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Springfield Miss Lucy 2024

Product information "Springfield Miss Lucy 2024"
Miss Lucy is one of the seven nicknames given to the Red Stumpnose by the fishermen of the Southern Cape. The exceptional Springfield Miss Lucy was created as an ode to the bounty of the sea, celebrating the precious treasures of nature.

More than ten years of development went into this cuvée, composed of Sauvignon Blanc (47%), Sémillon (24%), Pinot Gris (24%), and Sauvignon Gris (5%) - the result of a long process of experimentation. A unique and harmonious white wine, it delights with intense citrus and pink grapefruit aromas and impresses with a rich, full-bodied mouthfeel.

The Springfield Miss Lucy is a fresh, elegant wine that pairs perfectly with the finest seafood or can be enjoyed on its own - a true tribute to the beauty of the ocean.

Awards

Jg. 2024
Tim Atkin 90 Points
Jg. 2022
Tim Atkin 90 Points
Goes With:
Vintage
2024
Winery
Springfield Estate
Grape Variety
Sémillon, Pinot Grigio, Sauvignon Blanc
Grape Composition
Sauvignon Blanc (47%), Sémillon (24%), Pinot Gris (24%) und Sauvignon Gris (5%)
Bottle Top
Screw Cap
Origin
South Africa
Appellation
Robertson
Price
€14.25*
Price/Liter
€19.00*
Filling Quantity
0,750 l
Alcohol Strength
12,5 % Vol.
Acidity
7,5 g/l
Residual Sugar
1,7 g/l
In the Cellar
The wine was left on the lees for three months.
Serve at
8-10 °C
Best Before
2027
Allergen
Contains Sulphite
Producer
Springfield Estate, R317 Bonnievale Road, Robertson, 6705 South Africa
Importer
CAPREO GmbH- Gildeweg 10- 46562 Voerde- Germany
Food Business Operator
CAPREO GmbH, Gildeweg 10, 46562 Voerde, Germany

Springfield – family winery with a long tradition

In the heart of the Robertson Valley, Huguenots who had fled France once arrived in South Africa with a bundle of vines from the Loire under their arm – centuries later, their descendants are still growing vines there: The Springfield estate has been owned by the Bruwer family since the end of the 19th century. True to the motto "Made on Honour", the fourth-generation siblings Abrie and Jeanette use traditional methods to create wines that reflect their terroir.

Springfield – complex wines with different styles

Making wine as naturally as possible – that is the philosophy at Springfield. "Good wine is grown, not made" is the opinion of the team, which prefers to intervene in the vineyard rather than in the cellar. Therefore, each grape variety is planted in the best location for it to provide the best possible conditions. The vineyard has many different soil types, some areas are very impermeable and rocky and consist mostly of quartz rock. There are also limy soils and sandy loam soils – these differences allow for the production of complex wines with different styles.

Springfield – wine enjoyment with a magnificent view

"Back to the roots" is also the motto in the wine cellar. Most wines are fermented with natural, wild yeast found on the grape skins, for example – a long and unpredictable process that cannot be controlled. In the red wine cellar there is no press, the grapes are fermented whole. The result of the minimalist interventions in the production process are fruity white wines from grape varieties such as Sauvignon Blanc, Sémillon or Chardonnay as well as rich and multi-layered red wines, here the focus is on Cabernet Sauvignon and Cabernet Franc. The flagship wine is the Méthode Ancienne Cabernet Sauvignon, which is incredibly complex. Something very special is the red wine blend called Thunderchild. The grapes for this wine come from a vineyard located on the grounds of an orphanage. The proceeds of the Thunderchild go to the children of this orphanage. Visitors to Springfield can taste the wonderful wines in the Tasting Room – with a beautiful view of the lake.
Ingredients: GRAPES, PACKAGING GAS (NITROGEN GAS), PRESERVATIVE (SULPHITES)

Nutrition Information
100ml contain on average
Energy
304 kJ / 73 kcal
Carbohydrate
1.2 g
of which sugars
<0.5 g
Fat
<0.5 g
of which saturates
<0.1 g
Protein
<0.5 g
Salt
<0.01 g
Contains small amounts of fat, saturated fatty acids, protein and salt.

Link to the e-label: Link

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