SPRINGFIELD WHOLE BERRY CABERNET SAUVIGNON

6 in stock

R185,00

WHY IS IT SPECIAL?

By foregoing crushing and embracing whole-berry fermentation, the wine preserves the integrity of the fruit and yields a texture and flavour profile distinct from conventional Cabernets. The cool nights and chalky soils of Robertson contribute to freshness and subtle minerality, making this a standout for those seeking a South African Cabernet with distinctive style and good value.

REVIEWS/AWARDS

Vinum Wine Magazine: 16/20
Falstaff: 89/100

TASTING NOTES:

Nose: The bouquet opens with vibrant aromas of blackcurrant, blueberry, and wild cherry, layered with hints of violet florals, graphite, cedar spice, and a touch of smoked tobacco.

Palate: Medium-to-full bodied with smooth entry, it displays flavours of ripe black cherry, plum, dark chocolate and cassis. The whole-berry approach brings finesse to the tannins, while the barrel ageing adds refined oak spice and a hint of liquorice.

Finish: The finish is long and polished — lingering notes of dark fruit, cocoa nibs, and soft graphite minerals with a clean, fresh acidity that keeps the wine lively. Due to being unfiltered, some sediment may form, and decanting is recommended.

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Product details

Springfield Whole Berry Cabernet Sauvignon. Crafted by Springfield Estate in Robertson, South Africa, this Cabernet Sauvignon is made using whole-berry maceration (uncrushed bunches) and natural yeasts, then matured for one year in French oak barrels. The result is a velvety, minimally-intervened expression of Cabernet with softer tannins and pure varietal character.

For Collectors: While not positioned as a top-tier investment wine, this Cabernet offers excellent QPR and thoughtful craftsmanship. It’s best enjoyed now through the next 3–6 years (depending on vintage and storage) with good upside for cellaring thanks to its structure and minimal intervention.

Additional information

Volume	750ml
Quantity	Single

Food Pairing

A great match for grilled rib-eye steak, roast leg of lamb, venison medallions, or aged Gouda/Parmigiano-Reggiano. Its texture and flavour profile also pair well with vegetarian dishes featuring mushrooms and earthy flavours.