TASTING NOTES
Brick red in hue, the nose opens with delicate notes of tea leaf and red berry, hinting at freshness and finesse. The palate is dry and textured, revealing layers of sour cherry, leather, and a whisper of cigar box. Tannins are fine-grained and well-integrated, supporting a wine that is both complex and quietly confident.
DESCRIPTION
Previously known as Capaia Cabernet/Merlot, this wine now carries the name Capaia Mariella’s a tribute to the estate’s owner and a reflection of its evolving identity. While the blend remains true to its elegant, fruit-forward character, the new label aligns with our broader vision for Mariella’s restaurant and wine range, celebrating heritage, hospitality, and timeless refinement.
Accolades
– Gilbert & Gaillard 2025 = Double Gold
Ageing Potential
10 years from vintage.
Blend Information
Cab Sauv 47%, Merlot 38%, Petit Verdot 8%, Cab Franc 4%, Shiraz 3%
Food Suggestions
Enjoy with hearty dishes, such as roast lamb and beef, coq au vin and pasta bakes.
In The Vineyard
Picked at optimum ripeness, these grapes are destemmed and undergo natural fermentation in large French-oak fermenters.
About the Harvest:
Marked by excellent growing conditions, producing fruit of notable quality and balance. Following a wet winter, the vines were less stressed, resulting in healthy berries with concentrated flavours and refined tannins.
In The Cellar
Alcoholic fermentation lasts about 21 days during which gentle pump-overs encourage delicate flavour and colour extraction. Pressing of the skins
when fermentation is completed, the wine is transferred to barrels for malolactic fermentation. The individual components of the Cabernet Sauvignon and Merlot blend are kept separate for a period of 6 months before being carefully blended. Thereafter the blend spent 12 months in 2 nd and 3rd fill French-oak barrels.