Welcome to Kimberley Wine Vinegars

Handcrafted Barrel-Aged Vinegars, Our Legacy For Over 35 Years

Kimberley has been making artisanal wine vinegars in California for over 35 years. Using traditional French fermentation methods, known as Orleans process, Kimberley vinegars taste like the fruits from which they came, with a distinct varietal wine character that reflects the fertile soil and unique climate of California.

Considered pantry essentials by passionate cooks and dedicated foodies, Kimberley handcrafted vinegars have a greater depth, clarity and intensity than industrially produced vinegars.

Use our versatile vinegars for everyday cooking: to add sophisticated flavor to salads, cooked vegetables and legumes, savory sauces, marinades and seasonal fruits.

We invite you to experience the irresistible aroma and taste of our one-of-a-kind vinegars.


Recommended by award-winning chefs and fine food aficionados...

Kimberley Chardonnay vinegar is a life-saver for me. I use it for dressing salad greens from my heirloom garden at the restaurant. The vinegar’s low acidity is the perfect match for the wines I serve at my wine makers dinners. Brian Whitmer, Executive Chef, Napa Valley Marriott and Spa
I have been cooking with Kimberley wine vinegars for over 20 years; they are a standout American-made condiment equivalent to the best European brands. They offer pure concentrated flavor from quality grapes at a reasonable price. Chef Cory Schreiber won the James Beard Award in 1998 for Best Chef Pacific Northwest and his restaurant Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003. He is the author of two cookbooks and is currently “culinary artist in residence” at the Art Institute of Portland’s International Culinary School in Portland, Oregon.
The Cabernet Sauvignon vinegar is deep ruby red with notes of black raspberries, ripe plums, and vanilla, and packs so much flavor that just a few drops are enough to dress a salad. Kimberley is one of the most flavorful red, wine vinegars you’ll find. Ari Weinzweig, Zingerman’s Guide To Good Eating
The first time I tasted Kimberley vinegar, I couldn't believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they're taking their time making it because of the depth of flavor. Vinegar of this quality just can't be made any other way. Chef Trevett Hooper, Legume Bistro, Pittsburgh, PA