes from the searing sun are some of the methods we employ
to draw the best from our grapes. In winemaking, we believe in minimal intervention
if the result is to reflect our unique terroir. This implies cellar techniques
such as leaving our wines on the lees for up to one year, no sterile filtering
and a policy of maturation that integrates fruit and wood for balance and structure."
winemaking process is kept as direct and uncomplicated as possible so that the
natural elements in the wine can speak for themselves; so that the wine can
"make itself", so to speak, with the least possible interference. In keeping
with this natural approach to winemaking, fining and filtration is kept to a
minimum in the cellar, except for the Sauvignons which have to be fined and
details or further information on the Springfield Estate Wines please contact
us at email@example.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
Estate is a traditional, family-run wine farm, which believes in producing wine
as naturally as possible. Viticulturist and winemaker Abrie Bruwer is passionate
about wine and his policy of minimal intervention in the cellar has established
the estate's reputation as a serious producer of world-class wines.
is part of the driving force behind this philosophy. At Springfield the belief
is that "terroir is a gift from God,
natural approach to winemaking starts with eco-friendly practices in the vineyards.
Minimum spraying is applied and a platoon of snail-eating ducks patrols the
vineyards. Irrigation is used only to relieve grape stress.
possible grapes are harvested at night so that the winemaker can work with them
at their coolest. This helps maintain the concentration of fruit flavours and
enhances their varietal characteristics. The grapes are handled as little as
possible and the wine is never pumped if it can be avoided, since this harms
the fermentation process. Filtering is kept to an absolute minimum. "Sterile
filtering results in much of the unique flavours of our country's best wines
ending up on the cellar floor", says winemaker, Abrie Bruwer.
of using commercial yeasts in the fermentation process, the use of natural,
wild yeast that adheres to the skins of the grapes when harvested is practised
to a large extent. "If the wild yeast works, it is worth it a hundred times
over even if it only happens once in three years", is the winemaker's
justification of what many conventional winemakers regard as high-risk winemaking.
success is proof that with attention to detail and the experience of history
and time, great wines can be produced with minimal intervention.