Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run winery owned by descendants of French Huguenots, who came here from the Loire in 1688 carrying bundles of vines. Today, brother-and-sister team Abrie and Jeanette Bruwer are the fourth generation to tend the rocky Springfield soils, ably assisted by next generation Jenna. Their philosophy is to produce wine as naturally as possible, keeping the winemaking process uncomplicated and allowing for an honest expression of the estate’s terroir. Most of the wines are fermented using the wild yeasts on the grape skins – high-risk winemaking that can lead to lost vintages. By recognising the differences in soils across the estate, the Bruwers make complex, terroir-driven wines from specific vineyards.