This year, the make-up of Orenji is 80% Semillon with only 20% Sauvignon; traditionally sourced from Dormilona's Yungarra vineyard in Yallingup, the impact of fires during the summer saw fruit for this vintage come instead from both a north-facing, gravelly site in Wilyabrup as well as a cool-climate vineyard in Karridale.
A wet spring provided a good fruit set, which was hand-harvested in the cool of the morning and fully destemmed before being fermented on skins for two weeks in open fermenters. Pressed to tank for full malo and simply racked to bottle. Lighter in style to some of Jo Perry's other blends, this is skin-contact with the edges softened—an ideal gateway for those curious about orange wine but want something easy, refreshing, and moreish.