Springfield Estate Miss Lucy (750ml)
Pinot GrisSauvignon BlancSemillon
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Deep Fried FoodsSeafoodSushi
Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run wine farm owned by ninth-generation descendants of French Huguenots, who came to South Africa from the Loire in 1688 with bundles of vines under their arms. The farm has been in the family since 1898 and today, using a combination of sometimes risky winemaking techniques, traditional methods and modern technology, along with a sense of practicality and dogged determination borne from living off the land all their lives, the Bruwer family is able to handcraft wine true to its motto: Made on Honour. The Springfield philosophy is to produce wine as naturally as possible. They believe that a good farmer is an observant one and that good wine is grown, not made.
Miss Lucy is one of the seven nicknames given to the Red Stumpnose by the fisherman of the Southern Cape. Like many other marine species, the Miss Lucy has been over-exploited and is now critically endangered. Created as an ode to the bounty of the sea, Miss Lucy can turn the many other delights safe to grace our tables, into a celebration of the ocean.
This unique blend of Sauvignon Blanc, Semillon and Pinot Gris bursts with citrus aromas and flavors, like sweet and tangy pink grapefruit. It is medium bodied with a an ample mouthfeel, refreshing acidity and moderate in alcohol. It makes a wonderful aperitif and accompaniment to seafood dishes.
A blend of 58% Sauvignon Blanc, 28% Semillon and 18% Pinot Gris from Robertson. The grapes were harvested at night using dry ice to protect the grapes. The juice settled without enzymes at -3⁰C for 3 weeks and underwent a 21 days alcoholic fermentation followed by 100 days on the lees. All racking was done under CO² to prevent oxidation. The wine was then cold stabilized and fined with bentonite and lightly filtered before bottling.