Stellenbosch wine estate, Vergenoegd Löw, is poised to showcase its new generation of maritime-influenced wines following significant investment in new vineyards, innovative farming methods, and talented winemakers.
Less than 5 km from False Bay, their vineyards have aptly been named ‘Stellenbosch-by-the-sea’. It aims to highlight the beneficial impact of the sea on their wines. The cooling ocean winds lower Summer temperatures by as much as 3ºC, prolonging the ripening process, with the potential to create wines with depth, more complex flavours, vibrant acidity and longevity.
The origins of Vergenoegd Löw
The Stellenbosch wine estate was acquired in 2015 by German entrepreneur, philanthropist, and heritage specialist Prof. Peter Löw. This 160-ha estate underwent extensive restorations aimed at restoring its 18th-century Cape Dutch buildings, erecting a national monument, two restaurants, and luxury lodging. Not to mention the time Prof Löw spent handpicking specialist teams to replant all the vineyards, introduce regenerative farming measures and create a low-intervention cellar.
With most of the building blocks in place by 2022, the specialist wine team set out to maximise the advantages of vineyard proximity to the sea. The team planted vines in 2017, and discovered the terroir to be rich in ancient alluvial soils flecked with marine fossils, rich in lime, granite and clay.
Varietals
Vergenoegd Löw’s managing director, Corius Visser, oversees just over 53 ha planted predominantly with red varietals, with some 30% devoted to white varietals. The red varietals are made up of Bordeaux with accents of Merlot, Cabernet Sauvignon, and Cabernet Franc. The calcareous soils give way to Chardonnay, making up the majority of white varietals planted.
We’ve started talking about our ‘merroir’ rather than terroir as it underscores the sea’s influence. We see our location as lending freshness, restraint and even salinity to our wines.”
Visser sees some parallels with the Bordeaux varietal, stating that, “Of course, we are very much closer to the sea, but if you think of the farm’s Eerste River estuary that is marked by periodic flooding, there are similarities with the Garonne River. Ours is also a flat, low-altitude terrain with very old soils.”
New-generation farming
Visser has led the farm’s conversion to regenerative farming by introducing inter-row insectary cover cropping, cattle, sheep, chickens, and geese. Not to mention the maintenance of the estate’s iconic Indian Runner ducks that have been in charge of vineyard pests since 1984.
Visser calls this regenerative and restorative approach “farming with nature” and has introduced the largest herd of Dexter cattle found in any Cape wine farm. Try to spot the 98 eco-grazers that fertilise and aerate the soils on your next farm visit.
He says mixed farming promotes soil and vine health, microbial activity, and climate resistance, all while building biodiversity and reducing the need for external inputs. The impacts seen are palpably evident in the quality of the grapes.
Since around 2022, there has been a discernible year-on-year increase in energy, vitality and complexity in Vergenoegd Löw’s wines, irrespective of vintage conditions.”
Among the talented farming team is a young winemaker, Vusi Dalicuba, appointed in 2022. He is mentored by Abrie Beeslaar (a three-time winner of the International Wine & Spirits Competition and holder of the International Winemaker of the Year Award). His recent accolades include runner-up at the 2024 Next Generation Awards by Winemag and being recently featured by Decanter as one of six young South African winemakers to watch.
“The way we do it here is to follow the grapes,” explains Visser. “Because our viticulture is so detailed, we can let the fruit speak for itself in the cellar and take a very low intervention stance.”
The cellar has just released some of its new vintages. Visit their online shop to view their new wine collections.
Or, explore the farm for unforgettable tastings and wine experiences paired with contemporary Cape cuisine, luxury accommodation, and soothing spa treatments.
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Going Green: How South African restaurants are serving sustainability in 2025
