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.
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
Dark ruby with pure dark fruit, aniseed and pine straw notes on the nose. The aroma is backed up by an herbaceous profile together with cigar box and lead pencil that creates complexity. The dark ripe fruit and savoury notes lead beautifully onto the palate where an intense burst of fruit and subtle aniseed undertone creates an intriguing finish.
Vinification details
The wine was fermented in stainless steel open top fermentors, with manual punch downs occurring three to four times per day. Primary fermentation took seven days, followed by a maceration period of 14 days. Malolactic fermentation took place in barrels, thereafter the wine was matured in 30% new French oak barrels for 18 months.
