At Rozendal they follow the traditional French Orleans method of vinegar making. Vinegar is made from a blend of red wine cultivars and activated by an indigenous “mother” culture originating from the farm’s first vinegar of 1988. The balsam is naturally fermented in small oak barrels, the outcome perfected by extended oak maturation over a 12-year solera system. The result is a Balsamic-style vinegar; balanced in sweetness and acidity and offering a robust tonic and chef’s essential. But the real character of this vinegar range lies in the botanical infusions, carefully selected for their culinary and health-enhancing properties.”

• FYNBOS VINEGAR -> Buchu, honeybush, rose geranium, wild olive and wild rosemary reflect the rich biodiversity of the Cape Floral Kingdom. These fynbos herbs delicately enhance this vinegar’s flavour and offer countless health benefits.
• HIBISCUS VINEGAR -> Flamboyant hibiscus and robust rosehip, elderflower and vanilla bean flavour this aromatic vinegar - adding a healthy piquancy to dressings, summer fruits and salsas.
• GREEN TEA VINEGAR -> Infused with green tea, chilli, carob, lavender, kelp and bay leaf, our Green Tea vinegar has numerous uses. Enjoy as an aperitif, mix with water for a refreshing drink, or use in pickles, marinades and dressings.
• LAVENDER VINEGAR -> Long used for its fragrance in soaps and perfumes, this herb also offers medicinal and culinary benefits. Infused with organic lavender grown on Rozendal Farm, this vinegar is superb served as a reduction with roasted lamb or venison.