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The Happy Accident
Mar 01, 2021
The Happy Accident

Many words were used to describe 2020. Unprecedented. Disaster. The ubiquitous "pivot". Insert your favourite expletive here. But other words also came up: creativity, survival, collaboration. It's this last in particular that has been the lifeline for many working in the industry, including Jess Shepherd and Luke Grant of Good to Gather and Nathalie Ammann of Rozendal Farm in Stellenbosch.

The Other Side of Wine
Dec 01, 2018
The Other Side of Wine

"Every wine wants to become vinegar," laughs Rozendal vinaigrier, Nathalie Ammann, as we're walking along the curve of a dirt road leading to the vinegar cellar. Shod in boots with her auburn hair tied back, Nathalie looks every bit the Stellenbosch farmer.

The Fermentations of Life
Sep 01, 2018
The Fermentations of Life At Rozendal we navigate by nature’s rhythms. We plant and harvest, produce and transform. Our orientation to organic farming and healthy eating transfers onto our practices and produce. And that is why we love natural fermentations. It is fermentation that transforms our wine to vinegar, a magical alchemy that yields a Balsam good for body and soul. These are the natural fermentations of life.
Ari's Annual Culinary Treasure Hunt
Jan 30, 2013
Ari's Annual Culinary Treasure Hunt In fact, these vinegars are so good that I think I’m ready to take things a step beyond where they’ve been.  They idea of sipping or drinking vinegars has become fairly common in our end of the food world.  But this stuff is what I’m starting to think should be called “kissing vinegar”- not to make anyone blush, but, truly, kissing anyone who just sipped it would be a pretty sensual experience."