Springfield Estate The Work of Time (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country

    South Africa

  • Region

    Western Cape

  • Sub-Region


  • Grape

    Cabernet FrancCabernet SauvignonMerlotPetit Verdot

  • Farming Method

    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

  • ABV


  • Food Pairing

    BBQGameRoast meats

  • Vegan Friendly


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. 

Tasting Notes

Blackcurrant and cassis with notes of cedar and spice on the nose.  The palate is full bodied, with medium to high tannins, medium acidity and lots of dark ripe fruity flavours.  Wooded and spice notes come through on the palate along with subtle smoke and vanilla all complimenting the fruit and carrying on to a long finish.       


Made from the classic Bordeaux red varieties of 43% Merlot, 39% Cabernet Franc, 16% Cabernet Sauvignon and 2% Petit Verdot. These vines were planted on carefully selected sites and took 9 years to reach a level of maturity Springfield Estates felt comfortable to use for the inaugural vintage back in 2001. The grapes were fermented whole with native yeasts and left for 5 weeks on their skins. A slow 2 years of barrel maturation followed and a further 4 years of bottle maturation.  Bottled unfiltered and unfined.    

A product image for Springfield Estate The Work of Time


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