Tulbagh Mountain Vineyards philosophy is total uncompromising quality and minimal intervention in both the vineyard and the cellar.

The aim is to create exceptional wine in small quantities that gains its character from the environment of the vineyard, the soil, the climate and the growing conditions.

As in many top quality vineyards the vines are grown strictly to organic principals because we believe that is the only way the vines can truly reflect the character of the soil. Only yeasts naturally occurring in the vineyard are used in fermentation. There is no yeast inoculation.

The farm is isolated and therefore ideal for organic farming. There is an almost constant dry wind keeping disease pressure low. The vineyard is between 400m and 500m elevation and being high up on the mountainside it is cooler than the valley floor. This allows for greater phenolic ripeness while sugar levels are still moderate.

The cellar is located within the actual vineyard and was designed to allow small batch fermentation and hand pigeage, as well as the greatest possible gravity flow. The maturation cellar is split into three separate humidity and temperature controlled areas. The wine is matured over a 2 year period in 100% French oak barrels. No filtration or fining takes place. There is minimal use of sulphur and no addition of acid or chemicals.