Vusi Dalicuba is a rising star in South African winemaking, based at Vergenoegd Löw Wine Estate in Stellenbosch. He has a Master’s degree in oenology and creates award-winning wines that represent the estate’s amazing coastal location. Originally from Kayamandi township, Vusi’s journey to international recognition is an impressive story of resilience, and he has a passion for bringing more inclusivity to the wine world.

Your path into winemaking wasn’t a traditional one. What early experiences inspired you to explore oenology?

I’m originally from Engcobo in the Eastern Cape, South Africa, but I grew up in Stellenbosch, right in the heart of the Cape Winelands. My father, Msabalala, worked for the then Distell as a general worker and would occasionally bring wine home. The vineyards next to Kayamandi, where I grew up, also sparked my early curiosity. I was formally introduced to wine in 2013 at the Cape Peninsula University of Technology when I began my first year in Viticulture and Oenology.

Vergenoegd Löw is close to the Atlantic Ocean and has lime-rich soils. How do these natural features influence your wines?

The winds off the Atlantic create a cooler climate than the broader Stellenbosch region, sometimes by as much as 3°C, which is a major advantage. Our soils, rich in lime due to the estate’s low-lying, ancient seabed location, filled with sea fossils and minerals, are also unusual for Stellenbosch. These calcareous soils help produce elegant, harmonious wines with vibrant acidity. They often carry a hallmark salinity, a key feature I aim to highlight in expressing our “Stellenbosch-by-the-sea” wine identity.

Winning the VinLog Merlot Trophy for your 2022 Amalie Merlot was a big moment. What made that wine stand out?

We introduced slightly cooler fermentation temperatures to preserve delicate fruit flavours and enhance freshness. Each vineyard block was vinified separately – one in open-top fermenters, another in stainless steel tanks – so we could showcase their distinct characters. In the open-tops, we did punch-downs every two to three hours; in the tanks, we used the rack-and-return method.

After fermentation, we kept the must on the skins for five days to stabilise colour and soften tannins. One unique technique we use is something we call “the last drop”. We leave about a third of the juice on the skins for half a day before adding it to the wine. It builds extra palate weight.

The wine matured for 18 months in French oak, 30% new, the rest second- to fourth-fill, and was blended from various barrels. That intra-varietal blending brought remarkable balance, resulting in a complex, full-bodied, ruby-red wine with fynbos and dark fruit on the nose, and plum on the palate. It finishes beautifully.

You often say winemaking is both a science and an art. How do you balance the two?

The one needs the other. Science – understanding the soil, grapes, fermentation, pressing – is the backbone. Art – when to harvest, how to blend, how long to age, which toasting level to use on barrels – is the beauty. They’re two sides of the same coin.

You’ve credited mentors like Lorraine Geldenhuys, Beyers Truter and Abrie Beeslaar. How did they shape your winemaking journey?

In 2016, during my Honours year, I worked as an assistant to Lorraine Geldenhuys at Elsenburg. She was my first mentor and taught me the importance of precision and detail.

I also contributed to harvests at Rupert & Rothschild and Kanonkop. Beyers Truter often invited me to tastings and events, giving me access to the broader wine world. That’s how I met Abrie Beeslaar, then still at Kanonkop. In 2021, I was looking for a new challenge, and Abrie connected me with Corius Visser, MD of Vergenoegd Löw. One Sunday, I met Corius at the estate. He showed me the cellar, introduced me to the team, and then handed me the reins for the day. I had to run the show. Apparently, I did alright, because I got the job.

As a young winemaker in South Africa, how do you see your role in encouraging diversity in the industry?

It’s exciting to see young people getting involved, especially when they’re serious about learning, experimenting, and expanding their experience through tastings and international exposure.

At Vergenoegd Löw, we’ve started an internship programme that brings in students from universities and short courses like PYDA for a full year. They work with me across all aspects of winemaking, from harvest to finished product.

We’ve also begun visiting township schools to raise awareness about winemaking as a real career option. It’s about opening eyes and creating access.

The estate has undergone major changes since 2015. How has that influenced your work and the wines you make?

I get to grow with the vines. At Vergenoegd Löw, our philosophy is to let nature lead. In the vineyard and in the cellar, we let the grapes take centre stage. Each wine we make reflects a balance of heritage and traditional farming practices, infused with progressive thinking. It’s about respect for the land, but also being dynamic and forward-looking.

Are there any sustainable practices you’ve introduced to improve wine quality?

We’ve adopted regenerative farming to promote biodiversity and build soil health. That means integrating mixed crops, animals, and insects into the ecosystem. These practices make the vineyards more climate-resilient and reduce our reliance on chemicals.

With detailed precision tools, we’re able to monitor and manage everything more accurately, from vine health to yield to environmental impact. All of it helps us produce wines that reflect our terroir, or shall I say “merroir”, more honestly and sustainably.

What challenges have you faced in your journey, and how did you overcome them?

For me, it was about learning to see challenges as opportunities. There was a lot I didn’t know coming into the wine world, but I was willing to learn, and still am. In Xhosa, we say: “The elders have set a path for us. We just have to follow in their steps.” That doesn’t mean copying them, but it does mean learning, innovating, and passing on knowledge.

Every challenge helps me grow. At Vergenoegd Löw, we experiment constantly – finding new ways to problem-solve, refine techniques, and push boundaries. That’s how you evolve, and how you help the next generation grow, too.

I want to see Vergenoegd Löw recognised as one of the top wine-producing estates in the world. Personally, I want to become one of the best winemakers in the world. It’s a big dream, but with the mentorship I have, and the passion I bring, I believe it’s possible

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