Our Wines
2009 Orangerie Red
The first vintage is always the most challenging. Chosing the perfect blend, which cultivars to use and after careful planning to then have to wait for 24 months before the wine can be tasted, really can make your heart skip a beat.. . 2009 Was our first vintage for our Red Blend. The aromas off dark cherry and savoury firstly comes to mind and has a goodlong finish with some earthiness and firm tannins.​ We were extremely satisfied with the end results of our Red blend!​
This wine can be enjoyed at the given moment or can be left for a couple of years before opened.
Vineyards: .... Swartland
Grapes: ........ Shiraz 58%, Grenache 28%, Mourvedre 14%
Soils: ............. Various- Granite, Gravel, Slate and Clay
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Oaking:
Ageing takes place in old 225l and 300l barrels for 15 months on the lees before bottled.
Analysis: ....... Alc 14.0 %
RS 2.1 g/L
PH 3.66
TA 5.7 g/L
TSO2 69 mg/L
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Vinification:
The grapes are picked and chilled overnight to a temperature of 5-8°C, then de-stemmed into
a 1500l open wooden fermenter and left for a few days to cold soak before the fermentation starts.
The fermentation process last for 10 – 14 days at a temperature of 23°C before pressed in a small basked press.
2009 Orangerie White
The vintage of 2009 was our first vintage for our white blend. Grapes where hand selected and vinified together for one reason specifically, only 3 barrels were made exclusively! The end product has a Chenin Blanc base with strong characteristics of fruitiness; the Semillon gives in a way the freshness and the Viognier and Chardonnay the floral and fullness.
This wine was bottled in January 2010 and can be enjoyed with or without food, simply enjoy it!
Vineyards: .... Swartland Paardeberg Siebritskloof
Grapes: ........ Chenin Blanc 65%, Semillon 18%, Viognier 10%, Chardonnay 7%
Soils: ............. Various- Granite, Gravel, Slate and Clay
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Oaking:
Only old oak are used, mostly 5 years or older. The wine spend 9 -10 months on the lees before bottled un-fined nor filtered.
Analysis: ........ Alc 14.0%
RS 5.0 g/L
pH 3.4
TA 5.3 g/L
TSO2 104 mg/L
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Vinification:
Cold grapes are pressed in a small basket press and the juice run off directly to old barrels without settling.
The fermentation is taking place with natural yeast and may take as long as 9 months to complete, where the lees are stirred up every 8 weeks.