Capaia Bordeaux Blend

Capaia is the most exciting new vineyard/winery in South Africa, and promises to make some of the best red wines on the Cape. In love with South Africa where they had vacationed for many years, Alexander Von Essen and his wife Ingrid purchased land for the Capaia estate with Lodovico Antinori in 1997. Their choice was the former De Hoop wheat farm near Philadelphia, a beautiful area in the expansive plains to the north of Cape Town. Three hills on the property form a suntrap sheltered by a 376-meter-tall hill called Koeberg. The ‘Cape Doctor’, a southerly trade wind from the Antarctic, provides perfect aeration, while proximity to the ocean, less than 7 miles away, guarantees a temperate climate. On that well-rested soil, in which vines had never grown before, Alexander Von Essen turned his vision into reality. Situated in the Typerberg area in the Coastal wine-growing region, the Capaia terrain comprises 346 acres that range from near sea level to 260 meters in elevation.

Capaia is the flagship and trademark of the estate, a Bordeaux blend of 55% Merlot, 34% Cabernet Sauvignon, 11% Petit Verdot and 4% Cabernet Franc. The best parcels of the beautiful Capaia estate were carefully selected and blended to produce this harmonious, elegant wine. Deep in color, the wine displays complex aromas of meat, spice, tobacco and dark berry fruit. These are supported by a deliciously full, well-balanced palate packed with layers of flavor that linger beautifully.The 2005 vintage was a very successful one for red wines at Capaia. Late rains in January helped to support the vines through an otherwise hot and dry ripening period that shortened the intervals between the varietals dramatically. The grapes were picked at optimum ripeness before undergoing natural fermentation in the large French Oak fermenters. Individual vineyards were kept separate to evaluate their quality before being carefully blended together and matured in new French Oak barriques for 15 months. Finally, the wine was bottled at the estate without fining or filtration.

“Full medium ruby. Complex nose melds currant, smoke, chocolate, minerals, tobacco, leather, gravel, iron and beef blood. Concentrated, creamy and sweet, with highly complex flavors of currant, smoke, iron, graphite, tobacco, woodsmoke and road tar; generous and pliant but with good inner-palate energy. Finishes with suave, fine-grained tannins and subtle notes of leather, gravel, cedar and woodsmoke. Very Old World in style, with enticing sweetness and lingering perfume. Winemaker Mark van Buuren enjoys the consulting help of Stephan von Neipperg, owner of Canon La Gaffeliere, and his consulting winemaker Stephane Derenoncourt.” 92+ Tanzer, Mar/Apr 2007 

“Plush, with silky layers of raspberry, blackberry and fig backed by alluring spice, mineral and graphite notes. Fleshes out nicely on the finish, but stays elegant as well. Merlot, Cabernet Sauvignon and Petit Verdot.” 91 Wine Spectator, January 2007