

Estate-grown extra virgin olive oil, flavored olive oils, and balsamic vinegars from the Coldani family farm.

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USDA Certified Organic wine vinegars made using the French Orleans barrel-aging process.
Kimberley Wine Vinegars produces USDA Certified Organic wine vinegars and balsamic vinegar in Acampo, California. The business was established in the Bay Area in 1975 as the first producer of authentic French-style Orleans process vinegar in the United States. The Alexander family purchased Kimberley in 1999 and relocated production to Acampo, where owner Tom Alexander oversees day-to-day operations. The lineup includes Cabernet Sauvignon, Chardonnay, Champagne, and Sherry wine vinegars, a balsamic vinegar aged five years in wood barrels, and an extra virgin olive oil. Vinegars are available in standard bottles and in one-gallon food service sizes. Learn more on their About Page.
Kimberley wine vinegars are made using the Orleans process, an ancient French method of slow barrel fermentation that takes a minimum of six months. Tom Alexander personally selects the varietal wine grapes used in production. The grapes come from the Alexander family's own California winery, which has held certified organic status since 2009, and all of Kimberley's vinegar production has been certified organic since 2002. Each vinegar carries USDA Certified Organic status. The balsamic vinegar is produced by combining Kimberley wine vinegar with grape must and aging the blend in wood barrels for five years. The extra virgin olive oil is cold-pressed from tree-ripened California Central Valley olives with no chemicals or heat used in extraction.
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Last edited: 8 days ago
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