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Beronia Wines
Beronia LogoBodegas Beronia is situated in Ollauri, in the Rioja Alta.
The winery is named after the “Berones”, a group of people
who inhabited the land in the third century BC, and it has been owned
by the Gonzalez Byass family since 1982. Beronia’s Classic Range
comprises of a Viura, Crianza, Reserva and Gran Reserva. I n addition,
there is a special production Tempranillo, vinified on "doble pasta",
and a one-off high expression wine, Beronia III AC. Beronia is dedicated
to producing Rioja wines that excel in quality, with a unique modern
approach to wine-making in this famous region of northern Spain.
BERONIA - Blanco
Grape type: 100% Viura.
Viticulture: All the grapes are grown in the calcareous clay soil of
the Rioja Alta. As with all the Beronia vineyards, the use of chemicals
is kept to a minimum.
Vinification: The Viura grapes are cold macerated prior to pressing.
20% of the wine then goes through its alcoholic and malolatic fermentation
in a mixture of new French and American oak barrels, whilst the remaining
80% is fermented in tank.
Colour: Greenish yellow with pearly nuances. Clean and brilliant.
Bouquet: Hints of wild flowers mixed with peach and quince.
Palate: Subtle flora aromas accompanied by quince and peach fruit flavours
and a delicate touch of oak.
Food Pairing: The perfect match for salad, fish and white meats.
ABV: 13%.
BERONIA - Crianza
Grape type: 82% Tempranillo, 14% Garnacha, 4% Graciano.
Viticulture: The Tempranillo grapes used for the Beronia Crianza come
from vineyards in the Rioja Alta while the Garnacha is grown in the
hotter climate of Rioja Baja. 2004 was an excellent vintage in Rioja
with a fantastic quality and quantity of grapes produced.
Vinification: Beronia Crianza is produced by Matias Calleja, the Bodega’s
head winemaker. The wines goes through alcoholic and malolatic
fermentation in tank before being transferred to barrel, where it spends
12 months. The body of the casks are American oak with French oak on
either end and the average age of barrel is 4.5 years. The wine is released
after a minimum of 1 year in bottle.
Colour: Ruby red with bluish tones. Clean and brilliant. Medium-to-high
intensity.
Bouquet: Rich aromas of raspberry and blackberry with vanilla and cherry
notes.
Palate: A well-structured wine with a good balance of oak and spice
and liquorice on the finish.
Food Pairing: The ideal match for pasta and meat dishes.
ABV: 13%.
BERONIA - Gran Reserva
Grape type: 87% Tempranillo, 5% Graciano 8% Mazuelo.
Viticulture: Bodegas Beronia specially selects and hand-harvests its
top quality Tempranillo, Graciano and Mazuelo grapes for its Gran Reserva.
1996 was an excellent vintage for the Rioja region with the resulting
wines showing excellent ageing potential.
Vinification: Beronia Gran Reserva is produced by Matias Calleja, the
Bodega’s head winemaker. After alcoholic and malolactic fermentation
the wine goes into a mixture of French and American oak barrels for
36 months. The average age of barrel is 3 years old. The wine is released
after a further 24 months in bottle.
Colour: Cherry red with light ochre tones. A clean and brilliant wine.
Medium-to-high layer intensity.
Bouquet: Fine and elegant, with cherry fruit aromas and hints of balsamic
and tobacco.
Palate: Smooth and velvety with good structure and perfectly balanced
oak.
Food Pairing: The perfect accompaniment to red meats and game, cheeses
and pâtés.
ABV: 13%
BERONIA - III AC
Grape type: 88% Tempranillo, 7% Graciano and 5% Mazuelo.
Viticulture & Vinification: The grapes are specially selected and
hand-picked from the vineyards surrounding the winery (with the yields
controlled at 4000 kg/hectares.) The grapes are hand-picked to ensure
optimum ripeness. After fermentation the wine is aged in new American,
French and Hungarian oak barriques. Six months later the wine is transferred
to semi-new barriques until it reaches a crianza, or oak-ageing maturation,
of 15 months. The wine is then bottled, where it completes its ageing
process, and, after another eight months in bottle, is ready for release.
