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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

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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.