Whole Berry Cabernet Sauvignon
Springfield adopts a minimal-intervention approach in making its Whole Berry Cabernet Sauvignon. The wine takes its name, ‘Whole Berry’ from its vinification – with grapes macerated whole, then fermented with natural yeasts, racked, and finally matured in French oak barrels for one year. The wine has a velvety-smooth texture with soft tannins and typical Cabernet Sauvignon notes of red fruits and hints of cedar. Because the wine is made more traditionally without filtering or fining, it may require decanting to avoid sediment.
4,470 Ft 750 ml
2 in stock
| Weight | 1.5 kg |
|---|---|
| Colour | red |
| Style | |
| Évjárat |
| Region | Robertson, South Africa |
|---|
| Grape Varieties | 100% Cabernet Sauvignon |
|---|---|
| Alcohol Percentage | 13.5 % |
| Ph | 3.49 |
| Acidity | 6.25 g/L |
| Litre Price (HUF) | HUF 9933 / Litre |
| Awards | Tim Atkin - 89 Points Vinum Wine Magazine - 16 Points Platter’s Guide - 87 Points, 4 Stars |
|---|---|
| Aggregated Critic Score | 89 / 100 |
In the Cellar
Harvested March 2017 at full seed ripeness. 2-3 days cold maceration. Fermented uncrushed in open fermenters for 2-3 weeks. Punched through 3 times daily; pumped over 3 times daily. 15 days alcoholic fermentation, 100 % malolactic fermentation. Wood maturation in new and second fill French oak (Seguin Moreau). Bottled without filtration or stabilization.
About the winery: Springfield
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 Robertson Region
Dubbed the ‘valley of vines and roses’ and historically known for the breeding of champion racehorses, the Robertson district’s lime-rich soils make it eminently suitable for winegrowing. Many of the farms have been owned by the same family for generations. The Robertson district runs along the Breede River between the Langeberg and Riviersonderend mountain ranges. The valley offers many attractions and exciting outdoor activities, from river cruises to rafting, hiking and mountain biking. Robertson has the third most vineyard plantings in South Africa. Plantings of Colombard account for the most hectarage of white-wine varieties, followed by Chardonnay, Chenin Blanc and Sauvignon Blanc. The most widely planted red wine varieties are Cabernet Sauvignon, Shiraz and Pinotage. Robertson is renowned for the quality of its wines. Traditionally considered white wine territory and known mainly for its Chardonnay and more recently for the quality of its Sauvignon blanc, Robertson it is also increasingly being recognised for its fine red wines, particularly Cabernet Sauvignon and Shiraz. The district also produces stand-out Méthode Cap Classiques, as well as the distinctive fortified dessert wines for which it was originally famed.
