Miss Lucy

Ideally served chilled (8–10 °C), Miss Lucy pairs beautifully with seafood dishes—think grilled fish, prawns, sushi—and fresh salads.

Grapes sourced from Robertson, Western Cape, South Africa. The 2024 blend comprises Sauvignon Blanc 47%, Sémillon 24%, Pinot Gris 24%, and Sauvignon Gris 5%. Harvested at night with dry ice protection in February to preserve freshness. Yield is ~6 t/ha.

Lees ageing on the primary lees for approximately 100 days adds texture and complexity.

Juice was settled naturally at –3 °C for 3 weeks without enzymes. Underwent 21-day alcoholic fermentation, followed by ~100 days on primary lees. All transfers were done under CO₂; stabilized at –4 °C for 1–2 weeks, then fined with bentonite and filtered prior to bottling.

Set 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 farm has been in the family since 1898 and today, 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.