Colour: A deep, dark cherry red colour with violet shades.
Bouquet: Ripe fruit aromas and a hint of spice.
Palate: A full-bodied, structured wine with balanced oak, a touch of
menthol and a long, lingering finish.
Food Pairing: The perfect match for red meat and hearty dishes.
ABV: 14%
BERONIA - Reserva
Grape type: 89% Tempranillo, 6% Mazuelo and 5% Graciano.
Viticulture: The Tempranillo, Graciano and Mazuelo grapes are grown
in the calcareous clay soil of the Rioja Alta close to the Beronia winery.
As with all the Beronia vineyards, the use of chemicals is kept to a
minimum. 2001 was an excellent vintage in Rioja and produced premium
quality grapes.
Vinification: Beronia Reserva is aged for 24 months in oak. The casks
have American oak bodies and French oak ends, and the average age of
barrel is 3.5 years. The winery has invested heavily in new casks in
order to bring down the average age of barrel and produce wines with
fresh, clean oak flavours.
Colour: Cherry red with ruby sparkles, very intense, clean and brilliant.
Bouquet: Full-bodied, rich and elegant Rioja with intense blackcurrant
aromas and delicate vanilla notes.
Palate: Velvety smooth with concentrated ripe fruit flavours and a long,
lingering finish.
Food Pairing: The perfect match for red meats but is also delicious
on its own.
ABV: 13.5%
BERONIA - Tempranillo Special Production
Grape type: 100% Tempranillo.
Viticulture: The Tempranillo grapes are selected from specially selected
parcels of vines grown in the calcareous clay soil of the Rioja Alta.
As with all the Beronia vineyards, the use of chemicals is kept to a
minimum.
Vinification: This wine is produced using a unique vinification on ‘doble
pasta’ or ‘double lees’ and enjoys oak maturation
– the toast feature of the cask playing a very relevant part of
the final taste profile. This is a natural wine with none of its flavour
lost or filtered out at bottling time. This particular wine is evidence
of the modern and cutting edge methods utilized at Beronia which show
the potential for Rioja winemaking outside of the standard classification.
Gran Reserva quality grapes are added to a vat in which Tempranillo
skins from the production of the previous wine still remain. When the
new grapes come in contact with the left over grape skins the temperature
within the vat is around 28°C and this heat provokes intense extraction
of colour and tannins. After 36 hours the liquid is drained into new
American oak barrels where it undergoes both the alcoholic and malolactic
ferm entation. Batonage is carried out at regular intervals. The wine
is kept in barrels between 7 and 8 months until the perfect balance
between fruit and oak is achieved.
Colour: Intense cherry red colour.
Bouquet: A rich fruity red with liquorice and mocha aromas.
Palate: Silky smooth with well-balanced oak and a long, lingering finish.
Food Pairing: Perfect with smoked meats, fish or pâtés.
ABV: 14%
The Asara Estate
Asara Logo
Investing in wine and the business of wine should always be approached
with measured optimism. The rewards can be larger than life itself,
but as with all such enviable enterprises it can be fraught with unforeseen
pitfalls. To guard against these pitfalls one must apply all process
to create a solid foundation. It was these business principals that
were applied in 2001 when this stunning Estate in Stellenbosch changed
hands to its present owner. "I know a good thing when I see it
and my investigation into the history and subsequent potential of the
farm made me comfortable with my decision" says the proud owner
Markus Rahmann.
Markus’ focus is on global excellence and a global vision. “To
be fortunate to own a small piece of some of the best wine real estate
in the world is one thing, to become a meaningful player is another.”
he says. To that end he implemented his vision to create an association
of quality with every aspect of the Estate as well as life on the farm.
Taking this detailed approach meant analysing every aspect of the business
and creating a model off which to operate. "Wine-making should
be viewed in terms of partnerships - A partnership with nature to obtain
the wine - A partnership to produce it and partnerships with retailers
and distributors to make it readily available. For without any of these
partnerships working harmoniously, we will never reach our ultimate
goal."
