2021 Springfontein Cape Moby Red

rotation
0.75 l · 13%
12.95
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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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The Walker Bay wine district is unique due to its proximity to the Atlantic Ocean and this ensures that the climate here is predominantly cool to very cool (cool-climate), which allows the grapes to build a nice balance between ripe fruit and fresh acidity. Just like with the Creation winery, the wines from this region have an old-world style and the wines are very similar to wines from, for example, Burgundy.

Springfontein vineyards are situated on chalky soil - Alkaline with high mineral content. Fermentation ferments in small stainless steel tanks with indigenous yeasts.

The Springfontein Cape Moby Red is a blend of 43% Pinotage, 35% Merlot, 14% Shiraz, 6% Cabernet Sauvignon and 2% Petit Verdot. In the glass, the Moby Red is bright purple-red in color with red berries, strawberry, sweet cherries, a touch of cedar wood in the nose. In the mouth, this red Springfontein is smooth with soft tannins, elegant, refined spiciness, laurel, juicy. Goes very well with spicy dishes, pork, grilled steak and old cheeses.

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Character

Drinking window
2024 – 2028 Vintage 2021 · ready from 2024 · until 2028
Oak aging
No

The wine

Type of Wine
Grapes
Vintage
2021
Tasting Profiles
DroogMiddelvolDonker fruit

Origin

Country
Region
Winery

Bottle

Content
0.75 l
Alcohol
13%
Closure
Screw cap

Wine features

Moments
BarbecueWinteravondVoor alledag

****(*)

R

There was once …
…according to her notes, Scottish travel writer and painter Lady Anne Barnard must have passed the ground of Springfontein in May 1798 on a journey from present-day Hermanus to Stanford along the south side of the lagoon and the course of the Klein River. However, the farm was not registered as such until June 1, 1816, when it was awarded to the then President of the Cape High Court, Sir Johannes Andries Truter, as first owner. The farm, which is now a restaurant, is probably about 200 years old. This is evident not least by the carefully exposed walls.

Springfontein is named after the jumping, bubbling (Afrikaans: "Spring") well (Afrikaans: "Fountain") that, located in the northeastern part of the farm, promised ample water for agricultural use, while the bottom seemed rather problematic. For decades, in addition to small-scale livestock farming with sheep, goats and cattle, attempts were made to grow onions and potatoes, but limited to the immediate vicinity of the buildings. In 1983, all agricultural activities came to a complete standstill for more than a decade.

dr. Johst Weber bought this estate in 1996 and is still the owner together with the children. The team has been strengthened with Tariro Masayiti as winemaker and Hildegard Witbooi as vineyard expert. The farm has been organic for several years and the certification process has been completed. You can call the style of winemaking traditional, much is still done by hand. After the manual harvest, all grape bunches are selected again and only what is absolutely right is used. Tariro also makes a series of top wines under the name 'Limestone Rocks', with names of famous rock songs:
Dark Side of the Moon
Child in Time
Gadda da Vida
Whole Lotta Love

Deze heldere paarsrode Springfontein Cape Moby Red opent met rood fruit zoals aardbei, zoete kersen en besjes, omgeven door subtiele ceder- en laurierkruidigheid, frisse zuren en zachte, elegante tannines die samen voor een verfijnde, licht mineralige afdronk zorgen. Daardoor werkt de wijn uitstekend bij rundvlees, lam, varkensvlees en ouderige kazen: de zuren snijden door vet en rijkdom heen terwijl de zachte tannines en kruidigheid mooi aansluiten bij gegrild of geroosterd vlees, pittige rubs en kruidige sauzen; denk aan een gegrilde biefstuk of lamskoteletten met rozemarijn, langzaam geroosterd varkensvlees met een kruidige korst, of een plank met oude kazen en zout vlees.

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