Springfield Estate is a family winery that has existed for generations, since the Bruwer family arrived from the Loire Valley (France) in the 17th century. Today, brother and sister Abrie and Jeanette are at the helm, working to best express the excellent rocky terroirs to achieve a concentrated, high-quality berry. In the cellar, too, minimal intervention is sought to preserve the natural state of the grapes themselves.
Springfield The Work Of Time is the result of a blend of classic red varietals planted in a carefully selected terroir. Vines are planted in limestone and chalky soils that took nine years to mature. To care for them, conventional viticulture is practiced, and harvesting takes place at night when the berries are fully ripe.
When the grapes for Springfield The Work of Time arrive at the cellar, they are fully fermented with indigenous yeasts (true to traditional methods) and left on their skins for five weeks. This is followed by a slow two-year aging in barrels and another four years in bottle. The long wait finally pays off. Hence the name: The Work of Time.
Springfield The Work of Time is a wine that, as the name suggests, is the result of time. A red wine that showcases the complexity, elegance, and structure of a South African classic. The nose offers intense aromas of black fruit, berries, blackberries, and cassis. Hints of vanilla and cedar are definitely worth mentioning about this The Work of Time Springfield. A wonderfully full flavor, fruit, vanilla, abundant concentration, elegance, and a long finish.
