STEEP MOUNTAINS, RICH NATURE RESERVES AND EXCEPTIONAL WINE FARMS MAKE UP THE JONKERSHOEK VALLEY, CONSIDERED BY MANY TO BE THE MOST BEAUTIFUL IN STELLENBOSCH. HAPPILY ESTABLISHED WITHIN THIS VALLEY IS ROZENDAL, A FAMILY-OWNED ORGANIC FARM THAT PRIDES ITSELF ON ITS AWARD-WINNING VINEGAR AND UNIQUE STYLE OF HOSPITALITY.
Auberge Rozendal offers 16 en-suite rooms, each with a private patio and a view which overlooks the valley and stretches all the way to Table Mountain. Each morning, guests wind their way through the farm for breakfast on the Manor House terrace. Rozendal promises a romantic getaway, relaxing family holiday or peaceful retreat, leaving visitors revitalised and content. Country hospitality welcomes all guests, whether leisure travellers, business people or visiting academics.
Heritage is key in the preparation of our award-winning vinegar. Nathalie Ammann uses the traditional French Orleans method, passed down by her father. During fermentation, oak barrel-matured red wines are cultured by an indigenous ‘mother’ bacteria – from the first vinegar made on Rozendal in 1988. Organic herbs are carefully selected for their culinary and health properties and then infused, and the resulting balsamic-style vinegar is matured for up to 12 years.
Plumbago Cottage offers a self-catering option for those who prefer a more homely stay. It comfortably sleeps four, and the two bedrooms are complemented by a fully equipped kitchen, lounge with fireplace and patio, and even a sauna for deep relaxation and revitalisation.
Latest from the Blog
“What's the difference between obstinacy and perseverance?” Angi asks, as we shelter from the 35°C heat, on Manor House's shady veranda, drinking Kurt's famous iced tea. Her blonde hair is caught back in a pony tail. Her T-shirt and shorts smirched with dust and the green residue of horsey kisses, her face flushed. “The one has a strong will. The other, a strong wont!” she says with a grin.
Every day at Rozendal is much the same as the day before, and likely to be much the same as the day to come. There is a distinct pleasure to this rhythm, and we have our furry, feathered, four- legged friends to thank for that. I have watched these citizens of Rozendal with delight for many seasons, and have come to realise why watching them gives such pleasure - they know exactly what they love to do, and they get to do it every single day.
As the saying goes…."Waste not, Want not". In the Spring, the fig tree produces its first batch of figs from last years reserves. These figs don’t ever fully ripen. To make good use of them a recipe evolved to make something inedible into something utterly delicious. A traditional South African recipe, Green Fig Preserve.