Springfield Estate, set in the Western Cape's Robertson Valley, is owned by the fourth generation Bruwer family. Descendants of the Bruéres who came to South Africa, from the French Loire Valley, in 1688. Minimal intervention is, in fact, one of Abrie Bruwer's trademarks, since this winemaker uses only the best vintages; allows the wine to develop naturally and therefore the terroir to express itself. This implies cellar techniques such as fermenting with native or wild yeasts, leaving wines for up to one year on the lees, no sterile filtering, and a policy of maturation that integrates fruit and wood for balance and structure.