Sustainable farming

Because we believe that healthy, well-balanced plants have the ability to protect themselves against most predators and diseases, our grapes are grown in previously untouched, healthy soil, carefully nurtured with only natural compost and organic fertilizers. In order to control mildew and oidium diseases, we have planted the vineyards to take best advantage of the prevailing winds. The natural movement of air through the vineyards helps us to keep the vines healthy and productive.

Nutrition is provided by a rotation of cover crops planted between the rows of vines, and organic fermented compost. Our environmentally friendly pest control methods include the use of specific predators in the vineyards, and ridding the vines of unwelcome insects − precursors of viral diseases.

Post-harvest vine treatment

Because of the fact that we adhere to organic viticulture practices, we have devised a strict regime to build the reserves of the vines following the ripening and harvest of each season’s grapes. Our post-harvest vine treatment helps to extend the life of the active leaves and stimulate new root growth, thereby creating a stockpile of energy that the vines can draw on to grow, flower and produce the next vintage.

As a result of our farming practices, we have sustainable, vigorously growing vines that allow us to increase the yield per hectare without in any way compromising the quality of our fine wines.

Org de Rac utilises a drip irrigation system that delivers water precisely where and when it is needed. Water-logging probes have been placed in vineyards for the purpose of accurately determining the water needs of the vines. When this information is combined with that generated by our weather station, we are able to precisely understand and cater to the specific water needs of each varietal. The advantage of this system is that we do not over-irrigate, even in extreme weather conditions, ensuring that the estate uses water sparingly and always with conservation in mind.

All grape and olive picking is done by hand. This creates employment for the local community of Picketberg. We also invest in the development and training of our staff, empowering them to learn and practice organic farming techniques and other necessary skills. 

The secret to making organic wines

At Org de Rac, our philosophy is to make the very best wine, with the added advantage of producing organic wines made from organically grown grapes.

In our unique terroir we produce healthy grapes from south facing vineyards. The grapes are ripened by the vine and develop well-defined varietal characteristics.

Org de Rac’s proximity to the cold Atlantic Ocean means that the temperature difference between night and day is substantial, a factor that assists with fruit retention and vigorous vine growth, and adds to the colour intensity of the wine .  

Days are hot, nights are cool!

During the winemaking process we adhere to strict organic guidelines. All additions to grapes and juice are certified organic, and all processes are acceptable within the scope of Org de Rac’s organic certification. Because of the fact that our winemaking is focused on the use of different clones, it can be difficult to manage our tanks, but the results are worth the effort.

Every vintage has it challenges but the winemaker is required to apply his or her skills to the task at hand, making the best of each situation. And, winemaking is a team process − from the picking of the right grapes at the right time so that they are optimally ripe, to the processes that take place in the cellar. Time is of the essence and our winemakers are always aware of the need to optimise the harvest at hand.

At Org De Rac we aspire to bring out and retain the best of the varietal fruit in our wines, capturing the unique terroir of our estate for your drinking enjoyment. Our Reserve range and mid-range red wines spend a minimum of between 12 to 18 months in 225 litre and 300 litre barrels in a temperature and humidity controlled underground cellar. After bottling the wines remain in our cellar for at least six to eight months before they are released.