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Springfield Estate

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Terroir is a gift from God inherited by our ancestors.

springfieldestate

Fabulous evening sharing our wines with the who’s Fabulous evening sharing our wines with the who’s who of Lusaka with @vino_di_lusso_lsk and @flametreezambia
Catch us on @carteblanchetv this Sunday 31/05 alon Catch us on @carteblanchetv this Sunday 31/05 along with fellow @robertsonwinevalley producers @van_loveren and @viljoensdrift
Happy International Chardonnay Day! We are bless Happy International Chardonnay Day! 

We are blessed with the most incredible terroir on the farm to plant our Chardonnay in - limestone rich soil with lots of calcareous deposits, thanks to the prehistoric termite mounds that
are dotted all across the region. These termite mounds are the size of a suburban plot, and have to be worked and spread into the soil when we prepare for a new vineyard. @robertsonwinevalley is known as the valley of wine, roses and racehorses because of this limestone rich soil - strong bones for the horses, healthy roses (two words that don’t easily sit next to each other) and wines that are complex, pure and minerally.
Vines are unaware that humans turn their grapes into wine. They are destined to attract birds with sugar as the lure to transplant their seeds. These favoured seeds will then have a head start in a competitive forest, for they are fertilized by the bird’s droppings. However, should the bird not pitch the vine would very much like to reuse the sugar it has produced so laboriously. So over time it evolved a unique system to ferment this sugar. The grape will first develop a waxy layer to attract the wild yeast it so greatly desires. The
yeast then breaks down the skin and ferments the sugar into alcohol. Then vinegar bacteria, also present, will turn this wild wine into an organic type of vinegar, dripping onto the forest floor to nourish the mother plant to present a new crop of seeds next year. We allow these fickle yeasts to live in our vineyard by not applying the usual sprays to kill them. We endure their temperament while they ferment their wine in our cellar. And only if it is special enough, will we present it like the mother vine to the wild world.
Using wild yeast fermentation results in an incredibly expressive wine with a wisdom that is unattainable in those made with commercial yeasts. This is the reason why we try, time and again, to ferment our Chardonnays using native yeasts. The complexity is unmatched!
20 hectares completely gone - not a vine or pole l 20 hectares completely gone - not a vine or pole left. 
15 hectares damaged, vines lying on their sides in the mud and silt. 
50 hectares or more to salvage, remove trees, debris and hip-high sand. 
Tons and tons of precious soil lost to the ocean. 

It is heartbreaking to see so much of farm unrecognizable. So much work and effort laid to waste. 

Months if not years of work lies ahead - but thanks to our Springfield family, the burden is lessened. 
We wouldn’t have made it through this past week if it were not for your words of support, encouragement and love. From customers bringing us flowers, friends sending food and suppliers donating resources to start again - thank you. We are not giving up yet!
Less than a year old, our pumphouse was an island Less than a year old, our pumphouse was an island for a few days this week. We have not yet been able to gain access in order to fully asess the scope of damage, but can definitely attest that those foundations were worth it 😅
Words escape us right now. The loss and devastatio Words escape us right now. The loss and devastation is hard to fathom.
It’s more than just the water. It’s more than the It’s more than just the water. It’s more than the damage, the cleanup that lies ahead. It’s dealing with the realisation that despite your best efforts, your best preparations, it was not enough. It’s facing your human-ness and picking up the pieces and keeping moving. It’s realising you are one of the lucky ones, still here to tell the tale. Still able to try again.

Swipe through for the full story 👉

Everyone is safe — our staff, their families, our animals, our cellar and our homes. Not everyone in the valley can say the same.

If you’d like to support us, or any winery going through this — order a bottle when you see it on a wine list, pick one up at your local retailer, or shop online. Link in bio 🍷

Love, the Springfield team x

#springfieldestate #robertson #breederivier #westerncapefloods #supportlocal @robertsonwinevalley @robertsontourism
RIP Sauvignon Blanc 2025-2026 🪦😓 RIP Sauvignon Blanc 2025-2026 🪦😓
Video 1 taken at 12:53 Video 2 taken at 14:40 Wat Video 1 taken at 12:53
Video 2 taken at 14:40

Water levels rising at an appalling rate 😢
Flood prepping: embankments secured, soup for the Flood prepping: embankments secured, soup for the whole farm served. Now all we can do is wait 🙏😮‍💨🤞
🚜🔨🏗️ IMPORTANT ANNOUNCEMENT 🔨🚜🏗️ From mid-May unt 🚜🔨🏗️ IMPORTANT ANNOUNCEMENT 🔨🚜🏗️

From mid-May until late November 2026 our current offices and tasting room will be under construction, making way for a bigger and better space to share our wines in. During this time, we will be making use of a temporary tasting room in our underground cellar. 

