A hardy, and moderately vigorous tree, Orleans Reinette does best in warm locations. It is a triploid and two diploid pollenizers should be present for full fertility. The tree has an upright habit and it will need to be thinned to maintain annual bearing. Though this is usually considered a broadly disease-resistant tree, the USDA notes high fireblight susceptibility.

The apple is medium sized, wide and squat, with some ribbing at the calyx end. The skin is beautifully burnished with a net of fine russeting laid over its red and gold skin. It has a glowing antique look to it, like a polished brass doorknob. The yellowish flesh is fine textured and crisp, and it has an unusual, perfumed flavor that has won plenty of praise over the years. Typically described as "orange and nuts," the flavor has made Orleans Reinette a favorite dessert apple in France, and in 1929 Edward Bunyard wrote that it was "highest in my esteem." It does not store well for more than a month or two, but if you want to enjoy the unique flavor through to spring, it makes an excellent drying apple.

The origin of Orleans Reinette is not clear. It is usually thought to come from France, and it is first described in 1776, but it may be considerably older. In Apples for the 21st Century, Manhart notes its resemblance to the ancient Court Pendu Plat.