The Work Of Time Red Blend

This wine is a superb match for grilled or roasted red meats—especially steak, lamb or game—as well as richly seasoned dishes, hard mature cheeses and spiced tomato‑based fare such as savory curries.

Located in the Robertson region of the Western Cape, South Africa, Springfield Estate is planted on calcareous, chalk and quartz‑rich slopes in a relatively dry Klein Karoo microclimate. Vines were planted in carefully selected sites and required nine years to reach full maturity before harvesting for the 2019 vintage.

Barrel maturation lasted 24 months in first‑ and second‑fill French oak (Sequin Moreau 300 L barrels), followed by a further four years of bottle ageing held at a controlled 14 °C before release.

Grapes were harvested at full seed ripeness and cold macerated whole (uncrushed) in open fermenters for approximately 10 days, with fermentation conducted by native wild yeasts over up to three weeks. Only free‑run juice was used. Full secondary (malolactic) fermentation occurred naturally in barrel. The wine is unfiltered, unfined and unstabilised at 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.