Vergenoegd Löw | Stellenbosch Wine Routes

2 months ago Leave a Comment by Sharese Hunt Vergenoegd Löw Wine Estate

From the moment you enter the gates of Vergenoegd Löw, you know you’re in for a treat. The gardens are beautifully landscaped with native plants and feature bold sculptures by Dylan Lewis.

Located in Stellenbosch and dating back to 1696, this farm is one of South Africa’s most intact and authentic old wine farms. The beautifully restored heritage buildings tell the story of its remarkable owners over the centuries.

We were treated to a fun, interactive blind tasting of a variety of Vergenoegd Löw’s red wines and vintages, led by Winemaker Vusi Dalicuba who also shared insights of the wines.

The Vergenoegd Löw collection of wines reflect a balanced, mouth-filling flavour of fruit and an echo of the sea that’s satisfyingly refreshing. Their way of winemaking is to “follow the grapes”. The grapes themselves determine the vinification. That’s how the team creates wines of freshness, perfume and graceful elegance, but also fine-structured longevity.

The wines grown and made at Vergenoegd Löw, all benefit from a relatively cool climate, proximity to the sea and lime-rich soils. You’ll find them elegant, beautifully balanced and refreshing. The estate’s collections of wines are available to taste in a luxurious, serene environment: the Vergenogd Löw Homestead Wine Lounge, situated in its beautifully restored 1717 manor house. With the fireplace ablaze in winter, creating a warm and inviting atmosphere, it really is an idyllic place to sit back, relax and enjoy a glass of wine.

The Indian Runner ducks form part of the estate’s integrated pest management program. It’s such a treat to see them waddling across the werf on their way to work in the vineyards. They eat the weeds, keep pests away and fertilise the soils naturally, form part of the farm’s integrated crop management.

Afterwards, we enjoyed a delicious lunch at Geuwels, one of two restaurants owned by Bertus Basson on the farm. This casual eatery serves farm-style breakfasts and lunches daily, featuring local ingredients in small-plate dishes. Familiar, well-loved South African flavours are reimagined in fresh and original ways.

We began with a creamy West Coast Hereboon Soup with lemon cream and gremolata, which was absolutely delicious. The fire-roasted aubergine with harissa, homemade hummus and dukkah was sweet, crunchy and delightful. This was followed by a refreshing squid dish with crushed cucumber, capers, chili and mint.

We then enjoyed a fresh Vergenoegd garden salad and pillowy yet crispy potatoes with garlic emulsion topped with green onion. The hot-smoked pork belly with creamed Vergenoegd kale and waffles was rich and flavourful. Finally, nothing could beat the crispy, flaky and juicy Battered Hake served with tartar sauce.