Technical Analysis
With a play on the word 'Rhône', the name of this blend points towards the style of wine – a blend of Cinsaut, Grenache and Mourvèdre.
Tasting note
The nose is very perfumed with notes of rose, pomegranate and dried herbs as well as red fruit while the palate is light-bodied with lemon-like acidity and a salty finish. Pure and poised with ultra-fine tannins. In 2018 it is Grenache-dominant, supported by Cinsaut and Mouvèdre.
Vinification details
The different components – Grenache, Cinsaut and Mourvèdre – were harvested separately with ripeness at crushing ranging between 23° to 25° Balling. All the grape varietals were vinified in the same way. Destemming was carried out with open bottom rollers, and hence whole berry fermentation began. The fruit and juice then underwent cold maceration for 4 days before the yeast was added and fermentation at 25° commenced. The pump-over routine began at 25°C for 10 minutes every two hours until the wine reached 10° Balling. Pressing commenced at 2° Balling. Free run, the initial soft pressing and later, more intense pressing portions were all kept separate and then blended to optimise structure and fruit concentration. Malolactic fermentation took place in barrel with lightly oaked medium toast French oak of 4th and 5th fill. After 12 months the final blend selection was made – by taste and not by formula.
With owner Charles Withington.
Technical Analysis
With a play on the word 'Rhône', the name of this blend points towards the style of wine – a blend of Cinsaut, Grenache and Mourvèdre.
Tasting note
This is a beautifully soft red wine, made from grapes grown in the Darling region. Delivering juicy red berry and spice notes, raspberry, pepper and plum, the Withington Roan Ranger is easy drinking, and can be served slightly chilled. A blend of 62% Cinsaut, 32% Grenache and 6% Mourvèdre.
Vinification details
The different components, Cinsaut, Grenache and Mouvèdre were harvested separately. All the grape varietals were vinified in the same way, with destemming and whole berry initial fermentation. The fruit and juice then underwent cold maceration for four days before yeast was added and fermentation commenced. The pump-over routine began at 25°C for 10 minute every two hours until the wine reached 10° Balling. Pressing commenced at 2° Balling, with free run juice, the initial soft pressing and later, more intense pressing portions all kept separate and then blended to optimise structure and fruit concentration. Malolactic fermentation took place in 4th- and 5th-fill French oak 300L barrels, where 50% of the wine matured for about 18 months.
AWARDS
Tim Atkin MW: 90 pts
Technical Analysis
With a play on the word 'Rhône', the name of this blend points towards the style of wine – a blend of Cinsaut, Grenache and Mourvèdre.
Tasting note
In 2015, a blend of 60% Cinsaut, 34% Grenache and 6% Mourvèdre. This is a beautifully soft red wine, made from grapes grown in the Darling region. Delivering juicy red berry and spice notes, raspberry, pepper and plum, the Withington Roan Ranger is easy drinking, and can be served slightly chilled.
Vinification details
Fifty per cent of the blend was aged in 300L fourth and fifth fill French oak barrels for 18 months.
No animal derivatives were used for fining, making this suitable for vegans and vegetarians.
Technical Analysis
With a play on the word 'Rhône', the name of this blend points towards the style of wine – a blend of Cinsaut, Grenache and Mourvèdre.
Tasting note
A blend of 45% Cinsaut, 35% Grenache and 20% Mourvèdre, this is a beautifully soft red wine, made from grapes grown in the Darling region. Delivering juicy red berry and spice notes, raspberry, pepper and plum, the Withington Roan Ranger is easy drinking, and can be served slightly chilled.
Vinification details
Fifty per cent of the blend was aged in 300L fourth and fifth fill French oak barrels for 18 months.
No animal derivatives were used for fining, making this suitable for vegans and vegetarians.