Asara today - after systematically analysing the whole farm for its
potential - produces approximately 75% Super Premium Red Wine and about
25% Top Quality White Wine on this wonderful 180ha Estate.
The Team
Asara Cellars
Businessman Markus Rahmann (left) purchased Asara in 2001 determined
to produce the best wines that the region can offer. Markus spent most
of his time in the east. In 2003 he along with his wife Christiane and
his two children, Henry and Lisa, settled here to make Asara their home.
Jan van Rooyen (right) studied winemaking at Stellenbosch University.
He learnt about local and international wines as oenologist at the Department
of Agriculture over four-and-a-half years. After that followed winemaking
positions in Stellenbosch and Paarl. Jan has been with Asara Wine Estate
since 1999.
The Estate History
Asara Cellars
The estate’s history dates back to 1691, when it was first granted
as a farm. In 1772 it was ceded to the Roux family, and it remained
in this family until 1995. An old manor house, built around 1845, became
the cellar in 1953. It was originally named Verdun as the Roux’s
saw the task of establishing vineyards on the farm as a figurative battle
won.
Wine from this land was first sold to merchants and in 1970 the first
wine under the estate label was bottled and sold off the farm. François
Tolken purchased the farm in 1995, in whose hands it remained until
2001.
Stellenbosch
The town of Stellenbosch developed from a colony of settlers to whom
land had been granted on the banks of the Eerste River. The name Stellenbosch
was given to a small island in the Eerste River by Simon van der Stel,
Commander of the Cape, who had encamped there with his entourage in
1679.
The valley was fertile and particularly suited to agriculture, and
the river banks and surrounding areas well wooded by beautiful tall
trees. The Dutch East India Company intended that fruit and vegetables
be grown here to supply ships en-route to and from the East Indies.
The early settlers were encouraged to plant oak trees as the oak lined
streets bear testimony today, and the country’s second oldest
town (after Cape Town) became affectionately known as “Eikestad”
– town of oaks.
In 1859 after years spent seeking permission from the authorities,
a theological seminary was established and this led to the town’s
proud heritage as a leading educational centre. In 1918 a university
was founded and this was followed by the subsequent establishment of
many other educational institutions. Today the impact of many architectural
influences over the last three centuries – Cape-Dutch, Georgian,
Regency, Victorian and Cape-Dutch Revival – are to be seen in
the meticulously restored buildings situated in the charming town center,
and on the surrounding wine farms.
The Region
In 1580, Sir Francis Drake described the Cape as "the stateliest
thing and the fairest cape we saw in the whole circumference of the
earth". Visitors are still overawed by the majestic beauty of this
corner of the world, where the winelands are guarded by mountain peaks
and flanked by the nearby ocean.
These Cape slopes and valleys, cooled by the sea breezes, form an ideal
habitat for the wine grape, vitis vinifera. European settlers were quick
to spot this potential, and wine has been made here for over three and
a half centuries. To this day, the Mediterranean climate of the Cape
accounts for over 90% of the country’s wines.
Asara - Cabernet Sauvignon 1998
Tasting Notes: A concentrated wine, offering dark chocolate, maraschino
cherries, cigar box notes & hints of cherry tobacco. 24 months of
ageing in French barrels, resulted in a big tannin structure which has
become more integrated with age.
ABV: 14% Vol.
On Special Offer - Was £12.69 - Now £11.58
Asara - Chardonnay Reserve 2003
Tasting Notes: Asara Chardonnay Reserve derives its complexity from
13 months of contact with the full yeast compliment in the barrel. There
is elegance and power in the fresh citrus and creamy vanilla aromas.
On the palate you will also experience the subtle integration of Chardonnay
fruit flavours with French oak characteristics as well as a lingering
taste of marmalade and buttered toast.
ABV: 14.5% Vol.
On Special Offer - Was £9.95 - Now £8.77
Asara - Chenin Blanc 2001
Tasting Notes: An unwooded wine for all occasions blended from 71% Sauvignon
Blanc & 29% Chardonnay. The Sauvignon Blanc portion contributes
aromas of green-fruit & asparagus, whilst the Chardonnay contributes
more soft citrus fruit flavours to smooth the palate.
