Community Tasting Note

PSPatrick wrote:

Friday, October 4, 2019 - A trip to South Africa's Coastal Region with Reni, Rainer and Bert. Day 7, Robertson Valley and Elim. The famous Springfield Estate has 120 ha under vine. All machine-harvested. According to the winery, only free-run juice and no press juice is used for making their wines (the press juice is sold off), with natural wild yeast fermentation. Interestingly, the whole group had high expectations given the reputation of the estate, which were raised further by the presentation and tour, and each and every one of us was disappointed by the wines after the tasting.

Medium lemon colour. Medium-bodied stone fruit flavours as well as nuts and spicy oak, with good acidity and average length. The finish was mildly bitter. Lots of ambition again, and once more the wine did not convince me, in particular in the context of the price.

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