González Byass Family of Wine Altonzano, Beronia and Finca, Rioja, Spain

Spring has sprung in the NE Georgia Mountains. Daffodils have been pushing up since February and more pop up each week. The trees are flowering and some are turning green. Soon I’ll be lightening up my wine choices but before I do, I have several Spanish wines that would work well in just about any climate. Altozano Tempranillo & Cabernet Sauvignon 2009, Beronia Tempranillo 2008 and Finca Constancia 2007. All wines are part of the González Byass Family of Wine portfolio. Warning, website has music you can mute in the lower right corner.

Altozano Tempranillo & Cabernet Sauvignon 2009
Spice and red fruit aromas. Flavors full of black pepper, plum, cola and a hint of nutmeg with a long spicy finish. I find many Tempranillos a bit too dry for me but the addition of the Cabernet really polished the wine.
Varietal – 50% Tempranillo, 50% Cabernet Sauvignon
pH – 3.8
TA – 4.27 g/l
Alcohol – 14%
Sugars – 1.8 g/l
SRP –  $10

Produced at Finca Constancia, Otero where the array of soils provides various nuances in each varietal resulting in complex and rich tasting wines.

Beronia Tempranillo 2008

Robust earthy aromas. Fruity and slightly sweet cherry and strawberry licorice flavors followed by a spicy finish. A very light and refreshing Tempranillo.
Varietal – 100% Tempranillo
pH – 3.65
TA – 5.2 g/l
Alcohol – 13.5%
Sugars – 1.8 g/l
SRP – $15
Located in Ollauri, in the Rioja Alta, the name is taken from the Berones, who inhabited the area in the third century BC. The unique soil composition provides for quality and award worthy wines.

Finca Constancia 2007

Spice and dark fruit aromas. Abundance of currant and rich ripe red fruit flavors. This was probably my favorite of the three. Rich, complex and smooth it washes over the palate like velvet.
Varietal – 42% Syrah, 41% Cabernet Sauvignon, 7% Petit Verdo, 6% Tempranillo, 3% Graciano, 1% Cabernet Franc
pH – 3.65
TA – 5.2 g/l
Alcohol – 13.5%
Sugars – 1.8 g/l
SRP – $20
Located in Otero, Toledo the soil ranges from moderately acidic to high alkaline and a range of chalkiness allowing for a unique blend of varietals.

The González Byass Company began as collaboration between Manual María González Ángel and Robert Blake Byass. Lured to the Jerez region by the thriving Sherry industry, Manual purchased a small winery in 1835. By 1885 Manual joined with Byass, his agent from England thus giving birth to the González Byass Company. Manual was also the first in Jerez to have electricity, running water and worked on the first railway project in Spain.

This forward thinking continues with the family today. The family is committed to protecting the environment and the restoration of the historical town of Jerez. Many family members sit on local boards and many have held consul positions in European countries. This along with keeping up with innovative winemaking technology will ensure the The González Byass Company will continue to stand the test of time. 

If you would like to send samples for my review, please contact me at kstargaard@yahoo.com.

2012© Kellie Stargaard.  All Rights Reserved.

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