Springfield Méthode Ancienne Cabernet Sauvignon 2016

20 years ago, Springfield's red wines were still made from already crushed grapes and using commercial yeasts. In 1997, this production method changed and only the wild yeasts found in the cellar and on the grapes themselves were allowed for vinification - the first Cabernet Sauvginon Méthode Ancienne (using the old production method) was born. While in this vintage only wild yeasts started the fermentation process, the grapes were crushed before fermentation. This changed from 1998 onwards and both natural yeasts and whole berries were used in the vinification process. Due to the crushed berries in the 1997 vintage and the resulting additional extraction, this vintage needed considerably more time to ripen and to defuse its hard edges. Even after two years of aging in new French oak and another 4 years in the bottle, the 1997 still presented itself too closed and with a much too tight tannin structure. So one forgot this wine hidden in the back of the cellar. When it was "rediscovered", however, one immediately recognized the top class of this wine and now it was more than worthy to finally be shared with the world.

This Cabernet Sauvignon has been sealed with the same cork for more than 20 years. When opening the bottle you will notice that the lower part of the cork is wet while the upper part is dry. It is extremely important to pull the cork with great care and patience. The corkscrew should be turned as deeply as possible into the cork, and only levered out slowly and carefully. The wine has not been filtered or refined, and sedimentation at the bottom of the bottle is a natural process for wines of this age. It is recommended to decant the wine before drinking.

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