Vintus

Capaia is the flagship and trademark of the estate. 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.

During the post-harvest period in May 2005 good rainfall occurred, with leaf drop at the usual time, resulting in good accumulation of reserves. It was a standard cold and wet Cape winter, after two dry winters, which meant that the vines could enjoy proper dormancy. End May and June were particularly cold, at night especially. The growing season from September to November was characterized by mild to cool weather, followed by typical fluctuations between warm and cold periods during flowering and berry set. During harvest time uneven ripening was found as a result of the cold, rainy weather during the budding season, but growth was good on the whole, however, and canopy sufficient, with warm, dry weather in February resulting in excellent, slow ripening conditions.

The grapes were picked at optimum ripeness before undergoing the natural fermentation in 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 14 months. The final blend consisted of 55% Cabernet Sauvignon, 27% Merlot, 15% Petit Verdot and 3% Cabernet Franc, and the wine was bottled without fining and with a light filtration.

The wine displays bright berry fruits, such as cherry and blackcurrant, mixed with spice, roasted nuts and ark chocolate. All is balanced with a deliciously ripe palate full of power and richness, wrapped in super-fine tannins.

2006 Vintage Reviews:
“Dark and alluring, with hints of toast and mocha giving way to lushly textured fig, currant and molten chocolate notes. Stays racy on the finish though, with notes of aged tobacco and freshly ground espresso beans. Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc.” 92 Wine Spectator, April 2008

2005 Vintage Reviews:
“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

“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