The land was originally purchased by the famous entrepreneur, Dr Anton Rupert and together with Alfred Baumgartner, a legend was born. When it came to building the wine cellar, they decided to follow the concept behind the famous cave cellars in France and Germany. Die Bergkelder, a unique underground wine cellar, was designed to keep wine at a constant ideal temperature, even in the fiercest African heat.
After a few years, it became apparent that there was a need for more grapes to produce larger quantities of wine. In order to process these grapes, Die Bergkelder needed its own pressing cellar. Finally, in 1973 a pressing cellar was introduced and partnerships with other top wine estates were established. Through the 1970s and 1980s Die Bergkelder distinguished itself as an important innovator in the wine industry, persuading wine growers to introduce classic, noble varieties in their vineyards. Die Bergkelder also played a pivotal role in the use of small French oak barrels for wine maturation.