Springfield Méthode Ancienne Cabernet Sauvignon 2017
- Springfield Estate
- red wine - dry
- South Africa - Robertson
- Cabernet Sauvignon
€45.00*
Available, delivery time: 1-3 days
Information about "Springfield Méthode Ancienne Cabernet Sauvignon 2017"
The Springfield Méthode Ancienne Cabernet Sauvignon 2017 is crafted through a traditional vinification process that relies solely on the wild yeasts from the grapes and cellar. This vintage captivates with intricate aromas of cassis, graphite, and spicy nuances, harmoniously complemented by fruity accents. Following a meticulous aging process of two years in new French oak and an additional four years in bottle, the wine reveals an elegant structure that requires time to soften its initial roughness. Upon opening, the cork will display a moist underside—a marker of age and craftsmanship. Expect natural sediment; decanting is recommended to fully express its aromatic richness.
This Cabernet Sauvignon underwent fermentation exclusively with wild yeasts. The grapes were crushed prior to fermentation, leading to a deeper extraction, necessitating extensive aging to mellow its tannins. Its transformation was so remarkable that it was forgotten until rediscovered and celebrated for its quality.
| Main grape varietal: | Cabernet Sauvignon |
|---|---|
| Wine region: | Robertson |
| bottle closure: | cork |
| bottle size [liter]: | 0,75 |
| classification: | Estate Wine |
| country of origin: | South Africa |
| free SO₂ content [mg/l]: | 40 |
| ratings: | Tim Atkin 89/100 |
| single varietal / blend: | mono varietal |
| vinification and maturation: | Barrique |
| vintage: | 2017 |
| wine style: | dry |
| wine type: | red wine |
- Tim Atkin 2025: 89 Points
- 2016 - Tim Atkin 2024: 90 Points
| Legal drinking age | 16 |
|---|---|
| Distributor | Curry Premium Wines oHG, D-86938 Schondorf |
| Grape varietals | Cabernet Sauvignon |
| Serving temperature [°C] | 18 °C |
| Storable up to (at perfect conditions) | 2030 |
| Winemaker | Abrie Bruwer |
| Alcohol concentration [Vol%]: | 14 |
|---|---|
| Residual sugar [g/l] | 3 |
| free SO2 Content [mg/l] | 40 |
| pH-value | 3.6 |
| Acid content [g/l] | 6.3 |