The Vineyard and Cellar


The Vineyard

Mont du Toit Kelder lies at the foot of the Hawequa mountain, Wellington, Western Cape, bordering Paarl, at the heart of wine production in South Africa, some 65 km north-north-east of Cape Town.

Twenty-six hectares of vines grow on sunny, north and northwest facing slopes of weathered granite and Clovelly Hutton soils, with sandy loam in the lower areas. Only red varieties have so far been planted – Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz, Alicante Bouschet, Mourvedre, Petit Verdot, Tinta Barocca.

Wine production at Mont du Toit is based on a traditional ‘low-tech’ approach. The entire Mont du Toit philosophy relies on the growing of the right grapes, keeping yields down, doing green harvesting (pruning away excessive grapes) at veraison and meticulously selecting only fully ripe fruit by hand during harvest time.


The Cellar

The hand picked grapes are collected in small crates and again undergo selection by hand on a mobile sorting table in the cellar.

After de-stemming the grapes are fed into the fermentation tanks where maceration takes place for extended periods, enhancing both colour and flavour. From the fermentation cellar the wine is fed by gravity into mainly French oak barrels lying in a vaulted, red-bricked underground maturation cellar. A small basket press gently extracts the remaining juice.

The wines mature for up to 20 months, under carefully controlled temperatures.
Skillful blending of wines made from the various grape varieties achieves a harmonious complexity of flavours and aromas.

Please note: Wine Tastings are by appointment only.