Winery Springfield EstateThe Work of Time
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The The Work of Time of the Winery Springfield Estate is in the top 5 of wines of Robertson.
Taste structure of the The Work of Time from the Winery Springfield Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Work of Time of Winery Springfield Estate in the region of Western Cape is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the The Work of Time of Winery Springfield Estate in the region of Western Cape often reveals types of flavors of iron, cream or cherry and sometimes also flavors of oaky, smoke or butter.
Food and wine pairings with The Work of Time
Pairings that work perfectly with The Work of Time
Original food and wine pairings with The Work of Time
The The Work of Time of Winery Springfield Estate matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fondue with broth, pan-fried lamb heart or duck casserole with turnips.
Details and technical informations about Winery Springfield Estate's The Work of Time.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of The Work of Time from Winery Springfield Estate are 2013, 2012, 2011, 2014 and 2010.
Informations about the Winery Springfield Estate
The Winery Springfield Estate is one of of the world's greatest estates. It offers 17 wines for sale in the of Robertson to come and discover on site or to buy online.
The wine region of Robertson
The wine region of Robertson is located in the region of Breede River Valley of Western Cape of South Africa. Wineries and vineyards like the Domaine Springfield Estate or the Domaine Springfield Estate produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Robertson are Chardonnay, Cabernet-Sauvignon and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Robertson often reveals types of flavors of cream, straw or fresh strawberries and sometimes also flavors of brioche, cranberry or lemon grass.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