ABV: 14% Vol.
On Special Offer - Was £7.10 - Now £6.33
Asara - Shiraz 2001
Tasting Notes: A deep ruby red with black and purple colour hints towards
an intense flavour profile in this Shiraz. Cherry and blackberry fruit
aromas complement the spicy wood flavours extracted from gentle maturation
in French and American oak. Notice how the hints of cigar box smokiness
combine with earthy, organic nuances. If cellared correctly, this wine
can be kept until the end of 2011.
ABV: 14.5% Vol.
On Special Offer - Was £9.95 - Now £8.77
Klein Constantia Estate
The verdant Constantia valley, home to Klein Constantia Estate, is
the oldest, most enduring vineyard region in the Cape, first producing
wine in 1689.
As part of the original vineyard that in the 18th century produced
"Constantia", prized throughout Europe by the leaders and
aristocracy of the time, Klein Constantia has helped to reclaim its
former glory by initiating the revival of this famous sweet wine.
Family owned and run, Klein Constantia's philosophy is founded on quality
rather than quantity, reflected in the wines regularly inviting accolades,
both locally and internationally.
The Estate History
Waihopai and Wairau river
Jan van Riebeeck first brought vines to the Cape, and it was he and
chief gardener Hendrik Boom, who produced the first wine in the Company
Gardens, which still provide an urban haven in the centre of present
day Cape Town.
On Sunday 2nd February 1659, van Riebeeck, then 40 years of age, wrote
in his diary: "Fine warm weather...Today, praise be to God, wine
was made for the first time from Cape grapes, namely from the new must,
fresh from the vat. The grapes were mostly Muscadel, and other white
round grapes, very fragrant and tasty."
Constantia owes its position as a world famous wine-producing area
to two remarkable men - Governor Simon van der Stel, who chose the Valley
for his own farm in 1685, and Hendrik Cloete, who bought the homestead
on a section of the original farm in 1778. By revitalising and developing
the estate, he brought international fame to Constantia wines.
When Duggie Jooste bought the farm in 1980, it was in dire need of
restoration. Lengthy soil preparation was the first task, followed by
major replanting of the vineyards. Priority was given to first creating
quality housing for the staff, whereafter work began on the new cellar,
planned by winemaker Ross Gower, and designed by architect Gawie Fagan.
Built just in time for the maiden 1986 vintage, it subsequently received
a Merit Award from the Cape Provincial Institute of Architects.
Following the re-development of Klein Constantia in 1980, all involved
felt it their mission to bring back the famous sweet Constantia wine,
as these vineyards were once part of the original Constantia estate,
belonging first to Simon van der Stel, and then to Hendrik Cloete.
The wine-making team, headed by Ross Gower, studied historic records,
looked to modern research, and read reports by early travellers who
had tasted the wines. Choosing a grape variety was crucial, and they
were extremely fortunate to find a special clone of Muscat de Frontignan
propagated from vines, which in all likelihood came from the original
stock used in Constantia 300 years before.
People
Duggie Jooste
Lowell Jooste
Adam Mason
Klein Constantia is owned by the Jooste family, who have been in the
South African wine industry for four generations. Duggie Jooste acquired
the run-down estate in 1980 and immediately initiated a restoration
and vineyard replanting programme. His son Lowell, who spent a year
at University of California Davis studying oenology and viticulture,
and working a harvest at the Robert Mondavi winery in the Napa Valley,
now handles the day-to-day running of the farm, but neither has an official
title, believing as they do that “labels belong on bottles”!
Klein Constantia’s winemaker (since the 2004 vintage) is Adam
Mason, who has brought an injection of enthusiasm and overseas experience
to the winery, and he is particularly well-qualified to ensure the vitality
of Klein Constantia’s winemaking venture, as his varied career
has provided a combination of old world winemaking philosophy and new
world technology, all on a sound commercial footing. At Klein Constantia
he has been happy to return to a more hands-on, “artisan”
style of winemaking, enjoying getting to know the vineyards together
with Floricius Beukes, farm manager since January 2006.
