The experimental cellar of the South African Grape and Wine Research Institute and the Department of Vticulture and Oenology is in the JH Neethling building on campus.

The experimental cellar is used extensively in undergraduate training as well as postgraduate research projects to produce wine on smaller scale. The cellar is equipped with world-class wine making equipment that includes 12 automated tanks for temperature, oxygen and pumping over control. Each year a few hundred wines are made in the experimental cellar which includes still wines, fortified and sparkling wines. The cellar has a laboratory where certain wine related analyses can be performed. This facility is also often used to test products for private companies as well as produce wine for third-party entities. Edmund Lakey, Marisa Nell, and Andy van Wyk work full time in the experimental cellar.

Wessel du Toit