Springfield Whole Berry Cabernet Sauvignon 2018


About the Wine

In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.


Wine Analysis

Wine of Origin : Robertson, South Africa.
Cultivars: Cabernet Suavignon 100%.
Total Acid: 6.36 g/l
Residual Sugar: 1.69 g/l
Alcohol: 13.5 %