As you arrive at Vergenoegd Löw The Wine Estate, you are suffused in peace. You are entering an imaginative re-interpretation of history, a world far away from everything and everyone else.
Vergenoegd Löw Wine Estate
You have just one responsibility, and that’s to give yourself over to pleasure and contentment, to refresh and rewind.
Vergenoegd Löw is one of South Africa’s oldest working farms dating from 1696. Its Cape Dutch heritage buildings have been restored to their graceful but simple grandeur. When prominent German entrepreneur, philanthropist, specialist historian and heritage advocate Prof. Dr. Dr. Peter Löw, visited the first time, he could see the property was rich in potential and he set about revitalising it. That was in 2015.
A Dylan Lewis in full glory
Now it is a flourishing enterprise, where mixed farming encourages biodiversity and sustainability in one of the loveliest parts of Stellenbosch. Replanted vineyards are regeneratively farmed. Gardens are landscaped with indigenous flora and punctuated with bold Dylan Lewis sculptures.
Guests can amble, walk or jog along the glorious trails and delight in the open skies and views of the mountain.
The Vergenoegd Löw Boutique Hotel & Spa
The intimate-scale luxury boutique accommodation has been designed and appointed to inspire a sense of contentment and replenishment. The accent in these varied rooms, suites and cottages is on comfort, ease and privacy, whether catering to couples or families.
Ultimate luxury at our boutique hotel
Relax and unwind at our exclusive spa
An exclusive spa, housed in what was once the dairy on the farm, offers a range of wellness treatments, including the hallmark milk bath experience.
Two Bertus Basson restaurants
Renowned chef Bertus Basson, who celebrates local culinary heritage and produce, has conceived two restaurants on the farm, each quite different from the other:
A feast prepared by Geuwels restaurant
Geuwels
Geuwels is a casual eatery serving breakfast and lunch daily and featuring heritage items and local ingredients such as roosterkoek, (griddle cake) sour-fig jam, traditional stews and chutneys, bokkoms (salt-cured dried fish) and local tarts, cakes and confection, not to mention duck eggs. These are familiar, well-loved tastes amongst most South Africans, but they have been reimagined in fresh and original new ways.
Join us for dinner at Clara’s Barn
Clara’s Barn
The restaurant is named after Prof. Dr. Dr. Löw’s wife, Clara. It is housed in what in all probability is the oldest building on the farm and is thought to pre-date the 1773 manor house. Clara’s Barn has a daily five-course menu. Here the focus is on nose-to-tail dishes, foraged herbs and mushrooms, vegetables and fruit grown on the farm or by small-scale farmers in the area. The food is also based on inventive re-interpretations of local heritage dishes. All courses can be paired with wines from the farm.
Wine tasting in the historic Vergenoegd Löw Homestead
Experience old-world charm with modern flair when you visit the 1773 Homestead for a tasting of fine wine made by Vusi Dalicuba. Wines are served solo or presented with intriguing indigenous flavours.
Winetasting in the 1773 Homestead
Indian Runner ducks on their way to work
At 09:00 and 12:00 you can watch the Indian Runner ducks keep the pests away. See them waddling across the werf on their way to work in the vineyards. They and the Dexter cattle that eat the weeds, form part of the farm’s integrated crop management.
We’re proud and excited to welcome you to our werf for an experience you won’t forget. Click here to make a booking, or click on the book now button above.
