Springfield Whole Berry Cabernet Sauvignon

In the time of our ancestors grapes were harvested by hand, carried to the cellar in baskets and
placed uncrushed into open tanks to ferment with natural yeasts into wine. In making our Whole
Berry Cabernet Sauvignon we re-enact this lost tradition. The red wine cellar has been carefully
designed on a gravity flow system. There are no pumps or crushers, so that the journey of the grape
into wine is undertaken in the traditional way. 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.