Springfield Whole Berry Cabernet Sauvignon

To achieve a luscious, juicy wine, Springfield keeps intervention in the cellar to a minimum. The bunches are simply de-stemmed and the whole, uncrushed berries are moved by gravity alone. 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 classic varietal character. Unfiltered and unfined, it may throw a sediment and benefit from decanting.