# Life from Stone Sauvignon Blanc (2023)

- **Producer:** Springfield Estate
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €17
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** grapefruit, gooseberry, green bell pepper, passion fruit, lime

## About this wine

The Springfield Estate Life from Stone Sauvignon Blanc is a 100% Sauvignon Blanc from the W.O. Robertson region in South Africa. Its name, 'Life from Stone,' highlights the challenging, quartz-rich, rocky soils from which it originates, requiring significant effort to cultivate. These soils are a defining characteristic of the wine's profile. Springfield Estate is a family-run farm with a long history, founded by French Huguenot settlers in 1688. Their winemaking philosophy is 'Made on Honour,' emphasizing minimal intervention to allow the terroir to express itself, believing that 'Good wine is grown, not made.' The 2023 vintage is characterized by intense tropical fruit, lime, and gooseberry notes, alongside a zesty and mouth-watering palate.

## Interesting facts

- The 'Life from Stone' name comes from soils requiring dynamite to plant vines.
- Vineyards are 21-27 years old, yielding concentrated fruit.
- Wild yeast fermentation is a characteristic of Springfield's winemaking.
- Harvesting occurs at night with dry ice protection.

## Food pairing

The wine's bright, zesty acidity cuts through richness and complements fatty elements in food, while its herbaceous notes can echo or contrast with ingredients like asparagus or citrus. Its minerality pairs well with the clean flavors of seafood and the tang of goat cheese.

## Wine making process

The Springfield Estate Life from Stone Sauvignon Blanc is produced using 100% Sauvignon Blanc grapes. The winemaking process emphasizes minimal intervention. Fermentation occurs over 21 days in stainless steel tanks, utilizing natural wild yeasts. Following fermentation, the wine spends 100 days on its primary lees, with all racking conducted under CO2. The wine is not aged in oak. Grapes are harvested at night with dry ice protection and picked in stages to enhance complexity.