Ou Hoofgebou Cabernet Sauvignon

Cabernet-braised venison cheeks.

2020 had all the hallmarks of an excellent vintage. Sustained moderate day temperatures through the growing season, with timeous seasonal rainfall laid 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

Malolactic Fermentation was followed by further aging in French oak for 12 months, using only seasoned oak.

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.

Jean Engelbrecht along with his friends Dillie Malherbe and Jannie Durand set out to create a wine that would not only embody all that is Stellenbosch but that would also pay homage to this great town at the heart of the Cape winelands. Each wine in this range pays tribute to an historical landmark in Stellenbosch.