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 estate grounds — the vineyard areas are embedded in Fynbos vegetation, which naturally stabilizes the vineyards and leaves room for the ecosystem. Capaia works sustainably and is one of the estates in the Western Cape that takes terroir seriously instead of focusing on industrial mass yield.

In the glass: light straw yellow. On the nose, grapefruit zest, fresh gooseberry, and a light 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 aftertaste. No wood usage, 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 meals