Darling Region. Really soft, juicy red berry and spice notes, raspberry, pepper and plum.

14 in stock

SKU: 08452 Categories: , ,


A blend of 60% Cinsaut, 34% Grenache and 6% Mourvèdre. Really soft, juicy red berry and spice notes, raspberry, pepper and plum, it’s really easy drinking, and would be delicious a wee bit chilled.

GRAPE Cinsault, Grenache, Mourvedre CLOSURE Screwcap


DRY    |________*________|________|________|     SWEET

LIGHT  |________|________*________|________ |    FULL BODIED

NO OAK    *________|________|________|________|    OAKY

Additional information

Withington Wines

In French terms, Charles Withington would be known as a négociant, but here in South Africa the concept is taking longer to evolve, although with a changing market, producers and consumers are realising more and more that you might not always have the best in your backyard, and that you might just have to shop around. There are at least half a dozen top producers who either have vineyards in the Darling area, his home town, or are buying grapes from local growers, realising they can maximise quality with their versatility of choice.

Charles has been very fortunate in his last thirty or so years in the wine industry to work with some very good properties and very knowledgeable people. This has put him in the enviable position where he is able to source, on an ongoing basis, the style of wine he wants, from the type of winery and winemaker with whom he would like to work, and where they can genuinely add value to each other. Simply put, while winemaking is undoubtedly an art, finding good wines is a skill!


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.