Rozendal Farm was purchased by the Ammann family in 1982 and at the time was not producing wine.  Merlot grapes were planted in 1983 on Rozendal.  Our first vintage, the 1983 vintage, was made from grapes from the neighbouring Lanzerac Vineyards, which were leased at the time to Rozendal Farm.  In 1984 we planted Cabernet franc and in 1990 Cabernet sauvignon was also planted.  Wine from our own grapes was made the first time in 1986.

Rozendal is situated on the outskirts of the historic town of Stellenbosch at the gateway of the Jonkershoek valley.  The farm is between 150 and 200m above sea level and ca. 25 km from the False Bay to the South.

Since 1994 no pesticides or artificial fertilizers have been used in our vineyards or on the farm. Since this time, we have been moving in the organic direction.
We are currently practicing Biodynamic Farming, this method of agriculture being based on the principles of Rudolf Steiner and the anthroposophical society.  Biodynamic farming ensures purely biological and natural methods are always used. Historically grapes of non-organic origin have been bought in from neighbouring farms to supplement the production and therefore, although the farm is organic, the wine cannot be. As from 2003 we have fermented and matured our biodynamic wine separately.

In Biodynamic Agriculture the farm ideal is a self-sustaining and self healing organism with no or minimal negative impact on the environment. At Rozendal this entails a mixed farming operation including vegetables and animals (dairy cows and horses). All life is encouraged. The vineyards are not considered to be purely profit oriented grape production sites, but rather areas that, through diverse inter-row cover-cropping, minimal tillage and minimal tractor traffic become havens for a vibrant and self regulating ecosystem of  sustained healthy soil life, insect life and bird life.

Our wines are made biologically with as little intervention as possible.  We do not filter our wines and maturation of our wines (not ageing) takes place over two years in oak barrels.  No sulphur is added during fermentation and minimal thereafter.  Instead we work with the natural acidity of the grape to create a wine able to mature as opposed to ageing.  The wine is kept for one year at 18 degrees Celsius and for one year at 15 degrees Celsius.  We have also replaced our stainless steel tanks with large French oak vats for fermentation.