Winery Details

  • Capaia Wines

About the Winery

Capaia previously functioned as a wheat farm, offering well-rested soil in which vines had never previously been grown. Three slaty hills form a suntrap sheltered by the Koeberg hill, offering unobstructed views of Table Mountain. The southerly trade wind from the Arctic, provides good aeration, whilst its unique proximity to the ocean guarantees a temperate climate. The terroir and aspects (North, East, South, West facing) gives further dimension and more distinction to the grapes growing on the estate. Capaia’s terrain comprises 140 hectares, of which 60 hectares are under vine. The grape varieties are a 20/80 division between white (Sauvignon Blanc) and red (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot & Shiraz).

In accordance with the château principle, our wines are pressed exclusively from grapes grown on Capaia territory. With Capaia having its own bottling and labelling facilities, it completes the circle of our well-rounded estate.

The heart of Capaia is the winery where all red wines are fermented in oak fermenters, in the form of 56 French-oak fermentation tanks, each with a capacity of 5,200 L and 8,400 L respectively, making it the largest wood-based fermentation plant for private cellars in the world! They come equipped with temperature regulation, manufactured by Tonnellerie Taransaud in Cognac. With the unloading station located at the winery’s highest point, all juices are entirely gravity-fed, a technique that has proven to facilitate outstanding wines. The use of the French oak fermenters contributes significantly to the quality of the wine. The difference between using wood and steel in fermentation is noticeable. With wood there is oxygen exchange during the fermentation process and the wood flavour is immediately brought to the juice from an early stage.

As a general rule, red-wine grapes will be left for fermentation on skins for a period of 25 to 30 days, whilst our Sauvignon Blanc is matured exclusively in stainless-steel tanks. For the maturing of red wines, a vat cellar with 1,500 barriques (225L) is available, also supplied by Taransaud.


Capaia Rosé 2020

About the wine

A soft and elegant nose with hints of red fruit. Palate is smooth and quenching with fresh acidity that lingers, inviting you to the next glass….


4.55 USD


Philadelphia, Western Cape

Segment best suited for

Boutique, Off premise, On premise, Retail





Red Grapes

Cabernet Franc

Food Pairing

Asian food, Chicken, Curries, Enjoyed Chilled on it's own, Fish, Fresh Salads, Salmon, Seafood

Tasting Notes

Rasperry, Red cherries, Strawberry

Price Band:E

Winemaking process

Bunches were destemmed and whole berries went directly into the press. Kept constantly under carbon dioxide gas to ensure minimum oxidation, the grapes only underwent the softest pressing stage. The soft and short pressing ensured that only the free run juice as well as the outer pulp juice was extracted, which result in a vibrant, lively wine with an appealing colour.



Enjoy within 2-3 years.

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