Wild black currant, wet leaves, earthy blackberry. Bruised strawberry, green bell pepper, red apple skin. An extraordinarily fresh yet funky fruit core teaming with dark cherry, dirty blueberry, and plum pit highlights a thoroughly unique and unconventional display littered with interesting natural tones of potting soil, tilled loam, and water-logged wood. Impressions of damp tobacco, mushroom, and barnyard further advance funky organic leanings as a pinch of cinnamon delicately attempts to offset the offbeat non-fruit notes. Wafts of trampled violet and freshly-planted flower garden softly expose dainty floral charms that collide with pronounced aromas of acetone and kerosene. Immensely atypical and intriguing on both the nose and the palate while remaining quite tart, fresh, and lean; exhibiting a playfully weird and stylistically distinct presentation that fully embraces a plethora of rustic and natural charms. Medium bodied with elevated tannin supported by bright acidity. This 2018 "Whole Berry" Cabernet Sauvignon by Springfield Estate is an earthy and unusual natural red from South Africa.

Though it is often shaped into some of the richest and most concentrated red wines on earth, Cabernet Sauvignon is also capable of producing light, fresh, and juicy creations when handled with a delicate touch. This bottling, crafted by Springfield Estate using Cabernet Sauvignon sourced from their vineyards in Robertson South Africa, is an extremely interesting example of what Cab can look like when a producer chooses to eschew excessive ripeness and extraction. This completely natural wine leads with an intriguing mix of wet barnyard and soil tones combated by equally wild and funky black and red fruits, and it's aromatics contain an intriguing mix of florals and rustic VA hints. This is definitely more well suited to seasoned natural wine lovers than to the average consumer, yet those who enjoy plenty of "natty funk" should very much enjoy this wine.