Springfield Estate Whole Berry Cabernet Sauvignon 2019

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.

2-3 days cold maceration  fermented uncrushed in open fermenters for 2-3 weeks  punched through 3 times daily; pumped over 3 times daily 15 days alcoholic fermentation, 100% malolactic fermentation

1 year maturation in first & second fill French Oak (Seguin Moreau) Bottled unfiltered & unfined.