Singular blending
On the face of it, Capensis looks straightforward. Three wines, one grape. Much of what they bottle comes from an individual vineyard – Fijnbosch.
And yet beneath that seemingly simple surface is a kaleidoscope of complexity, terroir, vineyard, clone and winemaking decision.
Each of the vineyards Capensis works with is harvested and fermented individually before putting the post-fermentation blend together. Fijnbosch alone is a veritable smorgasbord of Chardonnay clones, each specifically chosen to inflect the grape in a particular way. There’s the diversity of the vineyards Capensis harvests across Stellenbosch and the surrounding regions – and even complexity within individual vineyards themselves, as micro-shifts in soil and aspect create parcels of Chardonnay with a clear and distinctive personality.
Fermentation then takes place across a range of vessels – in Graham’s words, ‘everything but stainless steel.’ Largely inert, to allow the personality of the Chardonnay to shine, but each brings its own character to the fermentation, whether it be large foudres, concrete fermeters, ceramics or amphorae.
By drawing on this palette of Chardonnay inflections, capturing each one separately before bringing them together, Capensis uses blending to discover its most distinctive, singular expression.
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