The Cape Red Blend
The Cape red blend is one of the most dynamic wine categories in the Southern Hemisphere. Where Bordeaux has rules, the Cape is free — free to blend Cabernet Sauvignon with Mourvèdre, Shiraz with Cinsault, or throw in Durif where the vineyard demands it. This Cape Red Blend Collection gathers six standouts into a single case.
What’s in the Box
Six wines, six stories: Zevenwacht Tin Mine Red 2022 — Best Rhône-Style Red Blend at the 2025 Investec Trophy Wine Show; structured, perfumed Syrah-Mourvèdre matured 12 months in French oak. Stettyn Guardian Red Blend 2024 — Cabernet Sauvignon, Shiraz and Durif from Worcester’s best-kept secret; dark fruit, serious spice, Vivino 4.0/5. Metzer Family Mantra 2021 — 60% Shiraz, 40% Cinsault; black cherries, rose petal and crunchy tannins. Metzer Kitchen Sink Red Blend 2022 — Cinsault-led playground blend; ripe red fruits, white pepper, blood orange and violets. Jasons Hill Jacobs Creek Classic Red 2021 — smooth and approachable; raspberry, strawberry, light spice, 10 months in French oak. Maasbaai Cape Reserve Red Blend 2023 — bold and elegant; blackberry, cassis, cocoa and structure from a coastal producer punching above its weight.
How They’re Made
Cape red blends are hand-harvested and fermented variety by variety before the winemaker blends to the final house style. Bordeaux-style blends use Cabernet Sauvignon as their structural backbone; Rhône styles lean on Shiraz and Mourvèdre for dark spice and Mediterranean character. The Metzer wines take a lighter Cinsault-forward approach; Zevenwacht and Maasbaai bring the structure.
Tasting Notes
From the deep, spiced complexity of the Zevenwacht Tin Mine Red to the bright, fruit-forward ease of Jasons Hill’s Jacobs Creek Classic, this collection spans the full Cape red blend spectrum. Dark cherries, cassis, blood orange and white pepper run through the reds; violets and rose petal lift the Cinsault-forward pours. Structured where it counts, smooth where it matters.
Food Pairing
The Zevenwacht Tin Mine Red pairs with slow-braised lamb or beef short ribs. The Stettyn Guardian handles venison stew or braai boerewors. Metzer Mantra for braised oxtail or duck confit. Kitchen Sink with a charcuterie platter. Jasons Hill Jacobs Creek Classic as an easy weeknight red with pasta or lamb chops. Maasbaai Cape Reserve with grilled lamb and rosemary or aged hard cheese. Order your case and keep the Tribe fed.
