Caapmans Cabernet Sauvignon Merlot Vineyard Selection

wine photo

The Cabernet Sauvignon grapes were sourced from a north-east facing, low-yielding vineyard (6 to 9 tons per hectare), established in 1990 and planted in deep, dark red soils at around 250 metres above sea-level. The grapes were hand harvested in March at 25° to 26° Balling. The Merlot grapes were hand-harvested in March at 25.5° Balling from a north-east facing vineyard on the valley floor, located about 200 metres above sea level and planted in deep red soils. The vineyards, established in 1991, produced no more than 9 tons per ha.


Rich, ripe sweet red fruit, vanilla, mocha and a sweet cedar wood sensation with hints of tobacco on the nose makes this wine beautiful and complex.


A rich, full-bodied wine with firm tannins and an abundance of fruit following through from the nose. Mocha and dark chocolate balanced with well integrated oak and a lingering palate.

Notes from the Winemakers

Each cultivar was separately vinified. After 24 hours of cold soaking, the must was fermented on the skins (between 26ºC and 28ºC) in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for two weeks after the fermentation period. Controlled malolactic fermentation took place in tank after which the wine was matured for 14 months in tight-grained new French oak, and blended before bottling where after it was matured in the bottle for a further six months. The wine is made from 73% Cabernet Sauvignon and 27% Merlot.

Food Pairings

Serve with roast leg of lamb with rosemary and garlic, rib eye steak with a red wine sauce or enjoy with Gruyère and Old Amsterdam cheeses.