Vergenoegd Löw, the low-lying Stellenbosch estate a pebble’s throw from the sea, is maximising the advantage of its location by working with, rather than against nature. 

According to MD Corius Visser, this entails an increasing focus on regenerative agriculture to build soil health and biodiversity, and to enhance the climate-resilience and fruit quality of its new-generation vines.

Calling it a “back to the future” way of farming, Visser explains that it is a progressive, adaptive approach that combines heritage farming where it makes practical, economic and ecological sense, with precision tools and a new understanding of climate, soil, human and crop relationships.

The point of combining tradition with technology, he stresses, is to create quality wines that are in balance with their terroir and true to the estate’s almost 330-year heritage. Vergenoegd Löw was founded in 1696 and is one of the country’s oldest working farms.

The approach comes in the wake of new ownership and investment, thanks to German entrepreneur, philanthropist, historian and heritage advocate Prof Dr Dr Peter Löw, who bought the 160ha property in 2015 and initiated an entire replanting of the vines, now covering almost 55 ha. He also brought Visser on board.

The farm is just 3,5km from the False Bay coastline, where it is around 3°C cooler in summer, compared to average temperatures in the Stellenbosch area. The prevailing south-easterly summer winds not only cool the vines to slow and concentrate fruit ripeness but also keep vine disease at bay.

Calling it a “back to the future” way of farming, MD Corius Visser explains

Since the replanting programme begun in 2017, direct exposure to the South Easter is managed by planting vine rows in almost the same direction the wind blows to allow it to flow through the vineyards. “The effect is to cool the vines and minimise the impact of the wind force,” explains Visser. “The vine-row direction also gives the grapes balanced exposure to, and protection from the sun in mid-summer for optimal ripeness.

“Interestingly, old farming records show that the vine row orientation we are following today was used way back by earlier generations.”

The property lies almost at the mouth of the Eerste River in what was originally an ancient seabed, rich in sea fossils and minerals. “Unusually for the Stellenbosch area, the soils are rich in lime, imparting perfume and elegance to the wines.”

The property lies almost at the mouth of the Eerste River in what was originally an ancient seabed.

Calcareous soils are well-draining but nevertheless also retain water. Being porous, they retain moisture in periods of dry weather but drain well in times of heavy rain, and vine roots can easily penetrate to the depths. They also cool down vine roots during the hotter summer months.

As part of the “back to the future” initiative, only the farm’s ancient blue gums are being retained. “Yes, they are notorious water thieves but it’s all about context. We are located just 12m above sea level and that makes us prone to flooding in winter. Blue gums are natural water pumps that help manage the water table. Depending on size, each tree can absorb as many as 300 litres of water per day. They really symbolise what we mean when we talk about our progressive, adaptive approach to sustainable farming.

To manage flooding, they have also built several ponds linked to the natural vlei and the river via a series of water-drainage channels across the property

“To manage flooding, we have also built several ponds linked to the natural vlei and the river via a series of water-drainage channels across the property. The channels are planted to indigenous reeds and grasses, turning them into wetland eco-corridors. They minimise the impact of intense downpours, filter the water, prevent soil erosion, and provide habitat to numerous animals, birds, and insects.”

Vergenoegd Löw’s gardens and open spaces are planted to indigenous trees and shrubs with special attention given to plants that can sustain honeybees as a means of encouraging biodiversity.

The vlei and the eco-corridors also play an important role, providing summer grazing for the Dexter cattle, introduced to the farm in 2022, fertilizing and restoring the veld by opening it up as they graze. In winter, the cattle graze the various cover crops that are planted between the vines. Apart from feeding on weeds and reducing the need for herbicides, their grazing encourages the regrowth of the cover crops, helping to regulate soil temperatures and avoid the occurrence of bare soil surfaces.

The vlei and the eco-corridors also play an important role, providing summer grazing for the Dexter cattle

Similarly, the Indian Runner ducks, introduced to the farm in 1984 by previous owner John Faure, form part of the estate’s integrated pest management programme. They are partial to snails and other vineyard pests that they eat while enriching the soil.

