Capaia Sauvignon Blanc

Sauvignon Blanc from the Western Cape — and one that shows what South Africa can do with this grape variety: less jam, more tension.

Capaia is located in the Agter-Paarl Valley north of Cape Town. The winery is known for consistent biodiversity on the premises — the vineyards are embedded in fynbos vegetation, which naturally stabilizes the vineyards and leaves room for the ecosystem. Capaia is one of the estates in the Western Cape that takes terroir seriously instead of focusing on industrial mass yields.

In the glass: pale straw yellow. On the nose, grapefruit zest, fresh gooseberry, and a slight hint of passion fruit — typical for well-situated Sauvignon sites in the cooler influence area of the Atlantic. On the palate, lively acidity, medium-light body, mineral-salty finish. No use of wood, no heavy sweetness — the wine remains clear and straightforward.

• Food: grilled sea bass, goat cheese, mussels in white wine broth, green asparagus with vinaigrette
• Temperature: 8–10 °C
• Occasion: summer aperitif, light lunch or dinner