Springfield Estate is a leading winery located in the Western Cape province of South Africa. The Work of Time Bordeaux Blend is one of their finest red wines. This wine comprises a blend of Cabernet Sauvignon, Petit Verdot, Merlot, and Cabernet Franc, aged for 34 months in French oak barrels. The result is an opulent wine with an intense, deep ruby color and aromas of black fruit, herbs, and spices. It has a full-bodied palate with well-structured tannins and flavors of dark fruit, chocolate, and coffee. This wine pairs well with rich, hearty meals and is best enjoyed after at least five to ten years of cellaring.

Tasting Notes

Quite deep and concentrated on the nose, it displays an array of aromas of dark berries, smoke, cedar, iron, tobacco, pepper and liquorice. It opens up on the palate to reveal crisp cassis fruit and cherry with smoky tobacco edges and a hint of green pepper all hung on a ripe firm structure. Excellent balance.

About the Winery

The history of Springfield Estate wines can be traced back to as early as 1688 when the France-based Huguenots family landed in South Africa with vines. Today, this winery is a family-run group that is managed by the brother-sister duo of Abrie and Jeanette Bruwer, the 9th generation descendants of the Huguenots. Located in the backdrop of the mountains of the Robertson Valley in the Western Cape of South Africa, the Springfield Estate Winery is excellently managed by the winemaking expertise of Abrie and the marketing brilliance of Jeanette.

The Springfield soils are known for their rocky texture, which makes planting the vines a huge challenge. Though almost 70% of the soils in this region are made from quartz rock, they are rich in lime content. The grapes for this brand of wines are also cultivated in the vineyards of Breed River, where the soils are sandy-loamy in texture. These vineyards are clearly arranged according to their soil type, so that they can produce the ripest and most flavourful of fruits.

The cellars of Springfield Estate were constructed around 1902 and an important highlight of this brand is that the team uses risky, modern and traditional winemaking methods to produce the highest quality of wine ever of this region. The grapes are hand-picked and undergo a very natural process of pressing and fermentation here. You cannot find any pumps or crushers here. The cellar makes use of the natural gravity system for transportation of the grapes, so that they aren’t damaged.

The cellars are equipped with bottle ageing and barrel ageing techniques. After they are fermented well, the wines are barrel-aged for 2 years and bottle-aged for 4 years, so that their flavours are fully retained by the time they are released into the market. Springfield Estate uses only natural, wild yeast for fermentation to protect the character of the grapes.

https://www.springfieldestate.com

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