Springfield Whole Berry Cabernet Sauvignon
- Type: Red
- Occasion : Dinner, party, BBQ
- Vintage: 2017
- Colour: ruby red
- Character: full body, soft tannins, red fruits, black fruits, mineral, fruity, cherries, oak, smoke, chocolate, herbal
- Varietal: Cabernet Sauvignon
- Volume : 0.75
- Alcohol: 13.5%
- Serving Temperature: 16-18 °C
- Winery: Springfield Estate
- Country: South Africa (Robertson)
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.
How the wine is made: Harvested March 2018 harvested 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 Fermentation 15 days alcoholic fermentation 100 % malolactic fermentation Maturation wood maturation in new and second fill French oak (Seguin Moreau) Filtration bottled without filtration or stabilization Analysis Alcohol: 13.5% Acidity: 6.36 g/l PH: 3.5 FSO2: 39 mg/l at bottling Sugar: 1.69 g/l Terroir Slope: Very gentle southerly Soil: rocky and chalk Climate: Moderate summer with low night temperatures. Cold winter Wind: South Easterly (summer)Grapes Type | Cabernet Sauvignon |
---|
Write Your Own Review