Springfield Estate

Springfield’s philosophy is to produce wine in as natural a manner as possible. The process of vinification is straightforward and simple – wine is left to its own devices, as it was done centuries ago. This allows for an honest expression of the estate’s terroir – a gift from God, inherited from our ancestors. We believe that a good farmer is an observant one. One can use all sorts of fancy machines to tell us how much water is in the soil, but at the end of the day you need to look at the vine, see if it is under stress, and act accordingly. At Springfield, we prefer to work in the vineyard instead of in the winery. Good wine is grown, not made. Springfield wines are made traditionally and according to ancient methods. Most of the wines are fermented using natural wild yeasts found on the grape skins – high-risk winemaking that leads to lost vintages every few years. Our honour is our conscience, and the hundreds of small decisions made every day with this in mind, results in wine that we are proud to call our own.