{"id":43692,"date":"2024-09-06T07:25:08","date_gmt":"2024-09-06T05:25:08","guid":{"rendered":"https:\/\/novanews.co.za\/eikestadnuus\/vergenoegd-low-winemaker-wins-prestigious-merlot-trophy-20240905\/"},"modified":"2025-03-20T07:28:51","modified_gmt":"2025-03-20T05:28:51","slug":"vergenoegd-low-winemaker-wins-prestigious-merlot-trophy-20240905","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/eikestadnuus\/vergenoegd-low-winemaker-wins-prestigious-merlot-trophy-20240905\/","title":{"rendered":"Vergenoegd L\u00f6w winemaker wins prestigious merlot trophy"},"content":{"rendered":"\n

Vusi Dalicuba is beaming with joy after winning the VinLog Merlot Trophy at the prestigious 2024 Michelangelo International Wine & Spirits Awards, for his 2022 Vergenoegd L\u00f6w Amalie Merlot. <\/p>\n\n\n\n

The wine also earned a score of 90 points in the newly-released 2024 South Africa Special Report by international wine critic and commentator Tim Atkin MW. <\/p>\n\n\n\n

\u201cOur low-lying location in Stellenbosch, just 3 km from the Atlantic Ocean, means our vines grow in lime-rich soils infused with maritime fossils, quite unusual for the appellation,\u201d Dalicuba explained.<\/p>\n\n\n\n

\u201cThis unique terroir imparts an elegant freshness and concentration of flavour to our wines, which is evident in our 2022 Merlot, made from fruit sourced from both older vines and younger ones planted in 2020.\u201d<\/p>\n\n\n\n

Dalicuba, who joined Vergenoegd L\u00f6w in 2021, is working under the guidance of managing director Corius Visser. He has a master\u2019s in viticulture and oenology from Cape Peninsula University of Technology and was mentored by Lorraine Geldenhuys of Elsenburg Agricultural Training Institute, Beyers Truter of Beyerskloof and Abrie Beeslaar of Kanonkop. Truter and Beeslaar proposed him for the new-generation role. <\/p>\n\n\n\n

Three years later, Dalicuba is already making waves in the wine industry. Just recently he was judged runner-up at the inaugural 2024 Next Generation Awards sponsored by FedEx Express and convened by Winemag.co.za. It was his 2022 Vergenoegd L\u00f6w Lara Cabernet Sauvignon that earned him the second-highest score of 95 points. The same wine achieved a gold medal at the 2024 Michelangelo International Wine & Spirits Awards. <\/p>\n\n\n\n

Established in 1696 and considered one of South Africa\u2019s oldest working farms, Vergenoegd L\u00f6w has undergone a complete transformation since coming under the ownership of German historian and heritage specialist Prof Dr Dr Peter L\u00f6w in 2015. <\/p>\n\n\n\n

As chief curator of the European Heritage Project (EHP), L\u00f6w revitalised the estate, turning it into a sought-after heritage destination. Under his leadership, new-generation vineyards and winemaking practices were introduced, alongside a variety of wine tasting options, two restaurants, expansive indigenous gardens, walking and cycling trails, and an exclusive boutique hotel and spa. <\/p>\n\n\n\n

A proud WWF Conservation Champion, the farm is a regenerative enterprise where all cultivation focuses on building soil health, climate-resilience and biodiversity. <\/p>\n\n\n\n

Returning to the Vergenoegd L\u00f6w Merlot 2022. After harvesting, the fruit from different vineyard blocks was vinified separately to highlight its distinctive characters. The wine underwent slightly cooler fermentation temperatures to enhance freshness and preserve delicate fruit flavours.<\/p>\n\n\n\n

It matured for approximately 18 months in 30% new oak and the rest in a combination of first-, second-, third- and fourth-fill barrels, resulting in a complex, full-bodied, ruby-red wine with subtle herb and fynbos notes, dark fruit and mulberry on the nose, and delicious plum on the palate. The wine is beautifully balanced with a lingering finish.<\/p>\n\n\n\n

Dalicuba recommends pairing it with rich, robust dishes. \u201cThis Merlot pairs excellently with top-range steak and chimichurri sauce or a rich beef and mushroom stroganoff with layers of umami.\u201d<\/p>\n\n\n\n

Guests can taste it at the farm this Heritage Month, when chef Drikus Brink from the estate\u2019s restaurants, Geuwels and Clara\u2019s Barn, along with South African food personality Errieda du Toit, present special menus celebrating Cape heritage flavours. <\/p>\n\n\n\n

Priced at R375 per person for seven small plates to share, the Geuwels menu includes a variety of heritage dishes such as marmite and Huguenot cheese tart with chives, shaved pickled ox tongue with sweet mustard, venison bobotie jaffle with stewed fruit, Vergenoegd uitpakslaai<\/em>, ystervarkies<\/em> (rice-and-meatballs) in tomato smoor, sweet potato cinnamon rolls with orange glaze and macadamia nuts, chutney chicken bake, and Frankie Fenner Meat Merchants\u2019 dry-aged beef with chermoula. Delicious snacks and desserts are also available.<\/p>\n\n\n\n

Vergenoegd L\u00f6w\u2019s elegant, beautifully balanced and refreshing wines are very suitable matches for all of these fine dishes. <\/p>\n\n\n\n