The 5th Generation of the family now runs the winemaking at Springfield, and it’s always been a sibling partnership – Arbie & Jeanette Bruwer are the winemaking team behind these spectacular wines, several of which we have tried at our tastings. In the early days of wine production, grapes were harvested by hand, carried to the cellar in baskets and placed uncrushed into open tanks to ferment with natural yeasts into wine. This process is where Whole Berry gets its name from. The red wine cellar has been carefully designed on a gravity flow system. There are no pumps or crushers, so that the journey of the grape into wine is undertaken in the traditional way. 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, full of crushed berries and spices on the nose. The aging in oak makes it presence felt on the tastebuds with nutty and caramel hints along with vibrant dark fruit.
