Springfield Estate

Join us for the first evening of Veld & Vine – an intimate dinner series celebrating the flavours, landscapes and wines of the Robertson Valley and Klein Karoo.

In partnership with 22 Church Street, this exclusive evening features a carefully curated five-course menu, each course thoughtfully paired with one of Springfield’s exceptional wines. Along the way, we’ll showcase local producers, indigenous ingredients and the stories behind every plate and every glass.

As Springfield Estate continues to recover from the devastating floods, we’re proud to stand alongside them in celebrating resilience, craftsmanship and the people behind every bottle.

📅 When: 25 July
📍 Where: 22 Church Street Restaurant, Montagu
🕕 Time: 18h00
💰 Cost: R950 per person (including wine pairings)

Vegetarian guests can be catered for with prior notice. Owing to the nature of this bespoke menu, we are unfortunately unable to accommodate all dietary requirements and allergies.

Happy International Chardonnay Day!

We are blessed with the most incredible terroir on the farm to plant our Chardonnay in - limestone rich soil with lots of calcareous deposits, thanks to the prehistoric termite mounds that
are dotted all across the region. These termite mounds are the size of a suburban plot, and have to be worked and spread into the soil when we prepare for a new vineyard. is known as the valley of wine, roses and racehorses because of this limestone rich soil - strong bones for the horses, healthy roses (two words that don’t easily sit next to each other) and wines that are complex, pure and minerally.
Vines are unaware that humans turn their grapes into wine. They are destined to attract birds with sugar as the lure to transplant their seeds. These favoured seeds will then have a head start in a competitive forest, for they are fertilized by the bird’s droppings. However, should the bird not pitch the vine would very much like to reuse the sugar it has produced so laboriously. So over time it evolved a unique system to ferment this sugar. The grape will first develop a waxy layer to attract the wild yeast it so greatly desires. The
yeast then breaks down the skin and ferments the sugar into alcohol. Then vinegar bacteria, also present, will turn this wild wine into an organic type of vinegar, dripping onto the forest floor to nourish the mother plant to present a new crop of seeds next year. We allow these fickle yeasts to live in our vineyard by not applying the usual sprays to kill them. We endure their temperament while they ferment their wine in our cellar. And only if it is special enough, will we present it like the mother vine to the wild world.
Using wild yeast fermentation results in an incredibly expressive wine with a wisdom that is unattainable in those made with commercial yeasts. This is the reason why we try, time and again, to ferment our Chardonnays using native yeasts. The complexity is unmatched!