Whole Berry Cabernet Sauvignon

Pairs beautifully with grilled red meats—such as steak or lamb—as well as hard, mature cheeses. Also excellent with venison, hearty stews, and richly flavored dishes that match its structured yet silky profile.

Sourced from vines aged 26–32 years, clone CA163 grafted onto 101/14 and R99 rootstocks in Springfield Estate’s gently sloped, rocky‑chalk soils of Robertson in South Africa’s Breede River Valley. The climate features moderate summers with cool nights and southeasterly winds. Yield approximated at 5 t/ha.

Aged for 12 months in new and second‑fill French oak barrels (Seguin Moreau) before bottling. No filtration or stabilization was applied.

Grapes were harvested in March 2022 at full seed ripeness, underwent a 2–3 day cold maceration, then fermented whole‑berry (uncrushed clusters) in open fermenters for approximately 15 days. Natural wild yeast drove fermentation; malolactic fermentation completed in barrel. The wine was bottled unfined, unfiltered, and unstabilized.

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.