Adam has approached Klein Constantia’s iconic Vin de Constance
with a proper sense of respect. Its “totally focused, uncluttered
style” doesn’t, he feels, require any hasty adjustment.
“ Vin de Constance is about a sense of place,” he says.
“It’s the vineyards that make the wine.” This belief
in a sense of place being the soul of a wine makes Adam a natural custodian
of Klein Constantia’s august winemaking tradition.
Location
Klein Constantia lies on the narrow Cape Peninsula which projects southwards
into the southern Atlantic ocean, where exposure to maritime and mountain
influences are ideal for quality wine production.
Situated only 20 kilometres from Cape Town's city centre, the estate
is set amid trees and lush greenery on the slopes of the Constantia
mountain.
With superb views across the Constantia valley and over False Bay,
it has frequently been described as one of the world's most beautiful
vineyard locations.
Home to the family, the gabled Cape Dutch homestead dating back to
1824 graces the 146 hectare estate.
As the only winery in the Cape to have won a merit award from the South
African Institute of Architects, who rated it "a sensitive adornment
to an important historical estate”, the new cellar was partially
sunk below ground to minimise the external visual impact.
Terroir
The terroir concept has a high influence on the character of wine produced
at Klein Constantia. Soil and climate conditions are ideal for producing
grapes with ample fruit flavours.
The farm is situated on the eastern slopes and foothills of Constantiaberg.
These soils originate from 600M year old granite and were formed in
a period of different climatical conditions than those experienced today.
The younger Table Mountain sandstone formations, higher on the slopes,
do not influence the soils at all. This well drained, fertile decomposed
granite with a high clay content ensures good water retention. During
the long dry summers of the Cape, enough water will slowly drain back
into the vineyards to ensure an efficient leaf canopy and proper ripening
of the fruit.
The soil forms on Klein Constantia can be divided mainly between the
deep fertile Oakleaf soil and the more dry Glenrosa with a saprolite
subsoil. Normally the Oakleaf soil consists of a dark organic rich topsoil
of 30-40 cm on top of a deep yellow or red neocutanic subsoil. Lower
on the slopes, close to the valley floors, the Oakleaf changes to Tukulu
soil which is closely related to the Oakleaf soils. The only difference
is signs of short periods of wetness in the deeper soil profiles. Both
these soils can be red or yellow in colour.
The Glenrosa soil is more gravelly and yellow coloured topsoil, with
weakly weathered subsoil and therefore dries out more quickly. This
soil form occurs on the higher slopes of the farm and is less fertile
than the Oakleaf soils.
Klein Constantia - Chardonnay 2005
Tasting Notes: Pale yellow-gold in colour, with butterscotch intermingled
with apple and oatmeal. Rich, concentrated and invigoratingly fresh
citrus flavours are underpinned by well-integrated oak, leading to a
long and skilfully balanced finish.
ABV: 13.06% Vol.
Food / wine matching: Percet for accompanying poultry.
On Special Offer - Was £8.89 - Now £7.54
Klein Constantia - KC Cabernet Merlot 2004
Tasting Notes: This wine is made in an approachable style with modest
barrel ageing and a focus on accessible fruit flavours. Whilst it will
improve in bottle for up to 5 years from the date of bottling, our suggestion
is to drink it in its flush of youth, enjoying the fresh fruit flavours
and soft tannins whilst still in their prime.
ABV: 13.77% Vol.
Food / wine matching: Is ideally matched with steak or roasted meat
dishes.
On Special Offer - Was £8.79 - Now £7.58
Klein Constantia - Mme Marlbrook 2005
Tasting Notes: Yellow-gold and limpid in appearance, with pale green
hues. A heady blend of exotic floral notes and green herbal aromas are
bolstered by mellow barrel fermentation characters. Fresh and finely
textured, the palate bursts with flavours of passion fruit, white peach
and ginger spice, with well -integrated oak lending structure and fullness
to the freshly cleansing finish.
ABV: 13.5% Vol.
Food / wine matching: Perfect for any poultry or fish dishes.
