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.
The story
This wine is a tribute to the diverse terrior and vineyards grown in the Cape Winelands of South Africa. This powerful yet elegant wine has a beautifully smooth mouth feel
with rich red berry and ripe cherry flavours that linger on the palate
Tasting Notes
The nose is rich in flavours of ripe dark berries, bell peppers and a hint of mocha which follow through on the pallet and is combined with a soft velvety, full and rounded tannin structure. Easy to enjoy on every occasion.
Wine Making
At the cellar, the grapes and wines were put through their paces in the normal way of minimal handling and classic maturation procedures in order to provide you with
flavorful wines that have great structure but elegance and depth. For this vintage, we selected some Cabernet Franc from two different sites to combine with the Shiraz and Mourvedre to achieve the desired aroma and taste.
Vineyards
Exposed bunches on trellised vines benefit from the extended sunlight and cooling Atlantic breezes. Picked at optimum ripeness. Decomposed Granite in the area surrounding the Estate. Yield at 7-10 t/ha.
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