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Botanical Vinegar, Lavender (Rozendal Farm)


Long used for its fragrance in soaps and perfumes, Lavender also offers medicinal and culinary benefits. Infused with organic lavender grown on Rozendal Farm, this Lavender Vinegar is superb served as a reduction with roasted lamb or venison.
Rosendal Botanical Vinegars are Balsamic style vinegars made from a blend of red wine cultivars activated by the farm’s own indigenous “Mother” culture.

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Ingredients: Red Wine Vinegar (48%), Grape Must (48%), fresh Lavender (4%)

  • Unfiltered
  • 6% acidity
  • Proudly South African
  • No preservatives
  • No artificial colourants
  • No artificial flavours

Directions for use: Use in salads, marinades, pickles or as a reduction on roasted lamb or venison.


Rozendal Farm

The Rozendal Farm story begins in the 1980s, when Rozendal owner Kurt Ammann was still making wine – and enjoying success with his acclaimed Bordeaux blends. One year, Kurt realised that his 1988 vintage contained slightly too much volatile acidity, and this ‘flaw’ proved a happy accident – providing the perfect opportunity to venture into vinegar making. Intrigued by the quality and health benefits reported by advocates of raw, artisan vinegar; Kurt began his own endeavours with 2000 litres of ‘flawed’ wine and a commitment to time-honoured, natural processes. These were processes so slow that they would span generations – with Kurt’s children now bottling vinegars birthed by their father.


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