Springfield Estate

Jeanette & Abrie Bruwer, Owner of Springfield Estate

The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir – a gift from God, inherited by 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.

This is a modest account of her working life, considering many of her award-winning Fleur du Cap wines and others made under her direction, such as the celebrated Lomond range.

Freeborough is thrilled to come full circle to the familiar Nederburg aromas she so enjoys; fruit, yeast, wood, darkness and quiet.

Good wine is grown, not made.

At Springfield we would rather intervene in the vineyard than in the cellar. 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.