Springfield Estate Life from Stone Sauvignon Blanc

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Our vines did grow, struggling at first – virtually no soil, roots had to creep past rocks; they took much longer to bear than others, but eventually did. The miracle was in the fruit. Tiny berries – intense in colour and flavour, this meagre crop was vinified in the traditional way. No crushing of berries, no yeast but that from their skins, no fining- additives and no filters. Wine made by itself, kept for two years in the best new French-oak barrels, fit for this wonder.

Springfield Estate Life from Stone Sauvignon Blanc

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