Currently, Visser and the team are trialling various permanent cover crop combinations in the vineyards to find ways of reducing tillage and thus disturbance of soil structure. The selected plants are hardy, low-maintenance insectary and mainly indigenous perennials that require little water. Current plantings include kooigoed (Helichrysum petiolare), while future plantings will include wilde-als/wormwood (Artemisia Afra), buchu (Agathosma renulata) and confetti bush (Coleonema pulchellum). While not indigenous, lavender and rosemary are also included in the trial.

“We want to bring out and do the best for our special enclave that forms part of the Helderberg Wine Route. Vergenoegd means to be contented. And we are, living, farming and savouring wines in balance.”

Visser oversees all winegrowing and winemaking on the estate. Since 2021, Vusi Dalicuba has been making wines under his direction. Dalicuba is supported by Tamsin Valentine. Christiaan Cloete recently joined Vergenoegd Löw as farm manager.

Go to www.vergenoegd.co.za for more information about Vergenoegd Löw.

The Indian Runner ducks, introduced to the farm in 1984 by previous owner John Faure, form part of the estate’s integrated pest management programme.

Also see:
Vergenoegd Löw has their ducks in a row

Issued by: AUGUST COLLECTIVE

Pictures: SUPPLIED

©2024 Herman Lintvelt - WineTourismZA 

 

On Women’s Day on 9th August and during the month of August known as Women’s Month, South Africa honours the strength and resilience of women and their contribution to society and country.

At Muratie, one of the oldest estates in South Africa, where the farm’s rich, centuries-old heritage is passionately preserved, ‘Every Wines Tells A Story’. With a tradition of strong and fascinating women at Muratie throughout history, that continues to this day, it is Muratie’s pleasure to present the ‘Women of Muratie’ wine collection, celebrating their respective roles in moulding Muratie as we know it today.

ANSELA VAN DE CAAB

Muratie’s flagship Bordeaux-style red blend pays tribute to Muratie’s founding matriarch, Ansela van de Caab, whose impressive story is written into South African folklore as an icon of the struggle against the horrors of slavery at the Cape in the late 17th century. Born and raised in the slave quarters at the Castle, Ansela fell in love with Laurens Campher, a dashing German soldier in the service of the Dutch East Indian Company, who became the first owner of Muratie. After a 14-year courtship Ansela was finally freed from slavery and was able to marry Laurens and make her home at Muratie together with their three children. This year marks 329 years since her emancipation. They planted the first vineyards at Muratie and an oak tree, to bless their marriage, which still stands on Muratie, as does a small white house, their first home, which today houses the MOK Gallery. When Laurens died, Ansela inherited the farm, becoming one of the first woman descended from a slave to own her own farm.

The Muratie Ansela van de Caab, a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, is rich and velvety with concentrated dark fruits (blackcurrants, cassis) and plenty of wood spice (sandalwood, cigar box) with savoury hints of olive tapenade and a lingering finish. 

Retail price: R280

PURCHASE: The ‘Women of Muratie’ wines are available for purchase at the estate, online at www.muratie.co.za/wine/buy-wine/ and at select fine wine merchants around the country.

A VISIT TO MURATIE

Guarded over by ancient oak trees, a visit to Muratie today reveals a piece of history where time has largely stood still: a unique and magical environment where visitors can enjoy Muratie’s legendary wines, honest farm food and warm hospitality.

SIP ON MURATIE WINES AND TASTE HISTORY FOR YOURSELF

Knorhoek Road, Stellenbosch · www.muratie.co.za · 021 865 2330 · taste@muratie.co.za

 

Issued by: POSY & JEREMY HAZELL - PR & WINE CONSULTANT5S
Pictures: SUPPLIED 





©2024 Herman Lintvelt - WineTourismZA  

Vergenoegd Löw has recently donated 25 of their renowned Indian Runner ducks to several wine farms practicing regenerative agriculture, including Hartenberg, Rustenberg, Remhoogte, and Klipvlei. 

