Auberge Rozendal is a family owned guest house on a working farm and vinyard, with 16 en-suite guestrooms all with terraces. Rooms are situated between the vineyards with majestic mountain views of the Stellenbosch and Simonsberg mountains, providing an environment of beauty and tranquillity. Guests are accommodated in simple elegance and comfort.

Each room has both an en-suite bathroom and patio. The rooms have been decorated in European style with a South African touch -the walls of many decorated by works of well-known contemporary South African artists. The restaurant at Auberge Rozendal is situated in the homestead and offers a set menu consisting of dishes created using ingredients that are always seasonal, a large portion of which are taken straight from the bio-dynamic garden. The cuisine is fresh, creative and natural, making use of homegrown vegetables, fruits and herbs, as well as local products such as salmon trout and free-range duck breast. Meals may be enjoyed on the garden terrace and in the dining room.

Guests can relax at the pool or enjoy a leisurely walk or hike in the adjacent forests and mountains. Other activities include mountain biking, golf and trout fishing.

Rozendal Farm comprises of 6ha of vines, 4ha of pastures, 2ha of gardens and living space and 13ha of forest and fynbos. The farm is situated in the Jonkershoek valley on the border of Stellenbosch, on the foot of the Jonkershoek mountains. The farm and cellar buildings are in excess of 150 years old. The vinyards here make a Merlot-based Bordeaux blend (St. Emillion) in the classical old French style. This wine is lower in alcohol than most wines in South Africa and have a good acidity and freshness. Although they make only one wine, each year is unique and each wine has its own individuality.

The farm has a small herd of Jersey and Brown Swiss cows. They manage a grass- based dairy operation with only small amounts of hay and lucerne supplemented when needed. Pastures are managed according to organic and biodynamic principles. The cow plays an integral part of a biodynamic farm. All the manure is used for composting and enriching the soil of the farm. Also produced are a range of fruit, vanilla and natural yoghurts without using stabilizers, thickeners or artificial preservatives.