In
the time of our ancestors grapes were harvested by hand, carried to the cellar
in baskets and placed uncrushed into open tanks to ferment with natural yeasts
into wine. In making our Whole Berry Cabernet Sauvignon we re-enact this lost
tradition. The red wine cellar has been carefully designed on a gravity flow
system. There are no pumps or crushers, so that the journey of the grape into
wine is undertaken in the traditional way. Whole Berry maceration is followed
by fermentation with natural yeasts, racking and one year's maturation in oak
barrels. The result is a velvety wine with softer tannins and classical varietal
characteristics. This traditional wine is unfiltered and unfined, which may
deposit a sediment and might require decanting.
Vintage
2006
Vineyard
Cabernet
Sauvignon 15-21 year-old vines, clone CA163 on 101/14 and R99
Yield
4 t/ha
Oenology
Harvested
10 March 2006 harvested at full seed ripeness 2-3 days maceration. Fermented
uncrushed in open fermenters for 2-3 weeks. Punched through twice daily
Bottling
Bottled without filtration or stabilization
Analysis
alcohol:
14% acidity: 6.45 pH: 3.25 FSO2: 39 at bottling TSO2: 100 RS: 2.7 g/l
For order
details or further information on the Springfield Estate Wines please contact
us at info@springfieldestate.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
Terroir
slope: very gentle, southerly soil: rocky and chalk climate: moderate summer
with low night temperatures, cold winter wind: cool south easterly ( summer
)
Origin
Robertson, South Africa
Fermentation
15 days alcoholic fermentation
100 % malolactic fermentation
Maturation
Wood maturation in new and second fill French oak
(Seguin Moreau)
