Springfield The Work Of Time is a barrel-aged red wine from the Springfield Estate winery made with the Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot red varieties in Western Cape South Coast (South Africa).
Springfield Estate is a family winery that has been passed down generation to generation, since the Bruwer family arrived in the 16th century from the Loire Valley (France). Today, brothers Abrie and Jeanette are carrying the legacy that seeks the best expression of the excellent rocky terroirs to produce a concentrated and superior quality berry. Likewise, they intervene as little as possible in the winery to preserve the natural state of the grape itself.
Springfield The Work Of Time is made with a mixture of carefully selected classic red varieties planted in the local terroir. These are strains planted in calcareous and chalk soils that took 9 years to reach maturity. They care for the vines using conventional viticulture and the harvest is carried out at night, when the grapes are fully ripe.
When the Springfield The Work Of Time grapes reach the winery they cold macerate whole in open stainless steel tanks for 10 days. That is where alcoholic fermentation takes place with native yeasts for 3 weeks. Then the wine ages in first and second year oak barrels for 24 months. It is bottled without filtering, refining or stabilising.
Springfield The Work Of Time is a wine that, as the name suggests, is the result of passing time. A red wine that presents the typical South African complexity, elegance and structure.