Siblings Abrie and Jeanette Bruwer are the opposite of your typical university trained winemakers.
As 4th generation Bruwers farming at Springfield (with the 5th generation already all working on the farm), family is the north star to every decision Abrie and Jeanette make. They choose to take the path less travelled in order to make the sort of wines they want to drink.
As Abrie says: “I only want to sell wine I am proud of and I will only get a limited number of chances to do that in my life.” Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, the estate has been run by the Bruwer family for generations.
Today the Springfield approach involves sustainable viticulture, wild yeasts, long fermentations and a stubborn (but justified) belief that the rocky, unforgiving soils of Robertson are perfect for producing outstanding Cabernet Sauvignon. Long may Abrie and Jeanette continue!
