Springfield Whole Berry Cabernet Sauvignon 2019

In 1918 in the wake of the Great Flu Epidemic an orphanage, Die Herberg, was built by the Robertson community for the children left orphaned and destitute.

In order to achieve a luscious, juicy wine, we 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.