Springfield The Work Of Time
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Time: the lost element in today’s winemaking, so precious, yet free. Wanting to make a Bordeaux blend, Springfield planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot on carefully selected sites. The vines took 9 years to reach the maturity needed for the maiden vintage (2001).
The grapes are fermented whole with native yeasts and left for 5 weeks on their skins, followed by 2 years in barrel and a further 4 years in bottle. The result is a rich, classic and complex wine, shaped by the age of both vines and wine: “The Work of Time”.