They had more five star ratings in the Platter guide between 2005 and 2010 than any other estate in the country, and the list of Old Mutual Trophies, Michelangelo and Veritas golds, is slightly indecent. But then, perched on the slopes of the mountain, just two kilometers from the Atlantic Ocean, Cape Point Vineyards has a fairly unique terroir. We chatted to the man behind the vines, Duncan Savage, to find out what else it is that makes his wines so special.
 
Have you always wanted to be a wine-maker?
The wine bug bit in Matric in 1995 – I’ve never looked back.
 
What are your wines up to at the moment?
Most are still relaxing in tank and barrel, due for bottling early next year. 2011 was a cracking vintage for us at CPV and the wines are looking fantastic!
 
You’ve got a pretty incredible location. What characteristics does it tend to bring about in the wine?
Our site is truly a unique setting as we have wonderful mountain vineyards as many farms do in the Cape yet the Atlantic Ocean is 2km from our front gate! The peninsula is really narrow and thus the wind is off the sea from almost every direction creating the ultimate maritime site. The south easter is also known to blow from time to time which plays a major role in cooling our vines and shaping the style of our wines. A good mix of sandstone and granitic soils combines with this maritime nature of the site to create clean mineral wines of great longevity.
 
What should we be drinking from last year’s harvest right now?
The Cape Point Sauvignon Blanc 2010 is drinking beautifully at this stage, it is such a clean mineral style with a saltiness typical of the site.
 
What we should be eating with that?
Fresh oysters!
 
What are you doing differently this year?
We try to do as little work in the cellar as possible, so we’ve been experimenting in the vineyards. That said, in the cellar, we are looking at longer time in barrel and tank to allow the wines to settle before bottling.
 
What’s your favourite varietal or blend?
On the white side I love some of the blends originating in SA at the moment. Anything from the sauvignon semillons that do so well in the cooler areas to what the boys in the Swartland are up to. It is such a strong category for us as a country, watch this space!
 
You have R40 to your name, and a friend coming to dinner. Which wine would you buy?
Splattered Toad Sauvignon Blanc without fail (costs R44 so I would have to negotiate a discount). It’s a cracking wine at the price!
 
What would you choose as your last bottle of wine?
Kanonkop Paul Sauer

By Katharine Jacobs