In order to achieve a luscious, juicy wine, they 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. Springfield Estate Whole Berry Cabernet Sauvignon is a deep ruby red in colour. On the fragrant nose aromas of red fruit. The palate is medium-bodied and pleasant, a great concentration of intense fruit flavours with a lot of soft and fine-grained tannins and full, velvety, long fruit finish.
