Brother and sister team Abrie and Jeanette Bruwer are the fourth generation of their family to work the Springfield estate. The winemaking link goes back as far as the 17th century when their French Huegenot ancestors arrived in the Western Cape from the Loire valley with armfuls of vines. Jeanette handles the marketing side and Abrie takes the role of both viticulturalist and winemaker and like so many of our growers, believes that only the best grapes can make top quality wine.
The estate has a patchwork of different soil types, with some plots made up of 70% quartz rock, so the vines work extra hard to produce grapes, resulting in greater concentration of flavour. Life from Stone Sauvignon is one such example, when dynamite was needed in the older plots to be able to work the land. Natural yeasts only are used in the fermentation process, with the red wines being whole berry fermented. The wines are bottled unfined and unfiltered, after a long period of ageing.