Rozendal Fynbos Vinegar is produced using carefully selected fynbos herbs which reflect the rich biodiversity of the Cape floral kingdom. This vinegar is an aged and fortified solera system vinegar.
Red wine vinegar, grape must, dried buchu, dried honeybush, fresh rose geranium, fresh wild olives and wild rosemary
Sediment may settle, shake before use
Rozendal employs the traditional French Orleans method of vinegar making: Wine is cultured by an indigenous “mother” (the acetobacter) from the first vinegar made on Rozendal in 1988, and allowed to ferment naturally in small oak barrels. Select ingredients are crucial to quality – we start with a good, balanced red wine (and not the dregs or caramel additives common in the vinegar industry).
The balsam is then matured for up to 20 years in oak barrels, which allows it to soften in taste. Ageing takes place over a solera system; a complex maturation method that relies on the fractional blending of old vinegar with the new to ensure that the character of the original vinegar permeates every bottle. Finally, we bottle small batches using a gentle gravity-flow system, leaving the vinegar to evolve and mature further in the bottle.
Their slow processes yield a beautifully balanced, balsamic style vinegar good enough to drink neat – and indeed, a daily shot of the tonic is the morning norm on Rozendal Farm. This invigorating ritual is enjoyed for its taste, but also for its health benefits: Raw, naturally fermented vinegar helps to restore the body’s PH balance, by reducing the excess acid that results from our modern lifestyles.