Springfield adopts a minimal-intervention approach in making its Whole Berry Cabernet Sauvignon. The wine takes its name, ‘Whole Berry’ from its vinification – with grapes macerated whole, then fermented with natural yeasts, racked, and finally matured in French oak for one year. The wine has a velvety-smooth texture with soft tannins and typical Cabernet Sauvignon notes of red fruits and hints of cedar. A tremendous bottle of Cabernet for the price.