Stellenbosch WO Cape 'C' Blend 2022 Idiom

What type of wine it is

Cape Blend “C” by Idiom is a blended red wine produced in Stellenbosch, Western Cape, combining Pinotage, Cabernet Sauvignon, Merlot, and Cabernet Franc. Fermentation in stainless steel and aging in French and American barriques ensure an elegant texture and precise technical profile. The result is a full yet balanced style, with ripe fruit, silky tannins, and freshness that make the wine harmonious and complex from the first sip. This blend is created to offer depth and immediacy, addressing the needs of those seeking both structure and drinkability.

Where it comes from

The grapes come from the Da Capo vineyard at Sir Lowry’s Pass in the Stellenbosch area, one of South Africa’s best-suited regions for structured reds. The soils of decomposed granite, Tukulu, and Table Mountain sandstone favor regular ripening and phenolic concentration, while the proximity to the ocean and Cape breezes contribute to diurnal temperature swings that preserve acidity and aromatic precision. The altitude and exposure of the pass help maintain definition even in the hottest vintages and sustain the elegance and freshness of the blend.

How it is made

Each variety is harvested at full ripeness. The grapes are destemmed and undergo a cold soak for five days to optimize color and aroma extraction. Alcoholic fermentation takes place in stainless steel at controlled temperatures, with targeted punch-downs to achieve fine tannins. Malolactic fermentation occurs in steel with wood staves, rounding out the structure without losing clarity. Separate aging by grape in French and American barriques lasts ten months, followed by blending and a further rest in the cellar for several months.

Tasting notes

In the glass, it shows a deep ruby red color with purple highlights. The bouquet is intense, with mature red fruits, plum, notes of tobacco, and a sweet nuance reminiscent of red velvet cake, enhanced by subtle spices and toastiness. On the palate, it is soft and enveloping, with full body, a fine texture, and silky tannins supported by good acidity. The finish is long and balanced, with returning fruity and spicy notes highlighting aromatic layering and the quality of wood integration.

Food pairings

It pairs naturally with grilled meats, especially beef and lamb cooked on the braai, thanks to its structure and smooth tannins that support juiciness and smoky notes. It also suits spicy Malay cuisine, where ripe fruit and well-measured oak balance sweet spices and moderate heat. Among traditional pairings, it mingles well with bobotie and rich beef stews with spices. Hard-aged cheeses round out the experience for those seeking greater flavor intensity.

When to serve it

This is an ideal red for convivial moments, from meat dinners to evenings with spicy dishes, when you want a wine that is full-bodied yet easy to drink. Serve at 16–18°C, preferably after a brief decanting to relax the wood profile and broaden the aromatic expression. The quality of the tannin and the balance between fruit and acidity suggest good potential for bottle development, with the possibility of gaining complexity over the medium term. Consumption is recommended within a few years of the vintage, with timing adapted to your preference for fresher or more evolved notes.