Springfield Estate - The Vineyards

During times of flood irrigation the vineyards were planted in a north-south direction. Whole blocks of vineyards have been re-aligned and today noble cultivars are planted in an east-west direction to ensure more even ripening, maximize protection against the scorching sun and optimise the effect of a cool south-easterly breeze.

It has often been said that vines deliver best where they have to battle for survival. Hostile, rocky and unforgiving: this is the Springfield terroir. The ground is so impermeable that it takes hard work and strong hands to plant the vines, put up trellising poles and work organic material back into the soil. The soil, like that in the prime regions of Burgundy and Sancerre, is high in lime. From vines grown in this soil come grapes that showcase fruit. Other vineyards on the clay banks of the Breede River that runs through the estate provide grapes with concentration. Blended, these grapes produce wines with structure and body.

Vineyard practices include site-specific planting of virus-free clones, and careful canopy management by using new pruning methods introduced after the winemaker's visits to France where he learnt from the masters. Pruning encourages growth in the new shoots which then hang down to shade grapes from the searing sun in the Robertson Valley. At the same time it controls vigorous growth to ensure that yields are kept low and that the vines are producing the best quality fruit. Irrigation is used only to relieve stress. The rocky soil makes this easy since vines planted in rocky soil show stress clearer than vines planted in other soil types. Minimum spraying is applied and a platoon of ducks keeps the vineyards free from snails.

Older vineyards have been replaced with new plantings of Cabernet Franc, Merlot and Pinot Noir and Springfield now has an equal amount of white and red plantings and production. In keeping with Springfield's philosophy of site-specific planting, each vineyard is planted in a site with soil and wind conditions and average temperatures considered best for the particular variety.

Chardonnay Low-yielding 20 year-old vines, established on calcareous outcrops deliver the perfect grapes for the innovative and often risky natural-yeast fermented Méthode Ancienne and Wild Yeast Chardonnay.

Sauvignon Blanc Springfield has two single-vineyard varietal Sauvignon Blancs, each testimony to a site-specific terroir. Although situated next to the Special Cuvée Sauvignon Blanc vineyard, the Life From Stone vineyard has a different altitude and average temperature, and is planted in completely different soil.

Colombar A low-yielding single-vineyard varietal planted in the alluvial soil on the banks of the Breede River produces the Colombar portion for the Colombar/Chardonnay blend.

Cabernet Franc The varietal of choice for the first replantings in an east-west direction. The first harvest is envisaged in 2001.

Merlot Extensive Merlot vineyards have been planted in the Red Karroo soils on the estate. The first Merlot was pressed during the 2000 harvest.

Pinot Noir The Dijon 113 clone, planted on an extremely rocky southerly slope, with narrow rows and close vine spacing. The first harvest is envisaged in 2001.

Cabernet Sauvignon Two thirds of the vineyards is planted in rocky clay with an underlying rock bed, with the rest planted in lighter soils. Combinations of clones have been used with the oldest vineyards earmarked for the Méthode Ancienne Cabernet.