Technical Analysis
Ou Hoofgebou is an impressive university building designed by Carl-Otto Hager and built to commemorate the bicentenary of Stellenbosch in 1879.
Tasting note
Youthful aromas of blackcurrant, red and black cherries, dark chocolate, and a touch of tobacco and cedar. A powerful entry reveals ripe blackcurrant, juicy black plums, and mulberry, balanced by a firm tannic edge. Layers of roasted herbs, graphite, and a subtle hint of green peppercorn add depth and complexity. A refined expression of a classic Stellenbosch Cabernet
Vintage conditions
A dry winter season with well below average rainfall. Cold units were made up for in later winter and early spring. Slightly earlier budding, but good, even budding and flowering with an average yield. December brought a lot of rain, lowering temperatures
and replenishing water reserves. Hot weather in early January encouraged ripening, becoming more moderate with cool nights to retain acidity. A lot of rain during the month of March making it a challenging vintage for reds.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. Punch-downs and pump-overs were performed 4 times daily to ensure balanced extraction of colour and tannins. After fermentation, the wine was macerated on the skins for 14 days. Malolactic Fermentation was followed by further aging in French oak for 12 months, using only seasoned oak.
AWARDS
DWWA: Silver
Technical Analysis
Ou Hoofgebou is an impressive university building designed by Carl-Otto Hager and built to commemorate the bicentenary of Stellenbosch in 1879.
Tasting note
Classically styled Cabernet Sauvignon showing a combination of blackberry, redcurrant, toast, and liquorice. Structured yet ripe tannins with a backbone of intense black cherry, rounded out by savoury spice: liquorice, cigar box, cedar, and a hint of black pepper. Full-bodied and serious, with a focused mid-palate, this Cabernet shows typicity and good aging potential.
Vintage conditions
The 2021 vintage followed a cool, wet winter, where regular cold fronts replenished water reserves to pre-drought levels. Moderate temperatures throughout the growing and ripening seasons meant that grapes ripened slowly, retaining acidity while phenolics developed fully. The wines of the 2021 vintage show good promise, with high natural acidity and a good concentration of fruit flavours, indicating quality wines with good aging potential.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. Punch-downs and pump-overs were performed 4 times daily to ensure balanced extraction of colour and tannins. After fermentation, the wine was macerated on the skins for 14 days. Malolactic Fermentation was followed by further aging in French oak for 12 months, using only seasoned oak.
Technical Analysis
Ou Hoofgebou is an impressive university building designed by Carl-Otto Hager and built to commemorate the bicentenary of Stellenbosch in 1879.
Tasting note
Deep, opaque ruby. Rich notes of cassis, blackberry and bramble, combined with pencil shavings and tobacco. A classic Cabernet, showing fine, coating tannin with balanced acidity to support intense black fruit flavours. Dark chocolate and cedar are accompanied by a savoury tomato puree character that adds complexity. Polished, with well integrated oak, resulting in classically styled Cabernet.
Vintage conditions
2020 had all the hallmarks of an excellent vintage. Sustained moderate day temperatures through the growing season, with timely seasonal rainfall laying the foundation for a good season. The resulting bigger yield showed high quality, from which we expect first-class wines. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. Punch downs and pump-overs were performed 4 times daily to ensure balanced extraction of colour and tannins. After fermentation, the wine was macerated on the skins for 14 days. Malolactic Fermentation was followed by further aging in French oak for 12 months, using only seasoned oak.
Technical Analysis
Ou Hoofgebou is an impressive university building designed by Carl-Otto Hager and built to commemorate the bicentenary of Stellenbosch in 1879.
Tasting note
Expressive dark fruit on the nose, showing ripe aromas of cassis, black cherry and Christmas cake, with savoury notes of toast and sandalwood. The bold fruit creates a juicy and textured mouthfeel, with mouth-coating tannin that is fine yet grippy, with an elegant raspberry freshness. Balance is provided by savoury notes of cigar box. A classic example of Stellenbosch Cabernet.
Vintage conditions
The 2019 vintage was challenging, with moderate temperatures resulting in a later harvest. Cooler days and nights resulted in slow sugar accumulation while phenolics kept developing. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. Punchdowns and pump-overs were performed 4 times daily to ensure balanced extraction of colour and tannins. After fermentation, the wine was macerated on the skins for 14 days. Malolactic Fermentation was followed by further aging in French oak for 12 months, using only seasoned oak.
Technical Analysis
Ou Hoofgebou is an impressive university building designed by Carl-Otto Hager and built to commemorate the bicentenary of Stellenbosch in 1879.
Tasting note
Aromatic red and black fruit show prominently on the nose. Red cherries, cassis, redcurrant and black cherry mingle seamlessly. Rich flavours of dark chocolate, cinnamon and a hint of cardamom blend with the fruit that follows through on the palate. A classic Stellenbosch Cabernet showing characteristic grippy tannins and fresh acidity that provide structure to support the full body.
Vintage conditions
The 2018 vintage was dry, following three consecutive years of drought, conditions which allowed the grapes to develop concentrated fruit flavours.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. Punch-downs and pump-overs were performed four times daily to ensure balanced extraction of colour and tannins. After fermentation, the wine was macerated on the skins for 14 days. Malolactic fermentation was completed in barrel followed by further aging in French oak for 12 months, of which 20% was new.