From left to right: Chris Boustred (Remhoogte Wine Estate), Tessa van Zyl (Rustenberg Wines), Wilhelm Joubert (Hartenberg Wine Estate), Christiaan Cloete (Vergenoegd Löw), Daniel Geldenhuys (Klipvlei Olives) and Corius Visser (Vergenoegd Löw).

Vergenoegd Löw 's farm manager, Christiaan Cloete

Vergenoegd Löw is one of South Africa’s oldest working farms, dating from 1696. From past ways of farming to Cape Dutch architecture, cooking traditions and welcoming hospitality, there’s a rich heritage here, the team believes well worth preserving.

One recent tradition is duck farming started by previous owner John Faure. When he began with his first group of Indian Runner ducks on the farm in 1984, he could hardly have known just how much visitors would come to love these long-necked, webbed waddlers. Daily, people flock from far and wide to see these birds at work. To Vergenoegd Löw, they are vital members of staff. Cloete describes them as “soldiers of the vineyards”.

Faure still assists with the farm’s highly regarded breeding programme and keeping the flock at a high standard. Breeding criteria focus on walking and foraging prowess as well as health and resilience. A hardy breed, the ducks are well-adjusted to the local climate. They love swimming and diving in the vlei, where they come to groom their feathers and to mate.

To Vergenoegd Löw, the Indian Runner ducks are vital members of staff

Vergenoegd Löw’s top breeding ducks compete in leading poultry shows annually. This is to ensure they continue to conform both genetically and physically to the Indian Runner duck breed standard. But it’s also a good way of benchmarking their birds against competitors.

The farms that received ducks from Vergenoegd Löw were also gifted some geese, which serve as “policemen” to deter predators while the ducks work in the vineyards.

Visitors to Vergenoegd Löw, located about 40 minutes from Cape Town, can witness the farm’s Indian Runner ducks daily at 9:00 and 12:00, when they pass through the farmstead werf on their way to and from the vineyards or the vlei.

To find out more about Vergenoegd Löw and its various sustainability measures, visit www.vergenoegd.co.za.

Also see:
Vergenoegd Löw's 'Back to the Future' Wine Growing

Winemakers Vusi Dalicuba and Tamsin Valentine inspecting the vineyards at Vergenoegd Löw

Issued by: AUGUST COLLECTIVE

Pictures: SUPPLIED

©2024 Herman Lintvelt - WineTourismZA 

Brookdale Estate is celebrating Old Vine Day on the first of August, with a nod to the newly released 2022 vintage of the Brookdale Estate Old Vine Chenin Blanc.

Brookdale is a proud member of South Africa’s Old Vine Project – a collective of certified heritage vines. At the Trophy Wine Show in 2022, the Brookdale Estate Chenin Blanc 2020 took Gold with a top score of 97/100 placing it first in its category, winning the coveted Rosa Kruger Trophy for best Old Vine Wine.

On Old Vine Day, Thursday 1 August 2024, the Bistro & Tasting Room at Brookdale Estate will offer all guests a complimentary tasting of the Brookdale Old Vine Chenin Blanc 2022. In addition, a special edition 375ml bottle of the 2019 Brookdale Chenin will be for sale for R150, valid all weekend from the 1st to the 4th of August.

Brookdale Estate’s Old Vine Chenin Blanc is said to rival the classic white wines of Burgundy. It is a wine with exquisite detail and a nuanced balance and precise equilibrium displaying a bold, impactful flavour profile. Its complexity and balance stand proudly as a wine of outstanding character, especially in a marriage with food on the palate.

Brookdale Old Vine Chenin Blanc 2022.

Winemaker Kiara Scott Farmer’s 2022 vintage is described as ‘subtly keyed, with restrained aromatics of pear skin, honeycomb and golden citrus, and just a hint of pastry cream and toast’. The palate is deep, dense and concentrated. Fleshy and generous, tempered by a stony acidity sewn through the layers and layers of flavour. Yellow apples, kumquat and peaches sing while the chalky texture is the background music, giving ballast to all those curves. The savoury finish calls in the wax of the nose, the echo of the radiant fruit. (Cellar door price: R385 per bottle)

Acclaimed for its authentic Cape Winelands hospitality, rich French Huguenot heritage and exceptional culinary offering, La Motte Wine Estate is the ideal Franschhoek Valley address for what has become one of South Africa’s most coveted food and wine experiences - JAN Franschhoek. 

Friday’s at Middelvlei Wines in Stellenbosch are soon going to be the talk of the town when it comes to Burger and 2-4-1 specials.

For R150 per person tuck into a juicy 200gm beef patty burger served with cheese, homemade French fries and your choice of a glass of red or white wine. 

Available every Friday between 12pm and 3pm.

If you find yourself in the vicinity on the first Friday of the month, make the most of Middelvlei Boerebraai’s Two For One special. Middelvlei’s very own Braai Master, Pinky, will prepare your lamb chop, boerewors and chicken sosasties to absolute perfection. Not forgetting the delicious accompaniments of the braaibroodjie, potato and green salads, as well as the lip-smacking pumpkin fritters for that extra South African flare. A deal not to miss out on – normal price is R290 per person, but with our ‘First Friday’ promo you and a plus one will only be charged R290.

Middelvlei Boerebraai’s Two For One special

Prebooking via info@middelvlei.co.za or phone on 021 883 2565 is essential.

Not only a popular destination for these and their range of superb wines, when you step onto Middelvlei you are made to feel like family. Tasting Room Manager, Althea Williams and her hands on team go out of their way to make you feel like ‘this is home’, that you’ll be forgiven for not wanting to leave, or at the very least return soon.

For more information on what makes Middelvlei magical visit www.middelvlei.co.za.

Middelvlei’s very own Braai Master, Pinky

Issued by: ON THE MARQUE PR & COMMUNICATIONS
Pictures: SUPPLIED


© 2024 Herman Lintvelt - WineTourismZA

As the temperature drops, the rain is pouring down and the wind is howling, it is the perfect time to indulge in some warming winter comforts. 

So, Bruce Jack Wines is sharing the JOY this winter to beat the blues.

Bruce Jack Shiraz, plush and enchanting, bold and spicy, is a true winter warmer. The aroma of ripe plummy fruit with a grind of pepper lead to a palate full and rich with black forest fruit, Indian spices and dark chocolate - power-packed yumminess to warm you from the inside out. It’s a wine that not only captures the essence of the winter season but also enhances your culinary experiences to new heights. Bruce Jack Shiraz is an absolute win with an Indian curry, the spice of the curry balanced by the bold, peppery awesomeness of the wine, creating a perfect harmony of flavours.

To spread the JOY this winter, Bruce Jack Wines is sharing a favourite Vegan Pea and Potato Indian Curry recipe. So, cosy up in the kitchen and get cooking. Invite your friends around, open a bottle of Bruce Jack Shiraz and share the JOY.

Bruce Jack Wines Vegan Pea & Potato Curry

Full of deep, satisfying flavour, curries are a great way to chase away cold winter nights – especially if the curry contains potatoes. Bruce Jack Wines’ Vegan Pea and Potato Indian Curry is a winter winner. A recent addition of sweet potatoes to the recipe has taken the curry to a whole new level. This is real comfort food!

Bursting with flavour and exceptionally well-priced, Bruce Jack Shiraz is your new best friend this winter. It is part of the Bruce Jack Lifestyle Range which strives for unbeatable value by expertly blending grapes from diverse vineyards with distinct climates and soils, crafting deliciously balanced and complex, yummy wines. All Bruce Jack wines are vegan-friendly.

Pop into your local Spar or Tops at Spar to get your bottle of Bruce Jack Lifestyle Shiraz

Or buy online at https://brucejack.com/our-wines/bruce-jack-lifestyle/

R79.99


Recipe

BRUCE JACK WINES
Vegan Pea & Potato Curry

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 6

INGREDIENTS AND PREPARATION
5 medium potatoes (peeled & chopped into bite-sized pieces)
1 cup of sweet potato (peeled & chopped into bite-sized pieces)
1 small onion (chopped)
2 tomatoes (blended) or one can of diced tomatoes
1.5 cups water or vegetable broth
3 cloves garlic (minced)
1 raw Jalapeño pepper (chopped)
1/2 cup frozen peas ”
2.5 cm piece of ginger (minced)
1 tsp cumin seeds (crushed) or ground cumin
1 tsp coriander seeds (crushed) or ground coriander
1/2 tsp turmeric powder 1 cup of sweet potato (peeled & chopped into bite-sized pieces)
1/4 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp of dried curry powder
1 tsp salt (or to taste)
1 tsp of maple syrup or unrefined coconut sugar
1/2 cup of fresh cilantro (coriander) chopped for serving
Optional” red pepper/chilli flakes for extra heat when serving, and a dollop of vegan sour cream or plain, dairy-free yogurt for topping

Bruce Jack Wines Winter Warmer kit

INSTRUCTIONS

1. To speed things up. cook the potatoes and sweet potatoes until slightly tender using an air fryer, oven. or by boiling. Preheat to 180°C and cook for about ten minutes.
2. Then, if you are using whole spices rather than ground, coarsely crush the cumin and coriander seeds in a spice grinder or by hand using a mortar and pestle.
3. Add the tomatoes, 250mI of water. garlic. and ginger to a blender or food processor, and blend into a purée.
4. To keep this meal oil-free, heat a splash of broth or water in a deep skillet over medium heat. Add the crushed cumin seeds and coriander and cook for a minute or so while stirring. Add another splash of water or vegetable broth if the toasty spices become too dry.
5. Stir in the chopped onion and cook for three or four minutes or until the onion looks translucent. Then. sprinkle in the ground turmeric and cayenne, stirring and cooking for another minute or two.
6. Stir in the blended tomato purée and cook for four minutes. Add the salt and cook for ten minutes.
7. Add the pre-cooked potatoes and sweet potatoes, stir and cover for another ten minutes over medium to high heat.
8. Stir in the garam masala and frozen peas, cover and cook for a minute - or just enough to thaw and warm the peas.
9. Taste and adjust the salt as needed. Stir in about half of the chopped cilantro and serve with additional cilantro and optional red pepper/chilli flakes on the side for more heat. Enjoy this dish spooned over a batch of your favourite rice.
10. An optional dollop of vegan sour cream, or plain, dairy-free yogurt for topping your curry tastes wonderful with the potatoes and acts as a coolant if you opt to go spicier with the seasonings.

NOTE: For added protein, you can include chicken.

WINE PAIRING – OUR DELICIOUS BRUCE JACK LIFESTYLE SHIRAZ

South African Shiraz sits perfectly between the blockbusters of the Barossa and the refinement of the Rhône. We love the raspberry, Indian spice, and ripe plum aromas. The palate is full and rich, with dark chocolate, black forest fruit, and smooth, sexy tannins. It can be enjoyed now or cellared at a cool temperature for up to 5 years.

Also see:

Bruce Jack Wines Shares the JOY to Beat the Winter Blues

Go to Recipe Index

Discover a culinary journey with Executive Chef Kerry Kilpin at Steenberg this Season

After a brief Winter rest, Steenberg re-opens its doors to welcome its new season with a host of exciting events, sensational culinary experiences, and unforgettable moments for the whole family, curated by celebrated Executive Chef, Kerry Kilpin.

Situated among the rolling green hills and the breath-taking mountains of the Cape Winelands, Steenberg is home to Cape Town’s finest lifestyle and culinary experiences, including a luxurious 5-star hotel, a tranquil spa, the country’s finest wines, and two award-winning restaurants, headed by Executive Chef Kerry Kilpin and her team. As Steenberg welcomes guests back to its magnificent estate for a new season, Chef Kerry shares the inspiration behind her menus and the events that she has brought to life to celebrate the splendour of Winter.

After working at some of the top restaurants in the country, Chef Kerry started her journey at Steenberg in 2014 as Head chef of Bistro 1682, and was later appointed Executive Chef Steenberg in 2018 overseeing both Bistro 1682 and Catharina's Restaurant now Tryn. Inspired by her life growing up on a farm and her travels around the world, her culinary creations are inspired by nature, fresh and vibrant ingredients, and the story that’s hidden in each flavour.

“Working on a wine estate, I have become closely connected to the rhythms of the seasons,” she says.“ This enhances awareness of seasonal ingredients and inspires us to incorporate the freshest locally-sourced produce into each of our dishes.

Steenberg is synonymous for hosting special events, which allow us to create menus and dishes specifically for these occasions. This inspires me to develop exclusive dishes that enhance both the food and wine-tasting experience and showcase the estate's offerings.” Among these events at Steenberg, two celebrate the very essence of Winter’s magic in the Cape Winelands.

Executive Chef, Kerry Kilpin

Chef Kerry has unveiled the long-anticipated Christmas in July dining experience at Tryn. The curated menu comes to life with dazzling ingredients and sumptuous, hearty flavours. Expertly crafted, the experience is curated to awaken the senses through every dish. “The menu is designed with two options for each course,” explains Chef Kerry; “the first option is my take on festive dishes based on my family's Christmas must-haves, while the second option explores a different take on Winter dining.”

The menu features a refreshing Amuse Bouche, followed by either the tantalising Pear and Chevin Tart or the rich Confit Duck. These starters are well rounded by the mains, with a choice of either the Cherry and Treacle Glazed Gammon or the Ethically Sourced Fish. It also features decadent dessert options; creamy Banoffee Trifle or Tryn’s signature Ivoire Cheesecake which satisfies every sweet craving! Finally, end off with a selection of Friandise, including mince pies and chocolate truffles, along with perfectly brewed Origin coffee or Ronnefeldt tea.

Try Chef Kerry's Roast Pork belly and see why Winter really is the best season of the year!

“With ingredients like goat cheese and cranberries, glazed Gammon, chocolate trifle, and mince pies, we pay homage to all the classic Christmas flavours, but with an undeniably tantalising Tryn twist,” says Chef Kerry.

Of course, Winter wouldn’t be quite complete without a splash of red wine. The upcoming Red Wine Rendezvous event is just the answer. The experience includes a glass of Steenberg’s famed Bubbly upon arrival, an exquisitely crafted 3-course menu, enjoyed with a selection of Steenberg’s finest red wines. Set alongside the blazing hearth and the intimate interiors of Bistro 1682, expect hearty flavours, seasonal ingredients, and award-winning wines that bring new comfort to the wintery nights of Cape Town.

To recreate the magical experience of Steenberg at home, Chef Kerry has shared two sensational recipes that are perfect for any occasion surrounded by friends and family. “I cook what I love to eat, so my menu is always based around what I would enjoy seeing served. This is of course guided by the change in seasons, and if you change with the seasons, your menu will constantly evolve,” she says.

Try Chef Kerry's Lamb Neck, hearty comfort food during those chilly days.

“There are such wonderful Winter ingredients, and they make for great, hearty comfort food during those chilly days. Try the Lamb Neck and Roast Pork Belly and see why Winter really is the best season of the year!” Her advice to make the most of these dishes is simple: enjoy the experience in the kitchen. Take the time to enjoy what you're cooking. Your family and friends will feel the love in your food,” she explains. “Taste, taste, and taste again. Always taste your food throughout the cooking process and especially at the end. Balancing flavour is key to a great dish.”

In these last glorious moments of Winter, there is every reason to slow down and enjoy the finer things in life at Steenberg. With limited space, be sure to make a reservation for one of these experiences today and if you miss those opportunities be sure to try Bistro 1682 Tapas for 2 or Tryn’s winter menu. Make life-long memories by booking at steenbergfarm.com.

Issued by: ECLIPSE COMMUNICATIONS
Pictures: SUPPLIED


© 2024 Herman Lintvelt - WineTourismZA