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Springfield adopts a minimal-intervention approach in making its Whole Berry Cabernet Sauvignon. The wine takes its name, 'Whole Berry' from its vinification – with grapes macerated whole, then fermented with natural yeasts, racked, and finally matured in French oak barrels for one year. The wine has a velvety-smooth texture with soft tannins and typical Cabernet Sauvignon notes of red fruits and hints of cedar. Because the wine is made more traditionally without filtering or fining, it may require decanting to avoid sediment. Pairs well with roast beef, roast lamb, or strong hard cheese.
- Vintage may vary due to stock availability
- Not for sale to persons under the age of 18
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