On Special Offer - Was £13.99 - Now £11.31
Klein Constantia - Sauvignon Blanc 2007
Tasting Notes: Green hues edge the subtle straw-gold colour. Fine herbal
notes complement intense aromas of green fig and nectarine. The palate
is richly textured, powerful and complex, with a fine, long and flavourful
finish.
ABV: 14% Vol.
Food / wine matching: Enjoy this drink with with delicate lamb dishes.
On Special Offer - Was £9.29 - Now £7.92
Introducing the Hugh Ryman range.
Celliers Jean d'Alibert, the main production partner was created in
1963 in order to help co-ordinate and distribute the massive production
of table wine and Minervois (the Cellier controls 40% of the AOC Minervois).
To date the Cellier has 10 Cave Cooperative members and an 11th share
held by private individual properties. With this in place, the wine
critic and a winemaker chose the Celliers Jean d'Alibert to create wines
that don't follow the crowd. Hugh Ryman is the skilled winemaker in
question and Robert Joseph the wine critic. Hugh Ryman moved to France
when his father sold the family's high-street stationery business. He
studied winemaking in Bordeaux and in the French cháteaux of
Yquem and Latour before attending the leading wine school in Australia,
near Adelaide. Robert Joseph is the well known British-born wine expert
and writer. In 1984, with Charles Metcalfe, he launched Wine International
Magazine and the London International Wine Challenge. He was the wine
correspondent of the Sunday Telegraph for sixteen years, until 2001,
and is the author of more than 28 books, twice winning the Glenfiddich
award for wine writing. He is one of the members of le Grand Jury Européen,
a Chevalier de Tastevin and a member of the Commanderie du Bontemps
du Medoc et des Graves in Bordeaux.
Terroir (Soil, Bedrock, Sun, Wind)
The 7000 hectares running from Carcassonne down to Narbonne are located
on either limestone or gravel deposits. Soils: Limestone to be found
at the foothills of the Montagne Noire and the Cévennes producing
aromatic wines. Gravel deposits around Carcassonne, Béziers and
Montpellier from the Glacial period, producing wines with great complexity
which develop over time. Slate-schist in parts of the Corbières
and Saint Chinian, producing more deep-coloured, rustic wines. Climate:
Hot area: from Perpignan to Nîmes all along the Mediterranean
coast producing fat ripe styles. Warm area: from Narbonne to inland
Carcassonne, producing the ideal balance between flavour and palette
structure. Cool area: around and to the north of Carcassonne, producing
racy fruit driven wines.
Viticulture (Grapes, Yields, Pruning)
Like many vineyards in Languedoc-Rousillon, the grapes are predominantly
grown on bush vines. The grapes are harvested mechanically and then
carefully selected on their arrival at the cellar.
Le Petit Noir Merlot 2006
Tasting Notes:This tastes just like it should. Plums, damsons and a
little bramble fruit on the palate. Good ripe tannins, gentle use of
oak and supple body. Perfect example of fine fresh fruity Merlot.
Winemaking and ageing:Cold-fermented, with extended maceration to obtain
full extraction of all the varietals' character. The malolactic and
alcoholic fermentations are carried out in stainless steel tanks. During
the ageing process, some oak chips are added to 20% of the volume. Together
with a gentle tannin extraction, the result is a soft youthful drinking
wine.
Vintage:2006 was a beautiful vintage in this part of France, thanks
to a pleasant consistent summer and great weather during the harvest.
Le Petit Noir Viognier 2006
Tasting Notes: Expressive floral nose. Smooth honeyed palate and peach
fruit. A great example of big fruit-driven Viognier for quaffing.
Winemaking and ageing:The grapes are cold macerated then pressed, cold
settled and then fermented. Following this, the wine remains on lees
for 6 months, and stirred regularly. In addition, 10% of the volume
is fermented in oak barrels to give some provide extra aromas. The Viognier
from the area of the Minervois is considered the finest of the Languedoc-Roussillon.
Vintage: Once again, due to the pleasant consistent summer and great
weather during the harvest, 2006 was a great vintage.
