Capaia ONE

Rika Fourie

+27 (0) 21 972 1081

44% Cabernet Sauvignon, 20% Shiraz, 13% Petit Verdot, 13% Cabernet Franc, 10% Merlot.
This harmonious blend of 5 red varieties, led by Cabernet Sauvignon, offers a subtle nose of dark fruit flavours with a surprising hint of mocha.

Product or Service

HS220421 - Wine; still; in containers holding 2 litres or less

Wine Attributes

Vintage: 2018

Varietal: Cabernet Sauvignon

Wine Region: Coastal – Cape Town



Product Certification

Product or Service Certification

Contact Infomation

Company Name: Capaia Wines (Pty) Ltd

Company Address: Botterberg Road, Philadelphia, South Africa, 7304, South Africa

Company General Phone: +27 (0) 21 972 1081

Company General Mail:

Company Website:

Key Contact: Rika Fourie

Key Contact Phone: +27 (0) 21 972 1081

Key Contact General Mail:

Company Information

Incorporation Date: May 23, 1997

BEE: Not BEE Eligible

Woman-Owned: Yes - 50%+ Woman Owned

Company Size: 10 – 20

Distribution: Direct sales , Agents , Export via Sea , Export via Air Freight , On trade (Restaurants, Bars, Clubs) , E-Commerce

Company Overview: Beauty comes from nature. Quality comes from within. Capaia Wines was established in 1997 in Philadelphia, near Cape Town. 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.

Year Started Exporting:


Countries Currently Exporting to:

China, Germany, Switzerland, United Kingdom

Countries Hoping to Export to:

Japan, United States

Registered Under the Following Trade Agreements: