Who we are
In 1696 Pieter de Vos could feast his eyes on what you see today - Table Mountain, the Helderberg mountain, the Eerste River, The Atlantic Ocean, vineyards and waving fields.
History, heritage and harmony converge here - wine making over three centuries, vrijburgers layering and expanding the homestead, barn, slave lodge, threshing floor and cellars into one of the oldest and most intact of the early wine farms of the Cape of Good Hope. This is a living, evolving national monument, part of the European Heritage Project and a WWF conservation site.
Who we are
Wine making starts in the vineyard, not the cellar
00% above sea level
Wine making does not start when the harvest is brought to the cellar. It starts when the vines are planted. The winemaker spends time in the vineyard to oversee planting and processes such as preparing the soil, irrigation, pest control, trellises, pruning, thinning, suckering and canopy management.
ENDANGERED NATIVE FLORA
The babiana angustifolia grows in limited numbers
Our Estate is the meeting point between two native floras. Today, Cape Flats Sand Fynbos, once widespread, is critically endangered with less than 2% conserved in small pockets around the Cape. We are dedicated to preserving the natural beauty of our land with a number of conservation initiatives documenting and protecting the unique fynbos that thrives on our farm.
We make extraordinary wines, with nature's blessing. Our vineyard and cellar teams are artisans, steeped in tradition, dedicated to detail. They use time-honoured principles, cutting-edge wine science and devotion.Read More
Since 2021, Vergenoegd Löw has seen the unveiling of two stunning new eateries in Geuwels and Clara’s Barn. These restaurants fall under the ever-expanding umbrella of top chef, Bertus Basson’s food establishments. Although it is important to note that both eateries are headed up by talented chef Drikus Brink. Chef Drikus was formerly of Overture Restaurant and also co-owns Geuwels, so he needs no introduction in the food scene.
Clara's barn restaurant
Clara’s Barn is a beautifully appointed restaurant in the oldest barn in the Western Cape at Vergenoegd Löw, a working wine farm. Our inspiration for Clara’s Barn is a modern South African Farm kitchen. We serve a 3 and 5 course menu. The kitchen is headed up by Drikus Brink.
Though our restaurant days vary, hotel guests are guaranteed an exquisite dining experience any day they choose.
Geuwels, an Afrikaans word for ‘gables’, is situated on one of South Africa’s oldest working farms, Vergenoegd Löw, where the graceful Cape Dutch Homestead has undergone extensive restoration to reinstate its significant historical value. Drawing inspiration from South African produce and ingredients, Head Chef Drikus invites you and the whole family to join us for breakfast, lunch or a leisurely afternoon picnic on the werf. Our lunch menu offers a selection of South African small plates, which can be enjoyed in one of multiple indoor or outdoor dining spaces.
Breakfast: Monday to Sunday 08h00 - 11h00
Lunch: Monday to Sunday 11h30 - 15h30
Picnics: 12h00 - 16h00 (Booking 24 hours in advance)
Address: Geuwels at Vergenoegd Löw
The Wine Estate 1 Vergenoegd Road, Faure, Off
Download the Picnic Menu
Vergenoegd Löw The Wine Estate is one of the oldest working farms in South Africa, with land rights granted in 1969.
The graceful Cape Dutch Homestead dates back to 1773, and is celebrated as a National Monument to this day.