Capaia

In 1997, Alexander Baron von Essen and his wife Ingrid Baroness von Essen stood on a former wheat farm in Philadelphia, about 30 kilometres north of Cape Town, and recognised something the region's farmers had not yet seen: exceptional viticultural potential. Where others saw grain fields, the von Essens saw Bordeaux terroir waiting to happen. They named the property Capaia, planted vines across the northeast flank of Olifantskop, and spent five years building a winery designed to rival the chateaux of France.

The ambition was not modest. Between 1997 and 2002, the family planted Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Shiraz, and Sauvignon Blanc on more than 140 hectares. They erected 56 French oak fermentation tanks -- each with a capacity of 5,200 to 8,400 litres -- creating what remains the largest wood-based fermentation plant in any private cellar in the world. During this founding period, Tibor Gal, one of Hungary's most influential winemakers, became part-owner and shaped the estate's winemaking philosophy.

The first harvest in 2003 announced Capaia's intent immediately: Wine Magazine awarded the maiden vintage a five-star rating. In 2005, the property was officially declared an estate under the South African chateau principle. That same year brought tragedy when Tibor Gal was killed in a road accident. His loss was deeply felt, but his influence on Capaia's winemaking endures.

Also in 2005, Count Stephan von Neipperg -- owner of Chateau Canon La Gaffeliere and La Mondotte, both Saint-Emilion Premier Grand Cru Classe -- became a consultant to Capaia. By 2015, Ingrid Baroness von Essen invited him to become a shareholder, deepening the Bordeaux connection. Today the estate is run by second-generation Mariella Baroness von Essen and her son Nick.

The wines are structured in two ranges. The Capaia range includes the flagship Capaia blend (formerly Capaia One), a Bordeaux-style assemblage of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, along with single-varietal Shiraz, Sauvignon Blanc, and Rose. The Blue Grove Hill range offers earlier-drinking wines at a more accessible price point.

Dining at Capaia centres on Mariella's restaurant, named after Mariella Baroness von Essen. Head Chef Jacqueline Neethling joined in July 2024 and brings a simple, unpretentious yet sophisticated French-influenced menu for lunch and dinner. The restaurant sits amid views of the cellar, maturation rooms, mountains, and manicured gardens. A children's jungle gym, walking trails, farm stall, and deli make the estate welcoming to families.

Capaia is an unusual proposition in the Cape Winelands: a family-owned estate with genuine European aristocratic roots, Bordeaux consulting pedigree, and the quiet confidence that comes from making five-star wine on your first attempt.