Review for Springfield Estate ‘Whole Berry’ Cabernet Sauvignon, Robertson 2005

    edwardragg Wine Blogger February 25, 2009
    Appearance: darkish purple-red, slight orange rim. Nose: a clutch of mainly savoury black and red fruits (blackcurrant, blackberry, red and black plum), pleasant oak. Palate: grainy, tight medium tannins, medium acidity, good fruit, medium-high alcohol and pretty good length. Conclusion: this Cabernet means what it says in that de-stemmed whole berries – not whole clusters – ferment under their own weight without having been crushed (i.e. the skins are not broken). This is similar to what happens in carbonic maceration, save that the fermentation vessels are not sealed in this case. There’s certainly a purity of fruit to this wine which marries well with sensitive oaking. Drink from 2010 onwards. Should benefit from modest ageing, certainly.  
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    		17.5 /20

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