Grapes for the Springfield Estate Methode Ancienne Cabernet Sauvignon 2016 were harvested from 23-29 year old vines yielding an average of 2 t/ha. Harvested in March 2015 at full seed ripeness followed by 2-3 days cold maceration and fermented uncrushed in new 300-litre Seguin Moreau barriques. 100% malolactic fermentation for 15 days. Matured for 24 months in new 300-litre Seguin Moreau barriques followed by 48 months bottle maturation. Bottled at 13.5%. (Bottle size 750ml)

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