Springfontein Wine Estate

Springfontein farm in Stanford.

Springfontein farm in Stanford.

Springfontein farm in Stanford.

Springfontein farm in Stanford.

Dr. Johst Weber first set foot on the virgin soils of Springfontein, “Strong Spring,” in 1994, right after the fall of Apartheid. He had a dream of creating a project that involved family, friends and a product that, in his words, “…is a combination of nature and human craftsmanship.”

Single Vineyard Our flagship Single Vineyard wines are the “Jil’s Dune Chenin Blanc” and “Jonathan’s Ridge Pinotage”. These certified blocks are harvested separately, and over the fermentation and aging period, we choose the barrels that show the most potential are saved for these two wines.

Terroir Selection Wines are single varietal red and white wines, Pinotage, Chenin Blanc and to underscore the possibilities that Pinotage offers, we created a Blanc de Noirs Pinotage.

Ulumbaza of Springfontein from the cool ocean climate of Walker Bay, we take what nature offers us. We encouraged our vines to transform into berries, what the limestone soil, sun, moon and stars whispered to their roots and leaves. This precious freuit was handpicked, pressed, fermented and aged, watched and spurred on by the careful hands of our Springfontein team.

Sorting and Pressing Upon arrival at the cellar, the grapes are hand sorted on the sorting table and all unripe and inferior quality berries removed. From there the grapes go through the destemmer and crusher where the stems are removed and the berries are cracked open ever so slightly. In the case of white grapes, the juice is drawn off the skins and pumped to the settling tanks where the juice will be settled clearly before moving it into the fermentation vessels which can be either wooden barrels or stainless steel tanks. In the case of red grapes, the juice remains on the skins to extract its flavors and rich colour. This carefully monitored extraction is aided by regular punch-downs which are done by hand and plays a vital role in the style of wine that the winemaker has in mind. Sometimes their gut feel can also play a role here….but we, as winemakers, would call it “experience” for now.

We have chosen to use a mixture of French, Hungarian and American Oak, and a variety of new, 2nd, 3rd or 4th fill barrels. Some serve as traditional wood-support, and some serve simply as a vessel. All have different influences, and we enjoy the complexity and structure the wood adds to some of our wines. Reds are barrel aged, and some we keep in our cellar in the bottle before releasing them.

MandisaGrapes

Springfontein farm in Stanford.

Springfontein farm in Stanford.

Harvest_Grapes2

Springfontein farm in Stanford.

Springfontein farm in Stanfo

http://www.springfontein.co.za