Luke O’Cuinneagain

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207 appearances 1 recordings 1 series first heard Jul 2026 last heard 31 Jul

Luke O’Cuinneagain’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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The Drinking Hour: With David Kermode - FoodFM · Episode 277 - Luke O’Cuinneagain of Vergelegen · 31 Jul 2026 podcast

background and how it's intertwined into South Africa.

It's fascinating and I thought it would be amazing if I could just play a very small role in the Vergelegen story that is ongoing.

And it's always amazing

for me to be able to work at a place that has more than 326 years of history and you're just taking the small steps on a farm that's now become a legacy if you want to put it like that and is so important to this area of the country.

I think it's it's always a challenge with that sort of thing and and you have to appreciate what people in the past have done and everything and for me my approach was certainly I didn't want to make drastic turns to anything and I know it's a big cliche in in the wine world but

I really was looking at our place and seeing what is unique that we could bring out and express and try and glean that and bring that to the fore.

Because for me, one of my philosophies that I have is that if I'm gone, I don't want people necessarily to feel that I'm gone.

You know, it just continues along in that same vein.

And the property is more important than the person, as it were.

And that's what I'm trying to bring to the fore, that we've got this innate core in our wines that is very vergelichen in its expression and everything.

And that's what we...

I'm trying to curate at the moment that we don't have too much influence as a man coming into it.

Well, I think the one that we touched on was the salinity that we're talking about.

I think I've also seen that if you're looking at our cabernet vineyards, we planted on a few different soils, but the soils are completely different.

And one soil type in particular, I think, is a very unique expression of cab.

And we're starting to bring that into the fore a lot.

I think our tannin structure that we have here, for instance, is very different to what you get on the Siemensberg on the other side.

So we're trying to bring that to the fore that we can get our sense of place here.

We're not trying to be a Glenelli, for instance, or a Kononko.

We want to be our own entity.

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