Capaia 2006

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, with our region receiving ample precipitation during this period. The growing season from September to November was characterised by mild to cool weather. During flowering and berry set in October and November weather conditions fluctuated, as usual, between warm and cold, windy periods. During harvest time uneven ripening was found as a result of cold, rainy weather during the budding season. On the whole growth was good, however, and the canopy sufficient, with warm, dry weather in February resulting in excellent, slow ripening conditions which contributed to good phenolic ripening.

The grapes were picked at optimum ripeness before undergoing the natural fermentation in large French Oak fermenters. Individual vineyards were kept separate to evaluate there quality before being carefully blended together and matured in new French Oak barriques for 14 months. The wine was bottled without fining and with a light filtration, and so may form a deposit with time.

This jewel of Capaia displays bright berry fruits such as cherry and blackcurrant mixed with spice, roasted nuts and dark chocolate. All is balanced with a
deliciously ripe palate full of power and richness rapped in super- fine tannins.

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