The family-owned and run estate of Springfield boasts an unrivalled beauty which is quite unforgettable. The Bruwer family are descendants of the French Huguenot settlers, the Bruères, who arrived in the country with vines aplenty under their arms in the late 17th century.
The Springfield Estate and team involved leave no stone unturned, culminating in one of South Africa’s most successful family owned wine producers. The winery is run by brother and sister Abrie and Jeanette Bruwer who take a real back to basics approach, making classically styled wines.
The estate’s status was established in 1995 with Springfield producing a standout Sauvignon Blanc, which found instant success in markets both nationally and internationally. This Sauvignon blanc, the Springfield Chardonnays and Cabernet Sauvignons, are now served and enjoyed throughout South Africa, Europe and in many other markets abroad. One of Abrie Bruwer’s trademarks, is without doubt that of minimal intervention. Abrie Bruwer uses only the best vintages, allows the wine to develop naturally, and therefore expresses the terroir in the wine itself. This involves using various cellar techniques such as using native or wild yeasts, leaving wines on the lees for up to one year, no sterile filtering, and a maturation philosophy which integrates fruit and wood for balance and structure.
The environmental conditions at Springfield Estate are tough. The climate of the Robertson mountain-ringed valley varies with soaring summer day temperatures and cool to very cold nights. These conditions contribute to yielding famously resilient vines and delicious grapes. The vines cover a large area, meaning that different terroirs help to produce different grapes and, therefore, wines. These include – but are not limited to – Chardonnay, a wild yeast Chardonnay, Sauvignon Blanc, Cabernet Franc, Merlot, Pinot Noir and Cabernet Sauvignon.