Asara WinesCase of Pickled Fish Sauvignon Blanc/Chardonnay, Unwooded Chardonnay, Sauvignon Blanc or Chenin Blanc 2016 (R42 per Bottle, 6 Bottles)
R249
About
The history of the Asara Wine Estate goes back to 1691 when the two farms that make up the estate were first settled, a date that we celebrate today on the Asara logo and wine labels.
In 2000 the farms were bought by the current owners and combined to make a new estate, which, at 180 hectares, is one of the largest in the Cape Winelands. The estate was named Asara in honour of Astar, Asis and Asase, North African gods of earth, sun and sky, to symbolise the balance and harmony of nature which is reflected in Asara wines.
The establishment of the new estate coincided with a renaissance in the South African wine industry as it emerged from the isolation and over-regulation of the apartheid era to become a modern, dynamic force in the wine world. This new era was matched at Asara by significant investment in vineyards and cellar, attention to detail, and an uncompromising approach to best practices in both viticulture and winemaking.
Winemaking at Asara is a collaborative effort led by winemaker Danielle Le Roux, who works closely with farm manager and viticulturalist Alan Cockcroft, and his assistant William Bussell. Danielle is assisted by Janette van Lill and Christiaan Nigrini.
Our winemaking team follows a classic style, guided by the philosophy of allowing Asara’s unique and special terroir to express itself in the wines through minimal cellar handling, and balanced and integrated oak as a platform for the fruit. The estate regularly enters wines in international wine competitions, and is has established an impressive list of awards.
Product Features:
Sauvignon Blanc/Chardonnay 2016
- 6 Bottles
- Vinage: 2016
- Type :
- Area of Origin: Stellenbosch, Western Cape
- Technical Analysis:
- Alcohol : 12.77 %vol
- Residual sugar: 2.1 g/l
- pH: 3.40
- Total Acidity: 6.1 g/l
Tasting Notes
Crisp refreshing grassy notes with a hint of gooseberries and well rounded with tropical fruit and citrus from the Chardonnay.
Wine Making
The grapes are harvested in the coolness of early morning and rapidly transferred to cellar. After a light pressing the juice is cooled and fermented, Sauvignon Blanc and Chardonnay individually. The wine is briskly racked off the lees for preservation of flavour, and the cultivars are blended and bottled for settling.
Vineyards
Vineyard conditions vary, ranging from altitudes of 90 -100m. Soil type across the board is Oakleaf and Tukulu, granite-based and rich in minerality. Vineyards planted facing east contribute freshness and acidity, the aspect limiting sun exposure to the grapes and lengthening ripening. Southwest-facing vines attract more constant sun and hence enable riper, bolder structure in the grapes.
The Chardonnay vineyards are aged 5-10 years, the Sauvignon Blanc 16 years plus; contributing further complexity, owing to the grapes’ ‘genetic memory’. The average yield per hectare is 8 tons.
Unwooded Chardonnay 2016
- 6 Bottles
- Vinage: 2016
- Type : Sauvignon Blanc, Chardonnay
- Area of Origin: Stellenbosch, Western Cape
- Technical Analysis:
- Alcohol : 12.91 %vol
- Residual sugar: 4.4 g/l
- pH: 3.58
- Total Acidity: 5.4 g/l
Tasting Notes
White peach whiffs and melon notes are prominent on the nose with hints of lemon zest. Soft pallet entrée dominated by fresh fruit and a crisp finish.
Wine Making
The grapes are picked in the early mornings and come into the cellar as cool as possible. From there gentle destemming and careful pressing assures that only the best juice are used for fermentation. We add yeast to this juice and cold fermentation helps us to keep the freshness of the wine. After 20 days of ferment we mix up the lees to get a bigger mouthfeel before filtering the wine.
Vineyards
The vineyards are situated on the Asara property with its undulating hills and premium terroir. Coming from a young vine the grapes are fresh and full of flavour. The vineyards are 10 years old and at their prime of production. Cool oceanic breezes help to maintain optimal growing conditions and perfect ripening.
Sauvignon Blanc 2016
- 6 Bottles
- Vinage: 2016
- Type : 100% Sauvignon Blanc
- Area of Origin: Stellenbosch, Western Cape
- Technical Analysis:
- Alcohol : 12.03 %vol
- Residual sugar: 5.3 g/l
- pH: 3.43
- Total Acidity: 6.0 g/l
Tasting Notes
Vibrant aromas of green fig and crisp, refreshing lime are joined by riper aromas of tropical fruit. Sweet tropical flavours and elegant citrus show on a mouth-watering, rounded, refreshing palate.
Wine Making
The grapes are harvested in the coolness of early morning – between 2am and 8am – and transported rapidly to the cellar. After a light pressing the juice is cooled and settled for three days. Fermentation extends over 2-3 weeks in tanks that are long and slender, enabling greater cooling of the wine. The wine is immediately taken off the spent yeast to preserve the fruit and maximise freshness of flavour.
Vineyards
Vineyard conditions vary, ranging from altitudes of 90 -100m. Soil type across the board is Oakleaf and Tukulu, granite-based and rich in minerality. Vineyards planted facing east contribute freshness and acidity, the aspect limiting sun exposure to the grapes and lengthening ripening. Southwest-facing vines attract more constant sun and hence enable riper, bolder structure in the grapes.
Chenin Blanc 2016
- 6 Bottles
- Vinage: 2016
- Type : 100% Chenin
- Area of Origin: Stellenbosch, Western Cape
- Technical Analysis:
- Alcohol : 12.47 %vol
- Residual sugar: 4.3 g/l
- pH: 3.52
- Total Acidity: 5.1 g/l
Tasting Notes
A rich, welcoming nose with tropical nuances and freshly quartered guava. Mouth filling with mainly tropical fruits and a lively crispness. The wine has a broad mid pallet, with hints of winter melon and a racy minerality. Long lingering finish.
Wine Making
The grapes are harvested in the coolness of early morning and transported rapidly to the cellar. After a light pressing the juice is cooled and settled for three days. Fermentation extends over 2-3 weeks in tanks that are long and slender, enabling better fermentation control. The wine is immediately removed from the lees to preserve the fruit and maximise freshness of flavour.
Vineyards
The vineyards are some of the oldest on the estate and has adapted well to the South African conditions. This enables the vine to year on year give high quality fruit. The vines are situated at 150m above sea level and get a cool oceanic breeze in the afternooncontributes to even ripening and optimal growing conditions.