Sauvignon Blanc “Special Cuvée”

Ideal pairing includes fresh shellfish (oysters, prawns), goat’s or feta cheeses, grilled calamari or tuna salad, and dishes with citrusy or herbaceous character. It also works beautifully as a crisp aperitif.

Sourced from approximately 35‑ to 40‑year‑old ungrafted Sauvignon Blanc vines (clone SB2 on Ramsey rootstock) planted in sandy alluvial and Table Mountain sandstone soils in Springfield Estate’s prime riverine sites near the Breede River in Robertson, Western Cape. Yield is around 6 t/ha in a moderate summer climate with cool nights and southeasterly winds.

No oak ageing. Instead, extended lees ageing (approximately 100 days) in stainless steel prior to bottling contributed to texture and complexity.

Harvest occurred at night in February 2024, with dry‑ice protection, and a settling period at –3 °C for 2–3 weeks before fermentation. Alcoholic fermentation lasted around 18 days, followed by approximately 100 days of lees contact. The wine was racked only twice under CO₂, fined with bentonite, lightly filtered (2.5 μm), stabilized at –3 °C for tartrates, then bottled under minimal intervention.

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.