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Vergenoegd L\u00f6w Lara Cabernet Sauvignon 2022: A luscious blend of dark fruit and blackberries, enhanced by delicate hints of fynbos.<\/em><\/p>\n\n\n\n It\u2019s no secret that Cabernet Sauvignon from Stellenbosch, the heart of South Africa\u2019s wine region, is renowned for its excellence. When someone mentions \u201cStellenbosch Cabernet,\u201d wine enthusiasts immediately take notice. These two words evoke a sense of trust, guaranteed quality, and exceptional taste. Stellenbosch Cabernet Sauvignon<\/a> wines have gained significant international and local acclaim over the years. This recognition has helped to raise the profile of South African wine on the world stage.<\/p>\n\n\n\n Known as the King of Reds, it\u2019s the country\u2019s most widely planted red wine grape, grown here since the late part of the 19th century.<\/p>\n\n\n\n The Stellenbosch region benefits from a Mediterranean climate with warm, dry summers and cool, wet winters \u2013 ideal for cultivating Cabernet Sauvignon. The diverse terroir, with soil types ranging from sandy loam to clay and granite, results in various expressions of the grape, from rich and bold to elegant and nuanced.<\/p>\n\n\n\n \u201cOur location is easily recognisable in our fresh and elegantly layered Cabernet Sauvignons. Actually, in all our wines,\u201d says Vusi Dalicuba,<\/a> our 30-year-old winemaker.<\/p>\n\n\n\n Vergenoegd L\u00f6w is situated along Stellenbosch\u2019s Helderberg Wine Route.<\/p>\n\n\n\n \u201cWe\u2019re located just 12m above sea level and less than 5km from the False Bay coast as the crow flies,\u201d he explains.<\/p>\n\n\n\n \u201cBoth these factors influence the temperature on the farm, creating a cooler environment than in the Stellenbosch area in general, sometimes by as much as 3\u00b0C. The Atlantic winds have a cooling effect during the summer months in the lead-up to harvest, slowing ripening and concentrating flavours. The salty breezes also act as a natural fungicide.<\/p>\n\n\n\n \u201cMeanwhile, also unusual for Stellenbosch, we have lime-rich, calcareous soils, thanks to our low-lying, ancient seabed location, dense with sea fossils and minerals. Calcareous soils are well-draining but also retain water.<\/p>\n\n\n\n \u201cVery importantly, vines grown in these soils produce wines of great freshness, with good acidity, elegance and longevity \u2013 and that\u2019s a distinction one can immediately pick up in our wines. I believe it sets up apart. And our progressive regenerative farming initiatives,<\/a> of course.\u201d<\/p>\n\n\n\n Dexter cattle at work: these industrious grazers keep pests at bay, munch on weeds, and enrich the soil with their waste, supporting vibrant vineyard health.<\/em><\/p>\n\n\n\n Our farm\u2019s reputation for outstanding Cabernet Sauvignon was established by fifth generation owner Jac Faure, who went on to win the General Smuts Trophy many times, beginning in 1972. He sold the historic estate<\/a> to German investor Prof Dr Dr Peter L\u00f6w in 2015. Since then, our new owner has appointed various specialists to revitalise what is one of South Africa\u2019s oldest working farms, dating back to 1696.<\/p>\n\n\n\n Award-winning winemaker Vusi Dalicuba.<\/em><\/p>\n\n\n\n \u201cRespect for our heritage is a strong theme that runs through everything we do here at Vergenoegd L\u00f6w. Farming here goes back almost 330 years. So we honour traditional ways of farming for better vineyard health and sustainability. But we combine it with new, dynamic thinking and approaches. We experiment a lot \u2013 it\u2019s really exciting,\u201d Vusi states.<\/p>\n\n\n\n At Vergenoegd L\u00f6w, our winemaking recipe is to \u201cfollow the grapes\u201d (or \u201cmore land than hand\u201d, as the approach is sometimes called). The grapes themselves dictate how the berries should be vinified.<\/p>\n\n\n\n \u201cThat\u2019s why we vinify each block individually, to express its distinctive characters.<\/p>\n\n\n\n \u201cConsider our Cabernet Sauvignon 2022. What makes this wine so delicious, even now while still young, is its intense concentration of black and red fruit flavours highlighted by herbal notes and dark chocolate hints on the nose, and chalky tannins and a slight salinity on the palate. It\u2019s complex and elegantly structured with well-integrated wood as a result of 18 months in new and older oak, making it suitable for further ageing.\u201d<\/p>\n\n\n\n Vusi mentions its food-friendliness and recommends serving it with hearty meals, from grilled steaks and lamb chops, to casseroles, roasts, deeply flavoured vegetarian dishes and strong, mature cheeses.<\/p>\n\n\n\n \u201cBuy a bottle via our online shop<\/a> and give it a taste. When it comes to food, you don\u2019t need much, just some full-bodied, robust flavours to complement this wine. Serve it at your next braai, fancy fillet dinner or Sunday roast.<\/p>\n\n\n\n Our resident sommelier, George Young.<\/em><\/p>\n\n\n\n \u201cOr visit us for a personal tasting by our resident sommelier George Young, or a meal at any one of our two outstanding restaurants.\u201d<\/p>\n\n\n\n Visit our luxurious Homestead Wine Lounge<\/a> in our historic manor house, that some experts suggest dates as far back as 1717. It was declared a National Monument in 1974. Sit back and relax in a luxurious, serene environment and discover our estate\u2019s finely crafted wines. If you\u2019re up for a sensory experience, try our special Indigenous Tasting, where you also get to sample local flavours like *bokkoms, biltong and roosterkoek<\/em>. Or enjoy a generous platter with artisanal cured meats and cheeses, fruit and more.<\/p>\n\n\n\n Experience the taste of the region with local favorites like\u00a0bokkoms, biltong,\u00a0and\u00a0roosterkoek.<\/em><\/p>\n\n\n\n The entire Vergenoegd L\u00f6w collection of wines is available to order at Geuwels,<\/a>) the casual eatery on our farm by renowned chef Bertus Basson<\/a> and fellow Stellenbosch chef, Drikus Brink. Lunches showcase local ingredients in small-plate dishes to share. These are familiar, well-loved tastes amongst most South Africans, but they have been reimagined in fresh and original new ways.<\/p>\n\n\n\n![\"\"](\"https:\/\/book.vergenoegd.co.za\/wp-content\/uploads\/2024\/09\/dexter-cattle-sustainable-farming-vergenoegd-low.jpg.webp\")
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