Sauvignon Blanc Life Stone

This wine pairs excellently with seafood dishes, fresh salads, and goat cheese. Its crisp acidity and mineral character also complement dishes featuring asparagus or marinated raw vegetables.

The Sauvignon Blanc grapes are sourced from 21–27-year-old vines (clone SB11E on R110 rootstock) planted at a density of 6,060 vines per hectare. The vineyard is situated on a gentle southerly slope in Robertson, South Africa, characterized by extremely rocky soils comprising 70% quartz and 30% soluble materials. The climate features moderate summers with low night temperatures and cold winters, with south-easterly winds prevailing in summer.

No oak ageing was employed. The wine was aged on its primary lees for 100 days to enhance complexity and mouthfeel.

Harvested at night in February 2025 with dry ice protection, the grapes underwent a 21-day alcoholic fermentation. The wine was then left on its primary lees for 100 days, with all racking performed under CO₂ to prevent oxidation. Stabilization occurred at -3ºC for 2–3 weeks, followed by fining with 80g/hl bentonite. Filtration was non-sterile, using only a 2.5-micron filter prior to bottling on the estate.

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.