Our opening hours remain the same, however seating is more limited & on a first come, first served basis. There will be clear signage erected to make sure you find us 🍷

We are so excited to share our new and improved space this summer - but until then things might be a bit slower, and a bit less polished while we make the best of a temporary solution. Thank you in advance for your patience and understanding during this disruptive yet exciting time!

For any queries please feel free to contact us on 023 626 3661 or at tastingroom@springfieldestate.com
This is just a glimpse of how many rocks are unear This is just a glimpse of how many rocks are unearthed when we prepare a small block for planting! Tons and tons of rocks are removed just to make planting a new vineyard feasible. 

The rocks force the vines to work harder for nutrients and water, resulting in fewer bunches of grapes that are more concentrated in flavour - truly Life from Stone!
Looking for an excuse to escape to the beautiful @ Looking for an excuse to escape to the beautiful @robertsonwinevalley ? Look no further than this incredible collaboration we are running along with @mo.and.rose 🌵

For only R6000 per couple you will get:
✨2 Nights accomodation (breakfast included)
✨Garuzis Brut in room on arrival
✨3 course dinner at Succulent Restaurant paired with Springfield wines on the Friday evening
✨Guided Tasting , tour and picnic cheesebox for two at Springfield Estate on Saturday
✨Champagne Brunch on Sunday morning before checkout

Offer limited to weekend of 17-19 April - for bookings email reservations@moandrose.co.za 

If you were looking for a sign this is it!! 🌵✨❤️
Last day of Harvest 2026! While the work in the ce Last day of Harvest 2026! While the work in the cellar is not yet done, the end is in sight! 
This year was a hectic one, with a big crop and unseasonal rains adding an extra challenge towards the end. Luckily we got all the whites in before the weather turned and prepared well to protect the reds. All the grapes in the cellar are super healthy and at their peak thanks to our hardworking teams.
Technically not a lie. #robertsonwinevalley #mid Technically not a lie. 

#robertsonwinevalley #midweekmagic #worklifebalance #outofoffice #summerinthecape
Delicious sweet treats for your honey available at Delicious sweet treats for your honey available at our tasting room! Today only, while stocks last 💘💝
We have permission from our tasting panel - it’s t We have permission from our tasting panel - it’s time to pick! 

#sadogsofwine #harvest2026
Today marks not only the birthday of the South Afr Today marks not only the birthday of the South African wine industry, but the end of our white wine harvest for 2026 - 11 days earlier than last year and a bumper crop! The team really had to burn the candle on both ends to get this one in on time and now they can breathe easy for a few days before the reds are optimally ripe (although not TOO easy, we are already checking the sugars on the Cab Franc 🥴). 

I wonder what Jan van Riebeek would have had to say about how the SA wine industry looks 367 years later?? 

#happybirthdaysawine #sawinesince1659
When you grow mostly one cultivar, the challenge i When you grow mostly one cultivar, the challenge is not variety but timing. Everything ripens together. What sounds straightforward is anything but. The harvest window narrows to two or three intense weeks where every decision matters. There is no easing in. Only focus, resolve, and the quiet pressure of getting each parcel in at exactly the right moment.

This is harvest as choreography. Night after night, a familiar cast gathers and the rhythm begins. Harvesters move steadily through the rows. Quad bikes circle with dry ice, guarding freshness. Tractors stand ready, waiting their turn to deliver fruit to the cellar. While most of the world sleeps, a small crew carries the weight of the season. Few in number, essential in every way. The heartbeat of the farm.

From the inside, it feels unending. Fatigue blurs the days and nights together. Yet if all goes to plan, our white grapes will be safely home by Saturday. A brief exhale before the reds take their turn.

This is how we work at Springfield.
This is how we make Sauvignon that speaks clearly of place and season.
Made on Honour.
Early morning traffic - brought in some beautiful Early morning traffic - brought in some beautiful Pinot Gris last night! #harvest2026
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Springfield Estate

WCP/042955 | WCP/039093

Made on Honour

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