Springfield Garuzis: The Luxury of Cap Classique

Danie de Wet from De Wetshof refers to his Robertson neighbour, Abrie Bruwer of Springfield Estate, as “the Salvador Dali of the South African wine industry”, for reasons I have not actually quizzed Danie on. An individual of non-conventional ilk might be one, with a substantial dose of creativity the other. Together with this, Abrie and Springfield’s commercial success is something not unfamiliar to the legacy of Dali. Although as is the case with many wine brands of scale and crowd-pleasing popularity, Springfield does not draw the kind of critical acclaim and insider group-hugs smaller, more modish producers do.

Especially known for its ubiquitous, distinctively structured Sauvignon Blancs and fruit-driven Whole Berry Cabernet Sauvignon, Springfield tends to put a unique finger-print on its wines. Chardonnay. Albariño. And in some years, a generously layered earthy Pinot Noir. Oh, and not to forget the Miss Lucy Sauvignon Blanc/Sémillon blend.

This year Springfield joined the legion of Cap Classique producers, arguably one of South Africa’s strongest wine sectors. Abrie obviously gave the go-ahead, but it is his daughter Emma who – after a successful sojourn at Cape Classique specialist Le Lude – returned to the Robertson farm as winemaker and got the fizz going.

And so, Springfield Garuzis Brut n/v hit the market early this year. In case you wondered, Garuzis has something to do with an ancestral piece of earth in north Namibia where some of Abrie and Emma’s forebears felt at home. Dreaming of verdant vineyards and drinking cool wine while stalking kudu through the dry thorn-bushes and boring deep for brack water.

Most important is that I have indulged, copiously, in Garuzis since January and truly find it one of the most enjoyable Cap Classiques on market, one with – as you would expect from Dali & Co – a smack of originality.

The wine is made from Springfield fruit, 50-50 Chardonnay and Pinot Noir, with a portion of the base-wine fermented and aged for 12 months in oak before joining the other mix for 30 months bottle-fermenting on the lees.

Now, with Robertson’s reputation for chalk-soils’ prodding its wines in a direction of low pH vibrancy and zest, Springfield’s Garuzis bucks the trend with an intoxicating sumptuous luxuriousness – both in texture and taste.

The immediate impression is perfumed fruit veering on the red side instead of the white, with a discernible swathe of ripe nectarine. The brioche taste is of the subtle, under-baked style and there is not a Granny Smith apple or scape of lemon-zest in sight. Instead, just a brief hit of cracked mace to add to the exotic.

And this exotic, glowing and golden-hued and broad and expansive as a sunset over the Etosha pan, is enhanced by this Cap Classique’s gorgeous texture. It is the bubble, of course, and here they are fine and plenty, hugging each other to provide a comforting blanket of dense sparkle to elevate the flavour profile and make the drinking easy, generous and enormously satisfying.

The opulence of this wine, both in taste and in mouth-feel, also makes it a top partner to any kind of food imaginable. From a Rawsonville garage pie to a shivering Agulhas oyster, I have had the Garuzis with a medley of culinary offerings and, as most things Springfield, it never fails to please. Adding to my belief that Springfield is a brand of brilliance from a great South African wine region.

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5 thoughts on “Springfield Garuzis: The Luxury of Cap Classique

  1. Oppad Suid-Kaap toe stop ons altyd by die Affie Plaas opstal net buite Robertson (Kaap se kant) om my geliefde Springfield Whole Berry te koop.
    Groot was my verbasing Saterdag toe ek sien die plek is gesluit met ‘n teken wat sê ‘closed for Sabbath’. Wat gaan hier aan?

  2. Dit klink na ‘n great wyn! Abrie en sy mense verstaan die kuns om wyne te berei wat indruk maak.
    Ek sal moeite maak om die nuwe bubbles te proe!

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