Springfield Whole Berry Cabernet Sauvignon 2018
In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. 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 sediment and might require decanting.
Cabernet Sauvignon 23-29 year-old vines,
clone CA163 on 101/14 and R99
Robertson, South Africa
Harvested March 2018
harvested at full seed ripeness
2-3 days cold maceration
fermented uncrushed in open fermenters for 2-3 weeks
punched through 3 times daily; pumped over 3 times daily
15 days alcoholic fermentation
100 % malolactic fermentation
wood maturation in new and second fill French oak (Seguin Moreau)
bottled without filtration or stabilization
Acidity: 6.36 g/l
FSO2: 39 mg/l at bottling
Sugar: 1.69 g/l
Slope: Very gentle southerly
Soil: rocky and chalk
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)