And finally, right among South Africa’s wine farms, Springfontein is a biotope on its own, which, undoubtedly to quite a high extent, is due to the estate’s unique soil conditions. The Cape region is already especially known as “the” Fynbos-Biom, whose vegetation is, as the name implies, characterized by fine bushes. Quite a few of them are of medicinal use or, like the rooibos (“Rooibos”) or the honeybush (“Heuningbos”), can provide fine tea leaves. But while the majority of the fynbos vegetation, like almost all South African vines, is at home on the acidic soils of the Table Mountain Sandstone, Springfontein accommodates only the so-called „Limestone Proteroid Fynbos“, a regionally extremely limited fynbos variety with 110 very rare subspecies. Though, on the one hand, because of the essential oils these species contain, together with the very invasive allochthonous shrubs such as Rooikrans or Port Jackson, which were brought into the country from Australia mainly at the beginning of the last century, this Fynbos represent a significance for agriculture. They are an ideal breeding ground for bush fires, and we have not only had to fight a few of them in recent years, but lost in 2013 more than three hectares of our vineyards to a particularly devastating one. On the other hand, Limestone Fynbos, with its diversity of species and aromas, is habitat for a large proportion of the wild yeasts that we use for must fermentation and vinification on Springfontein. This Fynbos also provides a livelihood for colonies of bees and flocks of birds, some of which, such as the colibrious Sunbirds, help pollinate flowers. Others, of course, also make life difficult for us; every harvest is a race against the Cape starlings, which understandably ardently long for nothing more than for the ripening of fine Springfontein grapes. But unfortunately, as they may keep their yellow eyes, on single berries, they attack in fact whole bunches where the juice that escapes during pecking fer-ments and often affects the fruit of entire vines. This problem, however, weighs almost nothing against the access provided by the specific fauna of our piece of land in return for the afore-mentioned yeast strains, which in concert with those from the vineyard and those from the cellar essentially shape the unique and unadulterated taste characteristics of our wines reflecting the terroir.