The Capaia estate lies in the village of Philadelphia, part of the Tygerberg district, just a short distance north of Cape Town. Here, vineyards bask in a suntrap under the shelter of the Koeberg hills. And cool breezes from the nearby Atlantic Ocean allow the grapes to ripen slowly, developing deliciously concentrated flavours. Winemaker Stephan von Neipperg has been involved with the winery since 2005. As the owner of two Grand Cru Classé Saint-Émilion estates, he brings a wealth of knowledge and expertise in Bordeaux-style blending – and it shows in this – Capaia’s flagship red. It’s made with just as much precision as the best Bordeaux châteaux. Grapes from each vineyard are fermented separately in oak barrels before being blended. For extra complexity, the wine spends 18 months maturing in French oak before bottling. If you can resist opening it, it will continue to develop for up to 10 years. You'll find it robust yet balanced, with flavours of blackberry, plum and mocha. Its firm tannins and a hint of smoke make it an excellent match for hearty game dishes.